• 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 cup raspberry vinegar
  • 2 tbsp balsamic vinegar
  • 2 tbps brown sugar
  • 1 cup olive oil
  • 1 head romain lettuce, torn
  • 1 pint fresh Ontario strawberries, sliced
  • 1 cup crumbled feta cheese
  • 1 pint fresh Ontario bluberries



  1. In a skillet over medium-high heat cook the almonds, stirring frequently until lightly toasted. Remove from heat and set aside.
  2. In a bowl prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and olive oil.
  3. In a large bowl toss together the toasted almonds and romaine lettuce, straweberries, and feta cheese. Cover with the dressing, toss and serve.