Dressing:
1/4 C white sugar
1/2 C lemon juice
1 T Dijon mustard
1/2 tsp salt
2/3 C vegetable oil
1 T poppy seeds
Salad:
1 head romaine lettuce, torn to bite size pieces
4 oz Swiss Cheese or Monterey Jack
1 C cashews
1/4 C dried cranberries
1 apple, cored and diced
1 pear, cored and diced
In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. Add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds and process a few seconds more to mix.
In a bowl, combine lettuce, cheese, cashews, cranberries, apple and pear. Pour dressing over just before serving. Toss to coat.
1/4 C white sugar
1/2 C lemon juice
1 T Dijon mustard
1/2 tsp salt
2/3 C vegetable oil
1 T poppy seeds
Salad:
1 head romaine lettuce, torn to bite size pieces
4 oz Swiss Cheese or Monterey Jack
1 C cashews
1/4 C dried cranberries
1 apple, cored and diced
1 pear, cored and diced
In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. Add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds and process a few seconds more to mix.
In a bowl, combine lettuce, cheese, cashews, cranberries, apple and pear. Pour dressing over just before serving. Toss to coat.
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