Strawberry Salad with Poppyseed Dressing

To sugar the almonds:

Melt two Tbsp butter and ½ cup sugar with ½ tsp vanilla over medium heat until blended together. (Note: sugar will NOT liquefy so don’t wait too long or mixture will turn darker and actually start to look less like it is blending together). Then add 1 cup shaved almonds and stir until coated (does not look glazed). Spread on wax paper and sprinkle with a dash of salt. Allow to cool then they are ready to mix in salad. May have to break them up some but they don’t really harden.

Salad: Mix to desired portions

Lettuce greens of your choice

Avocado (I only used 1 large for the batch I made)

Celery (I omit because Tyson detests celery)

Strawberries

Dressing:

1 cup olive oil

¼ cup white wine vinegar

¼ cup white sugar

2 TBSP dry ground mustard

2 TBSP poppyseeds

Whip vinegar, sugar, dry mustard and poppyseeds until smooth, then slowly add oil. Mix desired amt on salad. (Personally I end up adding a little bit more sugar to the dressing but not much. When I taste the dressing solo, it is kind of funky to me. But mixed with the sweet salad and combined with the sugared almonds it is superb.) I usually don’t add the almonds and dressing until ready to serve because the sugar in both start to break down the strawberries and make them mushy if they sit too long.