Home cooking: Summer salad is berry good

July 14, 2010

This sweet and refreshing salad is perfect for summertime. It's quick and easy, too.

- Phyllis Shoemaker, member of Women of Valor Ministries Inc., a Hagerstown organization offering educational, resource and support services to empower people to transform their lives. For more, go to .

Strawberry salad with poppy seed dressing

12-ounce or 16-ounce bag romaine lettuce
16 ounces strawberries, sliced
1 medium cucumber, sliced
1 cup shredded Parmesan cheese
1 cup sliced almonds (see cook's note)

For the dressing:

1/2 cup mayonnaise
1/4 cup white sugar
1/4 cup milk
1/8 cup white vinegar
1 tablespoon strawberry jelly
1 tablespoon poppy seeds

Shred or tear romaine lettuce and place in large bowl.

Remove tips from strawberries and slice. Reserve 3 to 4 strawberry slices for use in dressing.

Add sliced cucumbers to lettuce in bowl. Cover and refrigerate; then right before serving, add the strawberries, cheese and almonds.

To make dressing, add mayo and sugar to medium bowl and whisk to combine. Add milk and vinegar and whisk. Add the strawberry jelly and whisk again. Pulverize reserved strawberries by using a food processor or dice as small as possible; add the strawberries and juices to the dressing and whisk. Add the poppy seeds and stir.


Prepare individual salad servings and drizzle dressing over each.

Cook's note: Shoemaker uses All-Natural Almond Accents-brand Butter Toffee Glazed Flavored Sliced Almonds.

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