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Cherry Brie Tossed Salad Recipe

Photo by: Taste of Home

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Draped in a light vinaigrette and sprinkled with almonds, this pretty salad is a variation of a recipe that's been passed around at school and church functions and even birthday parties. Everyone wants the recipe. -Toni Borden, Wellington, Florida

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10 Servings
Prep/Total Time: 20 min.

Ingredients

DRESSING:
1 cup cider vinegar
1/2 cup sugar
1/4 cup Crisco® Extra Virgin Olive Oil
1 teaspoon ground mustard
1-1/2 teaspoons poppy seeds
SALAD:
2 tablespoons butter
3/4 cup sliced almonds
3 tablespoons sugar
8 cups torn romaine
1 round (8 ounces) Brie cheese, rind removed and cubed
1 package (6 ounces) dried cherries

Directions

In a jar with a tight-fitting lid, combine the dressing ingredients; shake until sugar is dissolved.
For salad, in a heavy skillet, melt butter over medium heat. Add almonds and cook and stir until nuts are toasted, about 4 minutes. Sprinkle with sugar; cook and stir until sugar is melted, about 3 minutes. Spread on foil to cool; break apart.
In a large salad bowl, combine the romaine, cheese and cherries. Shake dressing; drizzle over salad. Sprinkle with sugared almonds and toss to coat. Yield: 10 servings.

Editor's Note: Swiss cheese can be substituted for Brie or Camembert.

Nutritional Analysis: 1 serving equals 309 calories, 18 g fat (6 g saturated fat), 29 mg cholesterol, 171 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein.

Cherry Brie Tossed Salad published in Taste of Home April/May 2003, p27