• 2 heads red leaf lettuce
• 1½ c. plump dried cherries
• 3 c. sweet sliced strawberries
• ¾ c. toasted slivered almonds

Preheat oven to 375°. On a cookie sheet, spread slivered almonds and bake for 10-12 minutes, until golden brown.

Wash and rinse red leaf lettuce, tear into small pieces. Chill.

Slice strawberries, toss with lettuce, almonds and plump dried cherries. Top with Red Wine Peppercorn Dressing and serve.

Red Wine Peppercorn Dressing

• ½ c. aged red wine vinegar
• ½ tsp. fresh ground black peppercorn
• ½ c. sugar
• ½ tsp. sea salt
• ½ c. vegetable oil
• ¼ tsp. Tabasco™ sauce

Blend together and chill.