Step 1: In a small skillet, melt sugar over medium-low heat, stirring until it becomes golden caramel, about 8-10 minutes. Add slivered almonds and coat evenly, then spread onto foil to cool.

Step 2: In a large bowl, tear romaine lettuce into bite-sized pieces. Add sliced onion and halved strawberries, tossing lightly to combine.

Step 3: In a separate bowl, whisk mayonnaise, sour cream, and milk until smooth. Add cider vinegar and sugar, whisk until blended, then sprinkle in poppy seeds.

Step 4: Pour dressing over salad and gently toss with tongs to coat ingredients evenly.

Step 5: Break cooled candied almonds into smaller pieces and sprinkle over the salad before serving.