This recipe for Strawberry Romaine Salad was ripped from a magazine (sorry, no name on the page) many moons ago and thrown in the “someday” pile. Feeling guilty that I’d neglected to try it for at least 5 years (yes, that’s how many “somedays” I have) I pulled it out and gave it a whirl. All I can say is, damn, I need to get through that pile quicker. This Strawberry Romaine Salad is incredible — the perfect mix of sweet and tang and I’d say an ideal summer salad.
I know though, you want to know what’s in it for you right? I hear you. Well how about strawberries are loaded with Vitamin C and help keep wrinkles away, and red onions help reduce the risk of stomach cancer! Shut the front door! I did not know that. Also knocking my socks off — a head of romaine lettuce contains more Vitamin C than an orange. Anybody else feel like their world has shifted? This is suddenly like a super salad, except of course when we throw the mayo and sugar on but let’s call that balance and move on.
Strawberry Romaine Salad
2 heads romaine lettuce
1 pint strawberries, hulled and sliced
1 medium-size red onion, sliced thinly
2 tbsps sesame seeds
3/4 cup mayonnaise
1/3 cup sugar
2 tbsps vinegar
Toast sesame seeds in a dry frying pan on stovetop over medium-high heat, constantly shaking pan so they don’t burn. Set aside. Tear romaine lettuce into bite size pieces. Toss strawberries, onion and sesame seeds with lettuce in a large salad bowl. Whisk mayonnaise, sugar, milk and vinegar in a small bowl. Add to salad and toss just before serving.
Pleasantville Note: This salad makes 12 servings, so it’s definitely for a crowd. For weekday meals I cut everything in half. Place half the dressing in the refrigerator and have salad again the next day. I’ve shared the recipe exactly as written but you should know that I cut the sugar back slightly and it was fine. Also, if planning to make for a dinner party, make the dressing the day before.