In a small heavy skillet over medium-low heat, cook,
and stir the sugar until melted and caramel in
color, about 10 minutes. Stir in the almonds until
coated, Spread on parchment paper to cool; break
into small pieces.
In a large bowl, combine the romaine, onion and
strawberries. Combine the dressing ingredients;
drizzle over salad and toss to coat. Sprinkle with
coated almonds. 10 servings
Originally Submitted
4/30/2011
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