 | | Directions | | In a pan, toast the almonds and the sugar over medium heat. Stir frequently until just after the sugar melts and coats the almonds. Immediately remove from heat onto wax paper or foil to cool, making sure to separate the almonds with a fork. For the dressing, in a medium bowl, whisk together vegetable oil, sugar, apple cider vinegar, parsley, salt and pepper. In a separate large bowl, toss romaine lettuce, strawberries, and cooled almonds. Drizzle dressing over salad just before serving and toss to blend. |
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Prep Time: 20 minutes
Servings: 8
|  | | Ingredients | | - | | 1/3 cup sliced almonds |
| - | | 1 tablespoon white sugar |
| - | | 1 head romaine lettuce, chopped into bite size pieces |
| - | | 1 1/2 cups fresh strawberries, sliced |
| - | | DRESSING: |
| - | | 1/2 cup vegetable oil |
| - | | 3 tablespoons white sugar |
| - | | 4 tablespoons apple cider vinegar |
| - | | 2 tablespoons parsley, chopped |
| - | | 1 teaspoon salt |
| - | | 1 pinch black pepper |
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