Cherry Brie Tossed Salad

By devogirl

Draped in a light vinaigrette and sprinkled with 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 the recipe. -Toni Borden, Wellington, Florida

Ingredients

• DRESSING:
• 1 cup cider vinegar
• 1/2 cup sugar
• 1/4 cup Crisco® Olive Oil
• 1 teaspoon ground mustard
• 1-1/2 teaspoons poppy seeds
• SALAD:
• 2 tablespoons butter
• 3/4 cup sliced almonds
• 3 tablespoons sugar
• 8 cups torn romaine
• 1 round (8 ounces) Brie cheese, rind removed and cubed
• 1 package (6 ounces) dried cherries

Preparation

Step 1

In a jar with a tight-fitting lid, combine the dressing ingredients; shake until sugar is dissolved.

For salad, in a heavy skillet, melt butter over medium heat. Add almonds and cook and stir until nuts are toasted, about 4 minutes. Sprinkle with sugar; cook and stir until sugar is melted, about 3 minutes. 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. Yield: 10 servings.

Editor's Note: Swiss cheese can be substituted for Brie or Camembert.