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Cheddar-Almond Lettuce Salad

Cheddar-Almond Lettuce Salad
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
9 ServingsPrep/Total Time: 30 min.

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
© Taste of Home 2013

2 of 2

Cheddar-Almond Lettuce Salad (continued)

Directions (continued)

  • with almonds. Yield: 9 servings.
Nutrition 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.
© Taste of Home 2013