Wednesday, May 25, 2011

Strawberry Romaine Salad with Creamy Poppy Seed Dressing


1/4 c. sugar
1/3 c. slivered almonds
1 bunch romaine lettuce, torn
1 small onion, halved and thinly sliced
2 c. halved fresh strawberries

1/4 c. mayonnaise
2 T. sugar
1 T. sour cream
1 T. milk
2-1/4 t. cider vinegar
1-1/2 t. poppy seeds

In a small heavy skilled over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes.  Stir in almonds until coated.  Spread on foil to cool; break into small pieces.

In a large bowl, combine the lettuce, onion and strawberries.  Combine the dressing ingredients; drizzle over salad and toss to coat.  Sprinkle with coated almonds.

Serves 10.

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