"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cheddar-Almond Lettuce Salad Recipe

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This recipe for Cheddar-Almond Lettuce Salad, by , is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lauree Austen Horn


1/2 c. slivered almonds
3 T. sugar
9 c. torn Romaine lettuce
2 hard-cooked eggs, sliced
1 c. (4 ozs.) shredded Cheddar cheese

1/4 c. sugar
2 T. white vinegar
2 T. honey
1 T. lemon juice
1/2 t. onion powder
1/2 t. celery seed
1/2 t. ground mustard
1/2 t. paprika
1/4 t. salt
1/2 c. vegetable oil

In a small heavy skillet, combine almonds and sugr. 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.

Personal Notes:
Personal Notes:
This is the best salad dressing!




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