Last week, my tennis league had a wrap-up-the-season dinner at the captain’s home. It was a perfect summer night–warm, still air, with a very long twilight. I brought along one of my favorite summer salads and it was a hit! I received a number of requests for the recipe, so thought I’d share it with you, my special bleaders. (bloggers + readers = bleaders)

Suzanne’s  Strawberry Lettuce Salad

1 head of butter lettuce, cut in small pieces
1 head of romaine lettuce, cut in small pieces
1 cup shredded Monterey Jack cheese
2 cups fresh strawberries, sliced
½ cup toasted walnuts, chopped (I have used pecans, too)
2 tablespoons granulated sugar

Dressing:
1/3 cup sugar
½ cup vegetable oil
¼ cup wine vinegar
2-3 cloves garlic, minced
1 tsp paprika
salt and pepper to taste

Mix the salad ingredients together and chill a few hours.  Mix the dressing ingredients and chill.  When ready to serve, toss lightly with the dressing.  Serve on chilled plates.

To make glazed walnuts:

Lightly spray the baking sheet with nonstick cooking spray and set aside.  Place the walnuts and sugar in a nonstick skillet over high heat and stir with a wooden spoon as the sugar begins to dissolve and caramelize.  Stir continuously to lightly toast the walnuts and coat with sugar.  When walnuts and sugar are dark amber and golden brown, quickly remove them from the pan onto a prepared baking sheet.  Spread out the walnuts with a spoon and let them cool completely.  Break the walnuts into pieces.

Serves:  6