Cheddar-Almond Lettuce Salad

By Johanna

Ingredients

• HONEY-MUSTARD DRESSING:
• 1/2 cup slivered almonds
• 3 tablespoons sugar
• 9 cups torn romaine
• 2 hard-cooked eggs, sliced
• 1 cup (4 ounces) shredded cheddar cheese
• 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

Preparation

Step 1

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.

2. Divide romaine among salad plates; top with eggs and cheese.

3. 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.