8 cups lightly packed, torn butter lettuce
1 pint basket (12 to 14 ounces) California strawberries, stemmed and sliced 1/3 inch thick
1/3 cup coarsely chopped red onion
Orange Vinaigrette (recipe follows)
6 tablespoons whole pecans, toasted
6 tablespoons crumbled blue cheese
In large bowl, toss lettuce, strawberries, onion and Orange Vinaigrette. Divide equally on six salad plates. Top each serving with 1 tablespoon pecans and 1 tablespoon blue cheese.
Makes 6 side-dish servings.
Orange Vinaigrette:
In small bowl, whisk 3 tablespoons vegetable oil; 1 1/2 tablespoons white wine vinegar; 1 1/2 tablespoons thawed, frozen orange juice concentrate; 1 tablespoon honey; 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Makes about 1/2 cup
Nutritional Information: 177 calories; 13 g fat; 5 mg cholesterol; 293 mg sodium; 13 g carbohydrate; 2 g fiber; 4 g protein.
Recipe and photograph provided courtesy California Strawberry Commission.