Ingredients
1/2 cup slivered almonds3 tablespoons sugar9 cups torn romaine2 hard-boiled large eggs, sliced1 cup shredded cheddar cheeseHONEY-MUSTARD DRESSING:1/4 cup sugar2 tablespoons white vinegar2 tablespoons honey1 tablespoon lemon juice1/2 teaspoon onion powder1/2 teaspoon celery seed1/2 teaspoon ground mustard1/2 teaspoon paprika1/4 teaspoon salt1/2 cup canola oil
Preparation
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.
