Salad with Honey Mustard Dressing

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great salad that would be perfect for a summer potluck! Enjoy!

Ingredients
1 c. vegetable oil
1/2 c. + 3 T. sugar, divided
1/4 c. vinegar
1/4 c. honey
2 T. lemon juice
1 tsp. onion powder
1 tsp. salt
1 tsp. celery seed
1 tsp. ground mustard
1 tsp. paprika
1/2 c. slivered almonds
9 cups lettuce (romaine works well)
1 c. shredded cheddar cheese
2 hard-boiled eggs, diced

To prepare
Combine vegetable oil, 1/2 c. sugar, vinegar, honey, lemon juice and seasonings. Cook in saucepan and stir until sugar dissolves. Remove from heat and set aside.

Cook almonds and remaining sugar in a skillet over low heat until nuts are glazed. Cool.

In a large salad bowl, break lettuce into bite-sized pieces. Add cheese and almonds, and then toss. Top with diced eggs. Drizzle with dressing and serve immediately.

Refrigerate any leftover dressing. Makes 10-12 servings.