Bibb lettuce with strawberries

Yield: 8 servings

Measure Ingredient
1 large Boston lettuce, head
1 each Bibb lettuce head
16 mediums Strawberries
¼ cup Chopped walnuts
¼ cup Balsamic vinegar
½ cup Olive oil
½ teaspoon Dijon mustard
½ teaspoon Sugar

Gently wash both heads of lettuce and dry carefully on towels, not in a lettuce spinner. Tear into bite-sized pieces and place in plastic bag; refrigerate.

Hull strawberries and slice vertically; set aside on a plate, covered with plastic wrap and refrigerate.

Place chopped walnuts on cookie sheet and toast in 350-degree oven for 5 minutes. Watch carefully so they don't burn. Cool and place in a small bowl or plastic bag until serving time.

In small bowl, whisk together balsamic vinegar, olive oil, mustard and sugar. Set aside until serving time.

Just before serving, distribute lettuce on individual salad plates, sprinkle with strawberry slices and walnuts. Drizzle 2 tablespoons of dressing onto each plate.

Submitted By IRIS GRAYSON On 04-18-95

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