Strawberry Romaine Salad with Raspberry Poppyseed Dressing



1 cups of mayonnaise

1/4 cup of half and half or less

1 tablespoons poppy seeds

1/3 cup sugar –

1/4 cup raspberry vinegar

1-1/2 tablespoons raspberry jam


  1. Mix all ingredients in a blender until creamy and smooth. Chill for one hour.
  2. Can be made ahead. Will last up to one week in refrigerator.
  3. Do not dress salad without me – I will show you a new way to use much less dressing and save calories.




2 heads of romaine, mixed with baby greens, washed and torn

1 pint of strawberries, sliced

2 honey mangoes, peeled and sliced, must be ripe

1 small red onion, sliced thinly

2 teaspoons fresh mint, snipped with scissors

1 cup of sliced almonds, toasted with 1 cup of sugar


  1. Tear romaine into bite size pieces. Slice strawberries and red onion.
  2. In a medium skillet melt sugar, stirring only when sugar starts to melt. Pour over parchment paper and quickly spread almonds over surface of melted sugar; allow sugar to harden.  When cool, break up into small pieces. I break into large pieces and put in a zip lock bag drawing out all the air with a straw and then use a meat pounder to make smaller pieces.