Salad with Honey-Mustard Dressing |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
This salad is my most-requested recipe. The dressing, eggs and almonds can be prepared ahead of time, so it can be made at the last minute. Ingredients:
1 cup canola oil |
1/2 cup plus 3 tablespoons sugar, divided |
1/4 cup white vinegar |
1/4 cup honey |
2 tablespoons lemon juice |
1 teaspoon onion powder |
1 teaspoon salt |
1 teaspoon celery seed |
1 teaspoon ground mustard |
1 teaspoon paprika |
1/2 cup slivered almonds |
9 cups torn romaine |
1 cup (4 ounces) shredded cheddar cheese |
2 hard-cooked eggs, diced |
Directions:
1. In a large saucepan, combine the oil, 1/2 cup sugar, vinegar, honey, lemon juice and seasonings; cook and stir until sugar is dissolved. Remove from the heat; set aside to cool.
2. In a small skillet over low heat, cook almonds and remaining sugar until nuts are glazed; cool.
3. In a salad bowl, toss the romaine, cheese and almonds. Top with eggs. Drizzle with dressing. Serve immediately. Refrigerate any leftover dressing. Yield: 10-12 servings.
|
|