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STRAWBERRY ROMAINE SALAD WITH RASPBERRY POPPYSEED DRESSING STRAWBERRY ROMAINE SALAD WITH RASPBERRY POPPYSEED DRESSING © copyright Marci Arthur
2 heads of Romaine, washed and torn with mixed baby greens
1 pint of strawberries, sliced (ask me about trick)
1 small red onion, sliced very thinly
½ cup of sliced almonds, toasted with 3 tablespoons of sugar
1 can of mandarian oranges, drained
1 mango, peeled and thinly sliced
1. Tear romaine into bite size pieces.
2. Slice strawberries and red onion
3. Be very careful when you toast almonds so you don’t burn them.
4. Toast almonds at 350 degrees for 4 minutes.
Raspberry Poppyseed Dressing
2 cups Hellmann’s mayonnaise – you can use light Hellmann’s
1/3 cup of half and half
2 tablespoons of poppyseeds
½-2/3 cup of sugar (less if you like your dressing less sweet)
½ cup raspberry vinegar
1. Mix all ingredients in a blender until creamy and smooth.
2. Chill for one hour.
3. This can be made ahead. Will hold for one week in refrigerator.
SOUR CREAM BISCUITS
2 sticks unsalted butter, room temperature 2 cups sour cream
2 cups self-rising flour
1. Beat butter until fluffy
2. Add sour cream and incorporate into butter.
3. Dump flour in 1 cup at a time, mix quickly on low, until just mixed. Add 2nd cup of flour. Mix quickly – DO NOT OVERMIX. Over mixing makes tough biscuits.
4. Glomp dough into mini muffin pans. Bake at 400 degrees for about 12 to 15 minutes.
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