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Salad with Honey-Mustard Dressing

 Salad with Honey-Mustard Dressing
This salad is my most-requested recipe. The dressing, eggs and almonds can be prepared ahead of time, so it can be made at the last minute.
10-12 ServingsPrep/Total Time: 20 min.

Ingredients

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

Directions

  • In a large saucepan, combine the oil, 1/2 cup sugar, vinegar, honey,
  • lemon juice and seasonings; cook and stir until sugar is dissolved.
  • Remove from the heat; set aside to cool.
  • In a small skillet over low heat, cook almonds and remaining sugar
  • until nuts are glazed; cool.
  • In a salad bowl, toss the romaine, cheese and almonds. Top with eggs.

2 of 2

Salad with Honey-Mustard Dressing (continued)

Directions (continued)

  • Drizzle with dressing. Serve immediately. Refrigerate any leftover
  • dressing. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 cup) equals 308 calories, 24 g fat (5 g saturated fat), 45 mg cholesterol, 268 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein.