Autumn Tossed Salad

Name: Autumn Tossed Salad
Prep time: 30 min
Total 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

Total Time Prep: 30 min. + chilling

Yield 10 servings

Test Kitchen Approved

“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

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.

“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.

Recipe Creator