The original recipe came from Taste of Home magazine. I tweaked a few ingredients & came up with this.
For the Dressing
1/2 c. good Mayonnaise
1/4 c. Honey
2 T Milk
2 T Cabernet Wine
2 T Seasoned Rice Vinegar
2 T Poppy Seeds
Whisk together all ingredients & refrigerate until ready to use.
For the Salad
2 heads Romain Hearts, torn
1 pint Strawberries, hulled & sliced
1/4 Red Onion, sliced thin
Put all ingredients in a salad bowl.
Serve with dressing on the side.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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