Ingredients
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1/2 cup slivered almonds
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3 tablespoons sugar
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9 cups torn romaine lettuce
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2 hard-cooked eggs, sliced
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1 cup shredded cheddar cheese
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1/4 cup sugar
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2 tablespoons white vinegar
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2 tablespoons honey
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1 tablespoon lemon juice
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1/2 teaspoon onion powder
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1/2 teaspoon celery seed
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1/2 teaspoon ground mustard
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1/2 teaspoon paprika
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1/4 teaspoon salt
Instructions
- 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. Serve immediately.