Usually when I make a salad, I start with a base of greens—most often tender butterhead lettuce, my favorite—dress it with a flavorful vinaigrette, and then top it with whatever I have on hand. The combination in this recipe was one I tried once and loved so much that it’s become a staple at my house.
Recipe information
Yield
makes 4 servings
Ingredients
1 small head butterhead lettuce, washed and dried
2 tablespoons lemon-flavored olive oil
2 tablespoons balsamic vinegar
1/2 small green apple, cored and very thinly sliced
1 pint strawberries, hulled and thinly sliced (about 2 cups)
1/2 cup walnuts, coarsely chopped
1/4 cup crumbled goat cheese
Preparation
Step 1
Tear the lettuce leaves into pieces slightly larger than bite size. Place them in a large salad bowl. Pour over the oil and vinegar and toss gently until well coated.
Step 2
Arrange the apples, strawberries, and walnuts on top of the lettuce. Sprinkle the crumbled goat cheese on top and serve.
