Servings: 1
Ingredients
For the Salad
- 1 head of romaine lettuce chopped
- 1 pound of strawberries sliced
- 1/2 cup of slivered almonds
- 1 cup of ricotta salata cheese*
- 1 teaspoon of olive oil
- salt and pepper
For the Dressing
- 1/4 cup olive oil
- the juice of half a lemon
- 3 tablespoons of honey
- 2 tablespoons of dijon mustard
- 2 tablespoons of balsamic vinegar
Instructions
- Heat a teaspoon of olive oil in a small pan over medium heat. Shake the pan gently, to just spread the oil out so it covers the whole pan.
- Pour the almonds into the pan and sprinkle with a little salt and pepper.** Heat for about 4 minutes or until the almonds just start to turn golden. Remove from heat and set aside.
- Wash, dry, and chop the romaine lettuce. Put it in a big bowl. Top with sliced strawberries, crumbled ricotta salata, and the toasted almonds.
- Finish by pouring dressing over the salad.
For the Dressing
- Whisk the ingredients together vigorously until the mustard dissolves. Pour liberally over the salad just prior to serving.
Notes
* You can substitute feta for the ricotta salata if you prefer.
** I go pretty heavy on the pepper. I like the nice bite from the pepper in contrast with the sweet strawberries.
** I go pretty heavy on the pepper. I like the nice bite from the pepper in contrast with the sweet strawberries.
Nutrition
Serving: 4g
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