Cherry Brie Tossed Salad

By devogirl

Draped in a light vinaigrette and sprinkled with cherries and almonds, this pretty salad is a variation of a recipe that's been passed around at school and church functions and even birthday parties. Everyone wants a copy of the recipe.
-Toni Borden

Ingredients

• DRESSING:
• 1 cup cider vinegar
• 1/2 cup sugar
• 1/4 cup olive or vegetable oil
• 1 teaspoon ground mustard
• 1 1/2 teaspoons poppy seeds
• SALAD:
• 1/3 cup sugar
• 3/4 cup sliced almonds
• 8 cups torn romaine
• 8 ounces Brie 01 Camembert,* rind · removed, cubed
• 1 package (6 ounces) dried cherries
• Editor's Note: Swiss cheese can be substituted for Brie or Camembert.

Details

Servings 8
Adapted from Tasteofhome.com

Preparation

Step 1

In a jar with a tight-fitting lid, combine the dressing ingredients; shake until the sugar is dissolved.
For salad, in a heavy saucepan, heat sugar over medium-low heat until melted, about 10 minutes (do not stir). When sugar is melted, stir in almonds until coated and lightly toasted. Spread on foil to cool; break apart.
In a large salad bowl, combine the romaine, cheese and cherries. Shake dressing; drizzle over salad. Sprinkle with sugared almonds and toss to coat.