Transform an old school wedge salad into a spectacular spring side dish with the addition of spicy strawberry relish and OPA Strawberry Poppyseed Dressing.
1 1/3 cup diced strawberries (about ½ pound)
2/3 cup diced radishes
2/3 cup chopped red onion
1 tablespoon minced fresh jalapeno (more if you want spicier)
1/3 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1 tablespoon honey
¼ teaspoon salt
½ teaspoon white ground pepper
I medium head iceberg lettuce; washed, dried and cored
6 ounces OPA Strawberry Poppyseed Greek Yogurt Dressing (about half a bottle)
4 ounces tub Litehouse Feta Cheese Crumbles
In medium bowl, add strawberries, radish, onion, jalapeno, and cilantro leaves.
In small bowl, whisk together lime juice, honey, salt and pepper.
Pour lime juice mixture over strawberry mixture, set aside.
Slice iceberg in half crosswise, the cut each half lengthwise into three wedges taking care to keep leaves intact. You will have a total of 6 wedges.
Plate each wedge and drizzle with approximately 1 ounce of dressing, ½ cup of relish and a sprinkling of feta cheese.