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Muffins and Mayhem, Recipes for a Happy (if disorderly) Life
Dear Reader,
I'm experimenting with a new recipe for Easter dinner this year--and I'm having company. Sixteen guests are coming to dinner. Normally, on holidays I only serve tried-and-true dishes I feel confident about, but what the heck. Easter is a time of new beginnings, so I'm beginning with (for me) a new recipe.
Strawberry and Romaine Salad
(The woman who gave me this recipe says that she doubles the poppy seed dressing.)
1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn
2 cups halved fresh strawberries
Poppy Seed Dressing:
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds
Directions
In a skillet, 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 romaine and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds. Makes about 10 servings.
If you try it, let me know how it turned out--I'll do the same.
Thanks for reading with me. It's so good to read with friends.
Warmest regards,
Suzanne Beecher
Suzanne@DearReader.com
www.MuffinsandMayhem.com
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