Ingredients
1 cup canola oil1/2 cup plus 3 tablespoons sugar, divided1/4 cup white vinegar1/4 cup honey2 tablespoons lemon juice1 teaspoon onion powder1 teaspoon salt1 teaspoon celery seed1 teaspoon ground mustard1 teaspoon paprika1/2 cup slivered almonds9 cups torn romaine1 cup shredded cheddar cheese2 hard-boiled large eggs, sliced
Preparation
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.
