Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 3 tablespoons sugar
- 3 tablespoons light mayonnaise
- 2 tablespoons fat-free milk
- 1 tablespoon poppy seeds
- 1 tablespoon white wine vinegar
- 1 (10-ounce) bag romaine lettuce
- 1 cup sliced strawberries
- 2 tablespoons silvered almonds, toasted
Directions[]
- Combine first 5 ingredients in a small bowl, stirring with a whisk.
- Place lettuce in a large bowl; add strawberries and almonds, tossing to combine.
- Divide salad evenly among 6 plates.
- Drizzle 1 tablespoon dressing over each serving.
Yield: 6 servings (serving size: 1 1/2 cups)