November 18, 2015
Lunch, Salads, Vegetable Salad,
Dairy, Cheese, Cheddar, Nuts/Seeds, Almond, Vegetables, Lettuce, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Baby Shower, Entertaining, July 4th, Labor Day, Ladies Luncheon, Summer, Stove Top, Gluten-Free, Vegetarian, Kosher Dairy more
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"A recipe I tried when my sister made this for me when up in Ohio visiting her years ago. Now I make it often. We love the combination of a sweet/tangy dressing, cheddar and the sweet almonds, so good!! This recipe is from the Taste of Home magazines, not sure which one."
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. Divide romaine among salad plates; top with eggs and cheese.
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.
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This is delicious. Really loved the almonds....they turned out sweeter than the packaged once you can buy at the store! A hit at my house. Only change I made was to grate the egg instead of slice it. Thanks for sharing! Made for your win in Football tag game.