Serves: 6
Total Calories: 254

DRESSING
1/4 cup raspberry vinegar
8 leaves fresh basil julienned
1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/2 cup olive oil
2 tablespoons cream
SALAD
1 head butterhead lettuce
1 unpeeled small seedless cucumber cut in half and thinly sliced
18 ripe strawberries quartered
1/2 small red onion cut in half and thinly sliced
1/2 cup sliced almonds
cracked pepper to taste

1. Place all of the dressing ingredients except for the oil and cream in a food processor or blender, and process until well mixed. With the processor still going, drizzle in the olive oil and process until emulsified. Add the cream. Transfer to a covered dish and refrigerate for at least 2 hours to blend the flavors. Overnight storage is even better.

2. To serve, divide the lettuce among 6 plates. Arrange all of the other salad ingredients over the lettuce, and drizzle with the dressing just before serving.

Nutritional Facts:

Serves: 6
Total Calories: 254
Calories from Fat: 225

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Island Vegetable Salad
Strawberry and Red Onion Summer Salad
Grilled Shrimp Surprise Salad
Arabian Olive, Onion, and Orange Salad
Sunny Mediterranean Olive and Orange Salad
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Italian-Flag Dilled Vegetables