INGREADIENT

• 1/4 cup sugar
• 1/3 cup slivered almonds
• 1 bunch romaine, torn (about 8 cups)
• 1 small onion, halved and thinly sliced
• 2 cups halved fresh strawberries
• 1/4 cup mayonnaise
• 2 tablespoons sugar
• 1 tablespoon sour cream
• 1 tablespoon 2% milk
• 2-1/4 teaspoons cider vinegar
• 1-1/2 teaspoons poppy seeds

Direction

1. Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool.
2. Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.