Dairy-free strawberry romaine salad, the perfect spring salad.
Our family always enjoys this recipe on Easter, especially.
See salad and dressing recipe below.
This recipe comes from a church friend, and we enjoy it every Easter.
It’s also a delicious way to use strawberries when they are in season.
If you can’t do egg in the salad dressing,
be sure to check out vegan mayonnaise options now readily available.
And be sure to make extra because it’s versatile dressing is fabulous on many lettuce salads that include fruit and nuts.
DAIRY-FREE STRAWBERRY SALAD
sliced red onions
1/4 cup dairy-free milk
1/3 cup sugar
3/4 cup mayonnaise or vegan mayo
2 Tb vinegar
1 Tb poppy seeds
Whisk together dressing ingredients until well blended.
Let the dressing sit in the refrigerator for at least an hour.
Wash romaine lettuce and cut into bite-size pieces.
Slice red onions into bite-size moon shapes.
Wash strawberries and strawberries into fourths.
Store cut lettuce, onions, and strawberries in separate containers in the refrigerator until ready to assemble and eat salad.
When ready to serve: toss greens, strawberries, and onions in the poppy seed dressing.
NOTE: Leftovers get soggy so just prepare as much as you’ll eat in one sitting. Save back ingredients for a fresh second round of salad another day.
Hope you enjoy this strawberry romaine salad as much as my family does.