Cherry Poppyseed Salad Topped with Sugared Almonds

Ten years ago my idea of a yummy salad was iceberg lettuce mixed with a few other garden-variety veggies, topped with ranch dressing.  Always ranch. Croutons and bacon were an added plus.

That’s still good, but my tastebuds have since grown up a bit.

My mom brought this tasty concoction to a birthday party over the weekend, and I fell in love.  The mixture of sweet and tangy, chewy and crunchy was just right.  The dried cherries and romaine lettuce give it a festive presence on your holiday (or any day) table.

Cherry Poppyseed Salad Topped with Sugared Almonds

• 8 cups chopped romaine lettuce
• 8 oz. brie or swiss cheese, cubed (small)
• 6 oz. bag of dried cherries

Sugared Almonds

• 1 c. slivered almonds
• 2 T. butter
• 3 T. sugar

Melt butter in a skillet.  Sautee almonds in the butter.  Add sugar, stir until sugar melts.  Spread out on a sheet of foil or parchment paper until cool and dry.  Store in a sealed container.

Poppyseed Dressing

• 1 c. cider vinegar
• 1/2 c. sugar
• 1/4 c. olive oil
• 1 1/2 teaspoons poppyseed

Mix all together.  Shake well to combine.  Refrigerate until used.

To assemble salad: Make sugared almonds and poppyseed dressing.  Set aside.  In a large bowl, toss together lettuce, cheese, and cherries.  Pour dressing over all; toss to combine.  Just before serving, top with sugared almonds.

Have your tastebuds changed with age? I’ve found that {gasp} I have less of a sweet tooth, but I never would have eaten a lettuce salad with fruit 10 years ago!

Linked to Tasty Tuesday.