Red berries, salty Parmigiano-Reggiano, and sweet pecans combined with crisp lettuce to make a taste treat you won’t soon forget. This recipe from our Demo Coordinator, Lisa Woodward, includes items on sale September 7–13, 2016.
Ingredients:
- 1/8 c. balsamic vinegar
- 1 clove garlic, finely minced
- 2 tsp. honey
- 1/2 c. extra virgin olive oil
- salt and pepper to taste
- 1/2 package organic romaine hearts, torn – Sale $2.99/pkg – Save $1.00
- 1 c. scallions, chopped
- 2 c. hulled and sliced organic strawberries – Sale $3.99/1 lb. – Save $1.00
- 1/2 c. shaved Parmigiano-Reggiano – Weekend Deal! – $9.99/lb – Save $7.00
- 1/2 c. High Rock Farms sugar toasted pecans (or make your own – recipe here)
Directions:
1) In a small bowl add vinegar, garlic, and honey, and stir to combine.
2) Add olive oil to the bowl in a slow drizzle while whisking continually.
3) Add salt and pepper to taste and set aside.
4) In a large bowl, combine romaine and scallions.
5) Drizzle with enough of the dressing to coat greens.
6) Sprinkle dressed salad with strawberries, shaved Parmigiano-Reggiano, and pecans.
Serve right away. Serves 2 to 4.