 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
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 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 or camembert cheese, rind removed and cubed |
1 package (6 ounces) dried cherries |
Directions:
1. In a small bowl, whisk the dressing ingredients; set aside.
2. 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.
3. In a large salad bowl, combine the romaine, cheese and cherries. Whisk dressing; drizzle over salad. Sprinkle with sugared almonds and toss to coat. Yield: 10 servings.
|
|