Cheddar-Almond Salad
Recipe: #21788
November 18, 2015
Categories: Salads, Vegetable Salad, Cheese, Cheddar, Almond, Lettuce, Baby Shower, July 4th, Labor Day, Gluten-Free, Vegetarian, Kosher Dairy, more
"A recipe I tried when my sister made this for me when up in Ohio visiting her years ago. Now I make it often. We love the combination of a sweet/tangy dressing, cheddar and the sweet almonds, so good!! This recipe is from the Taste of Home magazines, not sure which one."
Ingredients
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- HONEY-MUSTARD DRESSING
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Nutritional
- Serving Size: 1 (125.4 g)
- Calories 254.4
- Total Fat - 18.3 g
- Saturated Fat - 3.7 g
- Cholesterol - 53.3 mg
- Sodium - 182.8 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 2.1 g
- Sugars - 14.7 g
- Protein - 7 g
- Calcium - 159.3 mg
- Iron - 1.2 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
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.
Tips
No special items needed.