Ingredients
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¼ cup apple cider vinegar
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¼ cup sugar
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¼ cup vegetable oil
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¼ teaspoon paprika
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1 dash Worcestershire sauce
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1 tablespoon butter
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½ cup slivered almonds
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1 quart strawberries
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2 romaine hearts, chopped into bite-sized pieces
Directions
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Whisk vinegar, sugar, oil, paprika, and Worcestershire sauce together in a small bowl until well combined. Cover and refrigerate dressing for at least 6 hours.
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Melt butter in a medium skillet over medium heat. Cook and stir almonds in hot butter until toasted and golden brown. Remove from heat and cool.
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Toss strawberries, romaine, and toasted almonds together in a large serving bowl until well combined. Mix with dressing just before serving.
