Mandarin oranges and chopped red onion add a touch of color to mixed greens and sweet roasted cashews in this refreshing salad. You're sure to be handing out the recipe once friends and family get a taste of the tangy honey dressing.
“These seasoned nuts are so good, it’s hard to stop eating them,” reports Jean Voan of Shepherd, Texas. “I made them for gift baskets and got many compliments. They are perfect for the holidays but delicious to munch anytime.” TIP: Package a batch in a festive tin to give as a hostess gift.
Along with crunchy cashews and strips of Swiss cheese, a sweet-and-tangy poppy seed dressing makes this tossed salad something special. There are seldom any leftovers when I serve it!
-DiAnne Mallehan, Grand Rapids, Michigan
These cookies are a real hoot, and they taste as good as they look. Each fall, it was a tradition for my Grandma to bake batches of Owl Cookies. The sweets were so tasty that we'd beg her to make them before the leaves had even begun turning. —Liz Clemons, Sumter, South Carolina
"This satisfying salad is crunchy, nutty and sweet all at the same time," relates Barb Mickelson of Glenwood, Iowa. "To speed up preparation, I use chow mein noodles instead of fried wonton wrappers called for in the original recipe," Barb notes.
Meet the Cook: Every time I take this sweet orangy salad to a potluck, I pass around the recipe, too. My husband and I have three children, ages 22, 18 and 10. He's a beef and poultry farmer, and I'm an elementary school teacher.
-Cathy Lavers, Scotsburn, Nova Scotia