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Cherry Brie Tossed Salad

 Cherry Brie Tossed Salad
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
10 ServingsPrep/Total Time: 20 min.


  • 1 cup cider vinegar
  • 1/2 cup sugar
  • 1/4 cup 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 or Camembert cheese, rind removed and cubed
  • 1 package (6 ounces) dried cherries


  • In a small bowl, whisk the dressing ingredients; set aside.
  • 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.
  • Whisk dressing; drizzle over salad. Sprinkle with sugared almonds
  • and toss to coat. Yield: 10 servings.

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Cherry Brie Tossed Salad (continued)

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