Ingredients6 h 20 m servings 179 cals
- In a bowl, mix the vinegar, sugar, oil, paprika, and Worcestershire sauce. Cover, and refrigerate at least 6 hours.
- Melt butter in a skillet over medium heat. Stir in the almonds, and cook until golden brown. Remove from heat, and cool.
- In a bowl, toss the strawberries, romaine, and almonds. Mix with the dressing just before serving.
Per Serving: 179 calories; 13.1 g fat; 14.8 g carbohydrates; 2.7 g protein; 4 mg cholesterol; 14 mg sodium. Full nutrition
ReviewsRead all reviews 28
WONDERFUL! i did two things differently - one was to add more almonds. (the lT of butter was enough to accomodate another l/4 cup of almonds), and i added sugar to the butter. gave the almond...
This salad is sooooo good! I have made it on 2 occasions. Everyone loves it and wants the recipe. Thanks!
I substituted spinache leaves (which were on sale) and added some left-over roasted chicken. I am super-picky about salad dressings, and this is definitely a make-again! I think that the secre...
Great recipe. When I make it I just throw in raw almonds or pecans. Whatever nuts you have on hand. I also use spinach sometimes. Instead of sugar, I substitute Splenda, and I use a light rice v...
I used raw walnuts. Loved this! Will use again. So awesome! Mixed spring mix with baby spinach.
Good. The dressing was better than I originally thought (after sitting), though there is quite a bit too much. I added yellow peppers because I had some - and would definitely do add-ins again. ...
My family loved this strawberry salad and requested the recipe. I will experiment with it as others have suggested when I try it again, maybe mandarin oranges, or fresh grapes.
Really good. Not FANTASTIC, but really good! Needed to add a pinch of Kosher salt after the salad was tossed though. I may try adding some shaved parmesan next time, or maybe mandarin oranges if...