1 head romaine lettuce, chopped
6 C. greens, mixed
1 pound strawberries, sliced
6 green onions, thinly sliced
1 C. pralines, large crumbles
¾ C. peppercorn dressing (see below)
(makes 1 ½ Cups)
½ C. sugar
1/3 C. rice wine vinegar, seasoned
1/8 C. white vinegar
1 ½ Tbsp ground black pepper, fresh
1 C. salad oil
Salt to taste
Mix sugar, both vinegars and ground pepper. Whisk in salad oil, then salt. Drizzle over prepared salad. Lightly toss and serve.
Reserve left over dressing in fridge for up to 2 weeks.
By: Patricia Newell