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Strawberry Salad
Serves 6+. Contributed by Jenny Huynh from Seattle, WA
Recipe Country of Origin:
Dish Category: Lunch, Salads, Side Dishes
Recipe’s Source: Cook gave it verbally
When was it served: Regularly, Special Occasions/Parties
How is it served: Family Style, Self-serve/Buffet, Individually
I was never a huge fan of salads and greens until my sister Allison forced me to try this salad. Allison enjoyed eating healthy and watching her calorie count, and she made sure to encourage me to do the same. Glad that my sister advised me to eat healthy and this is my go-to meal when I want to eat healthy.
One of the changes I made were small amounts of each recipe whenever I wanted to make the salad myself. In addition, I also added different fruits like raisins and dried cranberries to add in more sweetness into the salad.
I want to share this recipe to help people realize that eating your greens doesn’t have to be disgusting. Eating a salad can both be good to eat and good for the body.
1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries
CREAMY 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 small heavy 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, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds. Serve immediately.