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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Ingredients:
1 cup cider vinegar |
1/2 cup sugar |
1/4 cup crisco extra virgin olive oil |
1 teaspoon ground mustard |
1 -1 1/2 teaspoon poppy seed |
2 tablespoons butter |
3/4 cup sliced almonds |
3 tablespoons sugar |
8 cups romaine lettuce, torn |
1 (8 ounce) round brie cheese, rind removed and cubed |
1 (6 ounce) package dried cherries |
Directions:
1. In a jar with a tight fitting lid, combine first 5 ingredients; shake until sugar is dissolved.
2. For salad, in a heavy skillet, melt butter over med. 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.
3. In a large salad bowl, combine the romaine, cheese and cherries. Shake dressing; drizzle over salad. Sprinkle with sugared almonds and toss to coat.
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