Cheddar-Almond Lettuce Salad Recipe
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
This recipe is:
Contest Winning
Quick
* 9 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1/2 cup slivered almonds
* 3 tablespoons sugar
* 9 cups torn romaine
* 2 hard-cooked eggs, sliced
* 1 cup (4 ounces) 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. Yield: 9 servings.
Nutrition Facts: 1 serving (1 cup) equals 269 calories, 20 g fat (5 g saturated fat), 62 mg cholesterol, 167 mg sodium, 17 g carbohydrate, 2 g fiber, 7 g protein.
Cheddar-Almond Lettuce Salad published in Simple & Delicious July/August 2006, p35
Beth Layman :)
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