Cashew-Pear Tossed Salad
Source: Taste of Home Magazine
- 1 bunch romaine, torn
- 1 cup shredded Swiss cheese
- 1 cup salted cashews
- 1 medium pear, thinly sliced
- 1/2 cup dried cranberries
Poppy Seed Vinaigrette:
- 2/3 cup olive oil
- 1/3 cup lemon juice
- 2-3 tsp. poppy seeds
- 2 tsp. finely chopped red onion
- 1 tsp. prepared mustard
- 1/2 tsp. salt
In a large salad bowl, combine the romaine, Swiss cheese, cashews, pear and cranberries. In a jar with a tight fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.
By Robin from Washington, IA
By guest (Guest Post) Flag
August 20, 20070 found this helpful
Thanks Robin - It was such a nice salad. Definetly a keeper !
August 23, 20070 found this helpful
This recipe was copied from the August/September issue of Taste of Home magazine.
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