Cashew-Pear Tossed Salad
A friend who does a lot of catering fixed this salad for our staff Christmas party several years ago, and we all asked for the recipe. The unexpected sweet-salty mix and lovely dressing make it a hit with everyone. —Arlene Muller, Kingwood, Texas
SERVINGS
|
15
|
CATEGORY
|
Salads
|
PREP |
15 min. |
TOTAL
|
15 min.
|
INGREDIENTS
- 1 bunch romaine, torn
- 1 cup (4 ounces) shredded Swiss cheese
- 1 cup salted cashews
- 1 medium pear, thinly sliced
- 1/2 cup dried cranberries
- POPPY SEED VINAIGRETTE:
- 2/3 cup olive oil
- 1/2 cup sugar
- 1/3 cup lemon juice
- 2 to 3 teaspoons poppy seeds
- 2 teaspoons finely chopped red onion
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
DIRECTIONS
In a large salad bowl, combine the romaine, Swiss cheese, cashews, pear and cranberries. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 15 servings.