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Cashew Tossed Salad Recipe
Cashew Tossed Salad Recipe photo by Taste of Home

Cashew Tossed Salad Recipe

Publisher Photo
A flavorful onion dressing tastefully tops off a tossed salad featuring cashews and dried cranberries. I'm often asked to make this for meetings at church.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 8 cups torn mixed salad greens
  • 1 cup salted cashews
  • 3/4 cup dried cranberries
  • 1/2 cup thinly sliced red onion
  • DRESSING:
  • 1/4 cup sugar
  • 1/4 cup chopped red onion
  • 3 tablespoons olive oil
  • 2 tablespoons canola oil
  • 2 tablespoons white vinegar
  • 1 teaspoon prepared mustard
  • Dash pepper
  • 1/4 teaspoon poppy seeds

Directions

  1. In a large bowl, combine the greens, cashews, cranberries and sliced onion. In a blender, combine the sugar, chopped onion, olive oil, canola oil, vinegar, mustard and pepper; cover and process until blended. Stir in the poppy seeds. Drizzle over salad and toss to coat. Yield: 8 servings.
Originally published as Cashew Tossed Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p97

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