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Cherry Brie Tossed Salad

Cherry Brie Tossed Salad


  • 1 cup cider vinegar
  • 1/2 cup sugar
  • 1/4 cup olive oil
  • 1 teaspoon ground mustard
  • 1-1/2 teaspoons poppy seeds


  • 2 tablespoons butter
  • 3/4 cup sliced almonds
  • 3 tablespoons sugar
  • 8 cups torn romaine
  • 8 ounces Brie or Camembert, rind removed, cubed
  • 1 package (6 ounces) dried cherries

In a jar with a tight-fitting lid, combine the dressing ingredients; shake until sugar is dissolved.

For salad, in a heavy skillet, melt butter over medium heat. Add almonds; cook and stir until nuts are toasted, about 4 minutes. Sprinkle with sugar; cook and stir until sugar is melted, about 3 minutes. Spread on foil to cool; break apart.

In a large salad bowl, combine the romaine, cheese and cherries. Shake dressing; drizzle over salad. Sprinkle with sugared almonds and toss to coat. Yield: 10 servings.

Note: Swiss cheese can be used in place of the Brie or Camembert.

(Recipe courtesy of "Taste of Home New Revised Cookbook")

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