Fat Free Salad Dressing: {soups-salads-and-salad-dressings} WR Cheddar-Almond Lettuce Salad

Thursday, August 4, 2016

{soups-salads-and-salad-dressings} WR Cheddar-Almond Lettuce Salad

Cheddar-Almond Lettuce Salad

http://www.tasteofhome.com/recipes/cheddar-almond-lettuce-salad

I would personally add some rotisserie chicken to this. YUM!

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 minutes.

YIELD: 9 servings

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

· 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.

· 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. Yield: 9 servings.