 | | Directions |
- Combine salad ingredients in a bowl.
- In blender, mix sugar, vinegar, salt, mustard and onion powered. Slowly add the oil and blend until thick. Add the poppy seeds.
- Toss dressing gently with salad just before ready to serve. Add just add enough dressing to coat salad as desired. Note: Leftover dressing can be stored in refrigerator for several weeks.
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Prep Time: 45 minutes
Container: Large serving bowl
|  | | Ingredients | | - | | 3 heads romaine lettuce, torn in bite-size pieces |
| - | | 1 pint strawberries, sliced |
| - | | 1 cup Almonds, toasted |
| - | | 1/4 - 1/2 red onion, sliced thin |
| - | | DRESSING; |
| - | | 3/4 cup sugar |
| - | | 1/3 cup vinegar |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon mustard |
| - | | 1/2 teaspoon onion powder |
| - | | 1 cup Vegetable Oil |
| - | | 1 1/2 tablespoons poppy seeds |
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