Save on Pinterest

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    9 servings

Ingredients

  • 1/2 cup slivered almonds
  • 3 tablespoons sugar
  • 9 cups torn romaine
  • 2 hard-boiled large eggs, sliced
  • 1 cup 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 with almonds.
Nutrition Facts
1 cup: 269 calories, 20g fat (5g saturated fat), 62mg cholesterol, 167mg sodium, 17g carbohydrate (14g sugars, 2g fiber), 7g protein.

Recommended Video