Prep/Total Time: 30 min. Yield: 10 Servings
¼ cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries
Poppy Seed Dressing:
½ tbsp poppy seeds
3 tbsp cider vinegar
1 tbsp honey
1 tsp Dijon mustard
½ tsp kosher salt
1/3 olive oil
or you can just buy poppy seed dressing from your local grocery store...
Directions: For dressing - In a dry skillet cook poppy seeds for 1 minute; transfer to a bowl. Whisk cider vinegar. Honey, Dijon mustard, and salt together with poppy seeds. Gradually whisk olive oil into mixture.
For Salad - In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds. Yield: 10 servings.
Nutritional Facts: ¾ cup equals 112 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 35 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, ½ starch.