- 1 cup vegetable oil
- 1/2 cup white wine vinegar
- 1/3 cup sugar
- 1/4 cup finely chopped onion
- 4 teaspoons ground mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 package (3 ounces) cream cheese, optional
- 8 to 10 cups torn salad greens
- 1 package (6 ounces) cashews
- In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. if desired, roll cream cheese into 3/4-in. balls. In a salad bowl, combine the greens, cashews and cream cheese balls. Drizzle with dressing; toss to coat. Refrigerate leftover dressing. Yield: 8 servings (1-3/4 cups dressing).
Originally published as Salad with Mustard Dressing in Taste of Home April/May 2001, p41
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