Recipe from Deb Peterson (Nick’s Mom)
- 10 oz salad greens (romaine/spinach)
- 3 green onions sliced
- 1 ½ cups strawberries sliced
- ½ cup sliced almonds
- 3 Tbsp sugar
Caramelize the almonds and sugar in a frying pan over medium, stirring often. After sugar has melted and coated the almonds, spread them out on a cookie sheet to cool.
Dressing:
- ⅓ cup sugar
- ¾ cup mayo
- 2 tsp almond extract
- ¼ cup milk
- 2 Tbsp cider vinegar
- 2 Tbsp poppy seeds
- Mix and refrigerate dressing.
Mix greens, onions, strawberries and caramelized almonds and pour dressing over salad just before serving.
