Salad with Honey-Mustard Dressing
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 12 servings.
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.
Ingredients
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1 cup canola oil
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1/2 cup plus 3 tablespoons sugar, divided
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1/4 cup white vinegar
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1/4 cup honey
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2 tablespoons lemon juice
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1 teaspoon onion powder
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1 teaspoon salt
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1 teaspoon celery seed
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1 teaspoon ground mustard
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1 teaspoon paprika
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1/2 cup slivered almonds
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9 cups torn romaine
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1 cup shredded cheddar cheese
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2 hard-boiled large eggs, sliced
Directions
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1.
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.
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2.
In a small skillet over low heat, cook almonds and remaining sugar until nuts are glazed; cool.
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3.
In a salad bowl, toss the romaine, cheese and almonds. Top with eggs. Drizzle with dressing. Serve immediately. Refrigerate any leftover dressing.
Nutrition Facts
1 cup: 308 calories, 24g fat (5g saturated fat), 45mg cholesterol, 268mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 5g protein.
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