Cheddar-Almond Salad

Prep Time
Cook Time
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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."

Original recipe yields 9 servings


  • Serving Size: 1 (125.4 g)
  • Calories 254.4
  • Total Fat - 18.3 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 53.3 mg
  • Sodium - 182.8 mg
  • Total Carbohydrate - 17.4 g
  • Dietary Fiber - 2.1 g
  • Sugars - 14.7 g
  • Protein - 7 g
  • Calcium - 159.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 3.4 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

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.

Tips & Variations

No special items needed.



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.

review by:
(8 Nov 2018)