“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.
Autumn Tossed Salad
Autumn Tossed Salad
Prep Time
30 min
Yield
10 servings
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 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.
Nutrition Facts
1 each: 327 calories, 24g fat (5g saturated fat), 10mg cholesterol, 164mg sodium, 24g carbohydrate (17g sugars, 2g fiber), 6g protein.
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