Dear Reader,
If it's too hot to cook, or all you want is something light to eat, this Strawberry and Romaine Salad will hit the spot. It’s a light, refreshing salad. A friend passed this recipe on to me over 30 years ago. Below is the original recipe, but personally I always double the poppy seed dressing recipe.
Strawberry and Romaine Salad
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
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.
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Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
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