Butter Lettuce Salad with Feta, Strawberries, Toasted Walnuts & Balsamic Vinaigrette
Ingredients
  • 1/4 c. walnuts
  • 2 tablespoons maple syrup
  • 1/4 c. raspberry balsamic vinegar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. white pepper
  • 1/2 c. extra virgin olive oil
  • 6 ounces feta cheese, crumbled
  • 6 strawberries hulled and thinly sliced
  • 3 cups butter lettuce, torn into 2-inch pieces
  • Directions
  • Preheat oven to 350° F. Toss walnuts with 1 tablespoon maple syrup in small bowl. Arrange in a single layer on parchment-lined baking sheet and bake for 5 to 10 minutes, until syrup is bubbling. Remove from oven and cool.
  • In small bowl or dish, combine remaining maple syrup, raspberry balsamic vinegar, kosher salt and white pepper. Slowly, while whisking, pour in extra virgin olive oil until incorporated.
  • To serve, toss butter lettuce, strawberries, green onions, feta cheese and walnuts together. Dress with vinaigrette. Remaining dressing can be stored in refrigerator.
  • Note: If you can't find raspberry balsamic vinegar, make your own by combining 1 tablespoon raspberry preserves with enough balsamic vinegar to make 1/4 cup.
  • Photo and Recipe courtesy of Food for My Family, Shaina Olmanson