Spinach, Romaine And Strawberries With Balsamic Vinaigrette - cooking recipe

Ingredients

1 head romaine lettuce
6 ounces fresh spinach
2 cups fresh strawberries
4 tablespoons fresh parsley, coarsely chopped
2 tablespoons balsamic vinegar
2 tablespoons olive oil
salt & freshly ground black pepper

Preparation

Separate romaine leaves and wash thoroughly.
Spin or pat dry off paper towels.
Wash and dry the spinach unless the package indicates that they have been cleaned.
Wrap the greens in damp towels, cover loosely in plastic and refrigerate until serving time.
Just before serving, wash and hull strawberries and cut into quarters.
Tear romaine and spinach leaves into small-to-medium pieces.
Combine greens and berries in a salad or arrange on six individual plates.
Sprinkle parsley on top.
Pour vinegar and oil into a small container that has a tight-fitting lid.
Cover and shake until dressing is well mixed.
Pour over salad.
Season with salt and pepper.
Serve immediately.