Swiss Cashew Tossed Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Along with crunchy cashews and strips of Swiss cheese, a sweet-and-tangy poppy seed dressing makes this tossed salad something special. There are seldom any leftovers when I serve it! -DiAnne Mallehan, Grand Rapids, Michigan Ingredients:
1/3 cup white vinegar |
3/4 cup sugar |
2 teaspoons prepared mustard |
1 teaspoon grated onion |
dash salt |
1 cup vegetable oil |
1 teaspoon poppy seeds |
1 medium bunch romaine, torn |
1 cup salted cashew halves |
4 ounces swiss cheese, julienned |
Directions:
1. In a blender, combine the vinegar, sugar, mustard, onion and salt; cover and process until well blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. In a salad bowl, combine the romaine, cashews and Swiss cheese; serve with dressing. Yield: 8-10 servings.
|
|