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Autumn Tossed Salad

TOTAL TIME: Prep: 30 min. + chilling YIELD: 10 servings.
“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.

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

  • 1. 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.
  • 2. 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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