Tangy Tomato Strawberry Salad
1 1/2 cups grape tomatoes, halved and seeded
1 cup diced fresh strawberries
2 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon olive oil
Pinch of salt or to taste
2 ounces feta cheese
1/4 cup walnuts
4 cups baby greens or baby spinach
Drain tomatoes and strawberries in a colander to reduce excess juice and pat dry with paper towels if necessary. Combine honey, vinegar and salt in a small bowl. Whisk together to dissolve honey and then whisk in oil until completely blended. Pour over tomatoes and strawberries, stir to coat, and marinate for 10 minutes.
While salad marinates, place walnuts in a food processor and pulse until coarsely ground. Add feta cheese and pulse just until mixed. Divide greens onto 4 individual plates or a serving platter. Using a slotted spoon, top greens with tomato-strawberry mixture, reserving juice. Sprinkle salad with feta-walnut mixture, and drizzle with remaining dressing just before serving.
Submitted by Cindy Kerschner, Schnecksville
2 tablespoons sliced almonds