1 head romaine, Boston or other leaf lettuce

1/4 pint strawberries, sliced

1/4 cup Monterey Jack cheese, shredded

1/4 cup walnuts or pecans, chopped

BRIANNAS Blush Wine Vinaigrette

Tear lettuce into bite-sized pieces. Toast the chopped nuts 3–4 minutes in a 300-degree oven. Combine the lettuce with cheese, nuts and strawberries. Shake BRIANNAS Blush Wine Vinaigrette well and add 1/4 bottle to salad. Taste to see if lettuce is coated enough to your preferences; add more if you prefer. This recipe can be doubled and more than one type of lettuce can be used. A handful of baby spinach or mesclun leaves added to the romaine or Boston lettuce brings depth of color.

*Recipe from the Good Friends Great Tastes® cookbook by Debbie Meyer