Makes 8-10 servings.
- 1 c. slivered almonds, toasted
- 2 cloves garlic, minced
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1/4 c. raspberry vinegar
- 2 Tbsp. Balsamic vinegar
- 2 Tbsp. brown sugar
- 1 cup vegetable oil
- 1 head Romaine lettuce, torn
- 1 pint strawberries, sliced
- 1 c. crumbled Nikos® Feta cheese
Lightly toast the almonds in a skillet over medium-high heat, stirring frequently. Remove from heat and set aside.
Wash and tear Romaine lettuce, placing finished pieces into large salad bowl. Top with sliced strawberries, crumbled Nikos® Feta cheese and toasted almonds. Lightly toss and set aside.
In a bowl, prepare the dressing by combining the garlic, Dijon mustard, brown sugar and honey. Add the raspberry vinegar and Balsamic vinegar, stirring briskly. Add the vegetable oil, whisking to thoroughly combine. Drizzle over the salad and toss to coat.