Strawberry Romaine Salad
Sweet strawberries and crisp lettuce in a light poppy seed dressing.
Number of servings : 8
Cooking time: Ready in under 30 minutes
Type of meal : | Salads | Salads
Special diet :
1/2 cup (125 mL) hazelnuts
1 large bunch romaine lettuce (or 3 romaine hearts), leaves torn into bite-size pieces
2 cups (500 mL) quartered fresh strawberries or halved red seedless grapes
1/2 cup (125 mL) crumbled soft goat cheese (chèvre)
1/4 cup (50 mL) chopped fresh chives
Poppy Seed Dressing
1/2 cup (125 mL) Balkan-style plain yogurt
2 tbsp (25 mL) liquid honey
4 tsp (20 mL) white wine vinegar
1 1/2 tsp (7 mL) poppy seeds
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) cracked black pepper
1. In a small ovenproof pan, toast hazelnuts in 350°F (180°C) oven until fragrant, 5 or 6 minutes. Transfer to tea towel; rub off as much of the skins as possible. Coarsely chop and set aside.
2. In a large bowl, combine the lettuce and strawberries or grapes. In a small bowl, whisk the yogurt, honey, vinegar, poppy seeds, salt and pepper; drizzle over salad and gently toss to coat. Sprinkle with hazelnuts, goat cheese and chives.