Posted: January 21 2011 in Recipes • Salads

1 head Romaine, Boston or other leaf lettuce
½ pint strawberries, sliced
½ cu shredded Monterey Jack cheese
¼ cup chopped walnuts or pecans
1 (12oz) bottle Briannas Blush Wine Vinaigrette Dressing

Tear lettuce into bite size pieces.  Toast the chopped nuts 3 to 4 minutes in a 300° F oven.  Combine the lettuce with cheese, nuts and strawberries.  Shake dressing well.  Add ¼ bottle of dressing.  Taste to see if lettuce is coated enough for your taste.  Add more if you prefer.  This can be doubled and more than on type of lettuce can be used.  A handful of baby spinach and mesclun leaves added to the Romaine and Boston lettuce adds depth of color.

Recipe from Briannas Fine Salad Dressing website