Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

My Favorite Spring Salad 

1 head Romaine lettuce, cut up
1 head Butternut or Bibb lettuce, torn or 1 bag mixed greens
1 pint strawberries, hulled and sliced
1 cup shredded Monterrey Jack cheese, or more to taste
1/2 cup crumbled Feta cheese, or more to taste
1/2 cup chopped toasted pecans or walnuts

Layer greens on platter.  Sprinkle with berries, cheeses and nuts.  Drizzle dressing over right before serving.

Dressing: whisk together
1/2 cup red wine or raspberry vinegar
1-2 cloves garlic, minced
1/2 to 3/4 cup sugar
1 cup Canola oil
Salt and sweet paprika to taste
Dash pepper

TIPS FROM RITA'S KITCHEN
If you'd rather toss this dressing, go ahead and do it with the greens and berries and then sprinkle on the rest of the toppings. When tossing salad greens with dressing, pour the dressing down the side of the bowl, not directly on top of the greens - this prevents getting too much dressing on the salad, making it sogging and weighing the greens down.

More recipes, etc. on Rita's web site: www.abouteating.com

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