For the dressing, combine onion, sugar, half the oil and a small amount of vinegar in a bowl and mix well. Add the remaining oil and vinegar gradually, mixing well. Stir in dry mustard and poppy seeds. Chill until serving time.
For the almonds, combine almonds with sugar in a skillet. Cook over medium heat until sugar melts and browns, stirring constantly spread on foil to cool.
For the salad, combine, lettuce, strawberris and cheese in a serving bowl. Add the dressing and toss to coat. Top with almonds.
Originally Submitted
3/26/2012
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