When Karen shared this recipe on her blog, Hopelessly Ordinary I copied it so I could try it. Then several ladies from the Sonlight Forums raved about how good this salad of Karen’s is. Boy, were they right! The flavor combinations are wonderful.
Here’s what you’ll need for the dressing:
1/2 cup white sugar (or a bit less)
1/2 cup lemon juice
2 tsp. minced onion
2 tsp. dijon mustard
2 tsp. poppy seeds
2/3 cup vegetable oil
Whisk the sugar, lemon juice, onion, mustard and salt together. Whisk in the oil in a slow stream and then stir in the poppy seeds. Or just put all the ingredients in a container with a tight fitting lid and shake the daylights out of it.
Here’s what you’ll need for the actual salad:
1 head of Romaine lettuce, torn into bite size pieces
4 oz. shredded Swiss cheese (Karen uses Monterey Jack)
1 cup cashews (I used pecan pieces)
1/4 – 1/2 cup dried cranberries
1 apple, chopped
1 pear, chopped
Put all that together in a salad bowl and toss with the dressing. Karen peels the fruit, but I left the skins on. This tasted great with grilled chicken.