Nothing wrong with craving a little touch of summer even in the darkest winters! And nothing wrong with eating that little touch of summer with much enthusiasm! Strawberry Poppy Seed Salad is basically summertime joy in a bowl with a mix of sweet and juicy strawberries and crunchy, candied almonds on a bed of crisp and refreshing lettuce. This salad is even wearing a “sundress-ing” of tangy, slightly nutty poppy delight! No matter the season, Strawberry Poppy Seed Salad finds a way to brighten everything around it, especially your tastebuds!

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For the salad:

  • 1/4 cup sugar
  • 1/3 cup almonds, slivered
  • 1 bunch romaine, torn
  • 1 small onion, halved and thinly sliced
  • 2 cups fresh strawberries, halved

For the dressing:

  • 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


Step 1 –Place 1/4 cup of the sugar in a small heavy skillet over medium-low heat.

Step 2 –Cook and stir the sugar until it’s melted and caramel-colored, about 10 minutes.

Step 3 –Stir the almonds into the sugar until they are coated.

Step 4 –Spread the almond mixture on foil to cool.

Step 5 –Place the romaine, the onion, and the strawberries in a large bowl.

Step 6 –In a separate bowl, whisk the mayonnaise, the remaining sugar, the sour cream, the milk, the cider vinegar, and the poppy seeds together.

Step 7 –Pour the dressing over the salad and toss to combine.

Step 8 –Break the candied almonds into pieces and sprinkle them over the salad.

Step 9 –Serve immediately.