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Salad with Honey-Mustard Dressing

This salad is my most-requested recipe. The dressing, eggs and almonds can be prepared ahead of time, so it can be made at the last minute.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12 servings


  • 1 cup canola oil
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 1/4 cup white vinegar
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1/2 cup slivered almonds
  • 9 cups torn romaine
  • 1 cup shredded cheddar cheese
  • 2 hard-boiled large eggs, sliced


  • In a large saucepan, combine the oil, 1/2 cup sugar, vinegar, honey, lemon juice and seasonings; cook and stir until sugar is dissolved. Remove from the heat; set aside to cool.
  • In a small skillet over low heat, cook almonds and remaining sugar until nuts are glazed; cool.
  • In a salad bowl, toss the romaine, cheese and almonds. Top with eggs. Drizzle with dressing. Serve immediately. Refrigerate any leftover dressing.
Nutrition Facts
1 cup: 308 calories, 24g fat (5g saturated fat), 45mg cholesterol, 268mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 5g protein.

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