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
Dressing:
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.
No comments:
Post a Comment