Ingredients
1/4 cup sugar1/3 cup slivered almonds1 bunch romaine, torn (about 8 cups)1 small onion, halved and thinly sliced2 cups halved fresh strawberriesDRESSING:1/4 cup mayonnaise2 tablespoons sugar1 tablespoon sour cream1 tablespoon 2% milk2-1/4 teaspoons cider vinegar1-1/2 teaspoons poppy seeds
Preparation
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.
