Local chef Elise Wims, also known as “The Diva Chef,” stops by the Pittsburgh Today Live kitchen with one of her delicious recipes!

Strawberry Feta Salad with Toasted Almonds & Raspberry Vinaigrette

INGREDIENTS:
~ 1 cup of slivered almond
~ 2 cloves of garlic minced
~ 1 teaspoon of honey
~ 1 teaspoon Dijon mustard
~1/4 cup of raspberry vinegar
~ 2 tablespoons balsamic vinegar
~2 tablespoons of brown sugar
~1 cup of vegetable oil
~1 head of romaine lettuce, chopped
~1 pint of fresh strawberries, sliced
~1 cup of crumbled feta cheese

DIRECTIONS:
In a sauté pan, over medium heat toast almonds, stirring frequently. Set aside

In a bowl prepare dressing, by whisking together, garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

In a large bowl place chopped romaine, sliced strawberries, toasted almonds, and feta cheese. Drizzle with dressing.

SERVES: 10