The way the salty bacon plays off the sweet strawberries, the surprise of the poppyseed dressing, the variety the crunch of the almonds provides . . . it’s like a well-written chick flick. Only edible. Mm-hmm….
Salad:
6 c washed chopped lettuce (romaine, leafy, iceberg)
2 c strawberries, washed, hulled and sliced
8 slices bacon, cooked and chopped
¼ c slivered almonds, toasted*
Dressing:
½ c vanilla yogurt
½ c mayonnaise
¼ c white vinegar
4 T sugar
1 t poppyseeds
salt and pepper to taste
Toss salad ingredients in bowl. Whisk dressing ingredients in bowl or shake in dressing container until blended. Serve with salad.
*To toast almonds, spread thin on baking sheet and bake at 350°F for 8-10 minutes, stirring every few minutes.
