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Autumn Tossed Salad Recipe

Photo by: Taste of Home

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“When you take this wonderful salad to a holiday gathering or serve it at home, you will get rave reviews and many requests for the recipe,” predicts field editor Edie DeSpain of Logan, Utah.

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10 Servings
Prep: 30 min. + chilling

Ingredients

1/2 cup lemon juice
1/2 cup sugar
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 bunch romaine, torn
1 cup (4 ounces) shredded Swiss cheese
1 cup unsalted cashews
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries

Directions

In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Cover and refrigerate for 1 hour or until chilled.
In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat. Yield: 10 servings.

Nutrition Facts: 1 serving (1 each) equals 327 calories, 24 g fat (5 g saturated fat), 10 mg cholesterol, 164 mg sodium, 24 g carbohydrate, 2 g fiber, 6 g protein.

Autumn Tossed Salad published in Taste of Home October/November 2006, p6

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