Strawberry Salad with Poppy Seed Dressing
My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan Recipe Type: Lunch Total Time: PT30M
Prep time:
Cook time:
Serving size: 10
Calories per serving: 109
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 109
1/4 cup sugar
1/3 cup slivered almonds
1 bunch torn (about 8 cups) Romaine lettuce
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries
DRESSING:
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon 2% milk
2 1/4 teaspoons cider vinegar
1 1/2 teaspoons poppy seeds
Directions:
Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool.
Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.
Source: tasteofhome.com
Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.
Source: tasteofhome.com