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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Found this in a cookbook last fall and made it every chance I got through the fall and winter. This received rave reviews at several holiday parties and is now one of my favorites. Ingredients:
1 head romaine lettuce, bite size pieces |
1 cup swiss cheese, shredded |
1 cup cashews, toasted |
1/3 cup dried cranberries or 1/3 cup blueberries |
1 red apple, not peeled, cubed |
1 anjou pear, not peeled, cubed |
1/2 cup sugar |
1 teaspoon dijon mustard |
1/3 cup lemon juice |
2 teaspoons white onions, chopped |
2/3 cup canola oil or 2/3 cup vegetable oil |
1 tablespoon poppy seed |
1/2 teaspoon salt |
Directions:
1. Process dressing ingredients except oil in a blender or food processor. Add oil slowly with until thick.
2. Add poppy seeds and precess a few seconds.
3. Toss your salad and add dressing to coat.
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