Poppy Seed Dressing
1/2 cup sugar
1/2 cup vegetable oil
1/3 cup apple cider vinegar
1 teaspoon dry mustard
1½ teaspoons poppy seeds
Caramelized Almonds
1/2 cup slivered almonds
1/4 cup sugar
Salad
Romaine lettuce, torn
Strawberries, sliced
Brie cheese, cubed
For the dressing, combine the sugar, half the oil and a small amount of the vinegar in a bowl and mix well. Add the remaining oil and vinegar gradually, mixing well. Stir in dry mustard and poppy seeds. Chill until serving time.
For the almonds, combine the almonds with the sugar in a skillet. Cook over medium heat until the sugar melts and browns, stirring constantly. Spread on foil to cool.
For the salad, combine the lettuce, strawberries and cheese in a serving bowl. Add the dressing and toss to coat. Top with the almonds.
Keeping Strawberries Fresh
To keep strawberries fresh, arrange them in a single layer on a paper towel-lined plate and place them in the refrigerator. Wash and trim them just before serving.
Serves 8
Recipe adapted from the Savor the Moment Cookbook by the Junior League of Boca Raton.
Here is a picture of the salad finished!
