| 1/2 | cup champagne vinegar or white wine vinegar |
| 1/4 | cup olive or vegetable oil |
| 2 | tablespoons honey |
| 1 | tablespoon chopped fresh or 1/2 teaspoon dried marjoram leaves |
| Dash of salt |
| 6 | cups mixed baby greens |
| 2 | cups sliced strawberries |
| 2 | peaches, pitted and thinly sliced |
| 1 | cup diced Gouda cheese (4 ounces) |
| 1/2 | cup hazelnuts, toasted and coarsely chopped |
| 1. | Mix vinegar, oil, honey, marjoram and salt. |
| 2. | In large serving bowl, mix baby greens, strawberries, peaches and cheese. Add vinegar mixture; toss to coat. Sprinkle with hazelnuts. |
|
| Cheddar, Jarlsberg or Gruyère cheese can be used instead of the Gouda. |
|
| Toast hazelnuts in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. |
|
| Use strawberries as soon as possible after buying them. If storing them for a day or two, place in single layer in jelly roll pan lined with paper towels. Cover berries with paper towels and refrigerate. |
Nutrition Information:
145 ( 100); 11g ( 3g, ncg); 10mg; 110mg; 9g ( 2g, ncg); 4g 6%; 32%; 10%; 2% 1/2 ; 0 ; 0 ; 1/2 ; 1 1/2 nc