“Learn how to see. Realize that everything connects to everything else.” ― Leonardo da Vinci
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
As the snow gradually melted away, a robin came and perched outside our window this week… feels appropriate for earth day and reminds me of growing up on the farm… all connected…
RECIPE OF THE WEEK
I will always connect strawberries with Easter and springtime, even though we can now get strawberries year round. This salad was a hit… John even liked the almonds! I left out the onion and sprinkled with onion powder instead.
STRAWBERRY SALAD with poppy seed dressing
- 1/4 cup sugar
- 1/3 cup slivered almonds
- 1 bunch romaine, torn (about 8 cups)
- 1 small onion, halved and thinly sliced
- 2 cups halved fresh strawberries
DRESSING
- 1/4 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon sour cream
- 1 tablespoon 2% milk
- 2 1/4 teaspoons cider vinegar
- 1 1/2 teaspoons poppy seeds
Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool.
Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces and sprinkle over salad. Serve immediately.
