Strawberry Salad



8 cups lightly packed, torn butter lettuce
1 pint basket strawberries, stemmed and sliced 1/3 inch thick
1/3 cup coarsely chopped red onion
Orange Vinaigrette (recipe follows)
6 tablespoons whole pecans, toasted
6 tablespoons crumbled blue cheese

Orange Vinaigrette: In small bowl, whisk 3 tablespoons vegetable oil; 1 1/2 tablespoons white wine vinegar; 1 1/2 tablespoons thawed, frozen orange juice concentrate; 1 tablespoon honey; 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Makes about 1/2 cup.

In large bowl, toss lettuce, strawberries, onion and Orange Vinaigrette. Divide equally on six salad plates. Top each serving with 1 tablespoon pecans and 1 tablespoon blue cheese.

Yield: 6 side-dish servings