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Autumn Tossed Salad

 Autumn Tossed Salad
“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.
10 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 each) equals 327 calories,

2 of 2

Autumn Tossed Salad (continued)

Nutritional Facts: 24 g fat (5 g saturated fat), 10 mg cholesterol, 164 mg sodium, 24 g carbohydrate, 2 g fiber, 6 g protein.