Strawberry Salad with Poppyseed Dressing
We've been going on an annual tubing trip with some friends for the past three years, and it's the one thing I look forward to every summer. We get down Friday night, unload into our cabins, grill, play beer pong and board games, go tubing for about five hours Saturday and then come home to grill again and make s'mores by the campfire. There's really nothing like it.
I've been in charge of appetizers and breakfast the past two years, which I love doing. This year, my friend Brittany brought a salad with onions, strawberries, almonds and a homemade poppy seed dressing. I'm usually very reluctant to eat salads with fruit in them, but this one was ah-ma-zing. So so delicious. I had two helpings both nights and would have had three if I didn't have to share. I asked her what was in the dressing so I could do a quick Google search when I got home because I immediately knew I was going to recreate it. So good. I think this is easily one of my favorite salads. Enjoy!
- 3 tbsp. sugar
- 3 tbsp. light mayonnaise
- 2 tbsp. fat-free milk
- 1 tbsp. poppy seeds
- 1 tbsp. white wine vinegar
- 1 (10-oz.) bag romaine lettuce
- 1 cup sliced strawberries
- 2 tbsp. slivered almonds, toasted
- 1/2 onion, sliced thin
Combine first 5 ingredients in a small bowl, stirring with a whisk.
Place lettuce in a large bowl; add strawberries, almonds and onions, tossing to combine. Divide salad evenly among 6 plates. Drizzle 1 tablespoon dressing over each serving.