Ingredients

• 0.25 cups apple cider vinegar
• 0.25 cups white sugar
• 0.25 cups vegetable oil
• 0.25 teaspoons paprika
• 1 dash Worcestershire sauce
• 1 tablespoon butter
• 0.5 cups slivered almonds
• 2 romaines hearts , chopped into bite-sized pieces
• 1 quart strawberries

Instructions

1. 1 Whisk vinegar, sugar, oil, paprika, and Worcestershire sauce together in a small bowl until well combined. Cover and refrigerate vinaigrette for at least 6 hours.
2. 2 Melt butter in a medium skillet over medium heat. Add almonds; cook until toasted and golden brown. Cool.
3. 3 Toss romaine, strawberries, and toasted almonds together in a large bowl until well combined; toss with vinaigrette just before serving.

Nutrition per serving