Salad with Honey-Mustard Dressing

Name: Salad with Honey-Mustard Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters canola oil; 1 teaspoon celery seed; 1 teaspoon ground mustard; 2 hard-cooked eggs, diced; 59 milliliters honey; 2 Tbsps lemon juice; 1 teaspoon onion powder; 1 teaspoon paprika; 2 liters torn romaine; 1 teaspoon salt; 113 grams cup shredded cheddar cheese; 118 milliliters slivered almonds; 118 milliliters sugar, divided; 59 milliliters white vinegar

Salad with Honey-Mustard Dressing is a hor d'oeuvre that serves 12. One serving contains 174 calories, 5g of protein, and 10g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up canolan oil, celery seed, sugar, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 20 minutes. Honey Mustard Pretzel Crusted Chicken Salad with Spicy Honey Mustard Dressing, Honey Mustard Salad Dressing, and Honey-Mustard Salad Dressing are very similar to this recipe.

Instructions

In a large saucepan, combine the oil, 1/2 cup sugar, vinegar, honey, lemon juice and seasonings; cook and stir until sugar is dissolved.

Ingredients you will need

Lemon Juice

Seasoning

Vinegar

Honey

Sugar

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Almonds

Sugar

Nuts

Equipment you will use

Frying Pan

In a salad bowl, toss the romaine, cheese and almonds. Top with eggs.

Ingredients you will need

Almonds

Romaine

Cheese

Egg

Equipment you will use

Bowl

Drizzle with dressing.

Serve immediately. Refrigerate any leftover dressing.

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

237milliliters

canola oil 1teaspoon

celery seed 1teaspoon

ground mustard 2

hard-cooked eggs, diced 59milliliters

honey 2Tbsps

lemon juice 1teaspoon

onion powder 1teaspoon

paprika 2liters

torn romaine 1teaspoon

salt 113grams

cup shredded cheddar cheese 118milliliters

slivered almonds 118milliliters

sugar, divided 59milliliters

white vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Cycles Gladiator Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Cycles Gladiator Chardonnay

The aromatics really jump out of the glass. Papaya, peaches, andpineapple on the nose with just a hint of toasted oak. Nectarines and other stone fruit on the forepalate. Ripe, round flavors of peach juice and pineapple. Soft acidity and a lush texture wrap around the tongue towards the back of the palate.Pairs with rich, creamy flavors such as scallops in an orange beurre blanc. Also chicken alfredo, seafood fettuccine, or any pasta smothered in a cream sauce.