Spinach, Romaine and Strawberries with Balsamic Vinaigrette

1 head romaine lettuce
6 oz. fresh spinach
2 cups fresh strawberries
4 Tbsp. fresh parsley, coarsely chopped
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
salt and freshly ground pepper

Separate romaine leaves and wash thoroughly. Spin or pat dry on paper towels. Wash and dry the spinach unless the package indicates that they have been cleaned. Wrap the greens in damp towels, cover loosely in plastic and refrigerate until serving time. Just before serving, wash and hull strawberries and cut into quarters. Tear romaine and spinach leaves into small-to-medium pieces. Combine greens and berries in a salad or arrange on 6 individual plates. Sprinkle parsley on top. Pour vinegar and oil into a small container that has a tight-fitting lid. Cover and shake until dressing is well mixed. Pour over the salad. Season with salt and pepper. Serve immediately.
Makes 6 servings.