Step 1: In a small heavy skillet over medium-low heat, add sugar and let it melt until it turns a light amber color, about 3–5 minutes. Stir in slivered almonds, ensuring they're well-coated, and cook for an additional minute. Spread the candied almonds onto foil to cool completely.

Step 2: While the almonds cool, chop the romaine lettuce into bite-sized pieces and slice the red onion thinly. Hull and halve the strawberries. Combine all salad ingredients in a large bowl.

Step 3: In a mixing bowl, whisk together mayonnaise, sugar, sour cream, and milk until smooth. Add cider vinegar and poppy seeds, whisk for about 1–2 minutes until creamy.

Step 4: Pour the dressing over the salad mixture and gently toss with serving spoons until even coated.

Step 5: Before serving, break the cooled candied almonds into pieces and sprinkle over the salad. Serve immediately to enjoy the freshness.