Cheddar-Almond Lettuce Salad Recipe

Cheddar-Almond Lettuce Salad Recipe photo by Taste of Home

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Sugared almonds and a honey-mustard dressing make this salad a real standout. In fact, I keep slivered almonds in my freezer just so I can whip it up for those spur-of-the-moment special occasions! For more nutrition, color or variety, I sometimes add broccoli and tomatoes. --Julia Musser, Lebanon, Pennsylvania

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Cheddar-Almond Lettuce Salad Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

25 5 30

Ingredients

1/2 cup slivered almonds
3 tablespoons sugar
9 cups torn romaine
2 hard-cooked eggs, sliced
1 cup (4 ounces) shredded cheddar cheese
HONEY-MUSTARD DRESSING:
1/4 cup sugar
2 tablespoons white vinegar
2 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/2 teaspoon celery seed
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 cup canola oil

Directions

In a small heavy skillet, combine almonds and sugar. Cook and stir over medium heat for 5-6 minutes or until nuts are coated and golden. Spread onto foil to cool. Divide romaine among salad plates; top with eggs and cheese.
In a blender, combine the sugar, vinegar, honey, lemon juice, onion powder, celery seed, mustard, paprika and salt. While processing, gradually add oil in a steady stream. Drizzle over salads; sprinkle with almonds. Yield: 9 servings.

Nutritional Facts 1 serving (1 cup) equals 269 calories, 20 g fat (5 g saturated fat), 62 mg cholesterol, 167 mg sodium, 17 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Cheddar-Almond Lettuce Salad in Simple & Delicious July/August 2006, p35

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.