Leaves of 1 head romaine lettuce, torn in bite-sized pieces
6 oz. fresh spinach leaves, torn in bite-sized pieces
2 cups fresh strawberries, hulled and quartered
1/4 cup loosely-packed, coarsely-chopped flat-leaf parsley
1 Tbsp. balsamic vinegar, or to taste
2 Tbsp. extra-virgin olive oil
Salt and freshly ground pepper
In a large bowl, toss together the lettuce, spinach and strawberries, or arrange them on 6 individual plates. Sprinkle the parsley on top.
Whisk vinegar and olive oil in a small bowl to blend. Drizzle the dressing over the salad. Season salad to taste with salt and pepper and serve immediately.