1 head romaine lettuce
1 c baby spinach, washed and drained
1 c arugula, washed and drained
1 c strawberries, washed and sliced into ¼ in sections
1 fugi apple, washed, cored and diced
1/2 c crumbled feta cheese (I omitted the feta cheese at yesterday's workshop to make it dairy free.)
Slice the romaine lettuce into ½ in. cross sections, wash and drain in a salad spinner or colander. Put all the prepared greens and fruit in a large bowl and set aside.
½ c strawberries, washed
1-2 TB cider vinegar or rice vinegar
2 TB honey
¼ c EVOO
Place berries, vinegar, honey and salt into a blender and process on high to liquefy the berries. Put the blender on low and slowly pour in just enough EVOO to emulsify the dressing. (I prefer to put the strawberry mixture in a small bowl and add the EVOO while whisking, less mess for me and I have better visual control.) Dress the salad and toast the almonds.
¼ c sliced almonds
Put the almonds in a sauté pan over med. high heat and toast just until they begin the turn color. Move them to a plate to cool for a few minutes and then add them to the salad.
**Options: You can add crumbled feta cheese if you want more protein in the salad, or parmesan shavings. You can use any number of nuts, pecans, walnuts or pumpkin seeds. Toast them in the same way.
Yogi, instructor, seeker