Cashew & Swiss Salad Recipe from A Farmer's Daughter Cookbook
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As we head into the summer months there is nothing better than a refreshing salad on those warm days. This one is sure to be a hit in your house.
10 cups Lettuce (red leaf, green leaf, or romaine), chopped
1 cup cashew halves
4 oz. Swiss cheese, julienned
4 green onions, diced
2 cups broccoli, chopped
1 cup strawberries, sliced (or 1/2 cup dried cranberries)
1 red pear, sliced thin (do not peel)
Dressing:
1/3 cup white vinegar
1/2 cup raw or white sugar
2 tsp. mustard
1 tsp. onion, grated
3/4 cup olive oil
dash salt
1 tsp. poppy seeds
Toss together the lettuce, cashews, Swiss cheese, green onions, broccoli, strawberries, and pear. For the dressing, blend vinegar, sugar, mustard, onion, oil, and salt in blender until sugar is dissolved. Gradually add poppy seeds. Pour half of dressing over salad and toss. You will have enough dressing left to use for another salad. It will keep for 8-10 weeks in the refrigerator.
Serves 8-10
Optional.....Add grilled chicken to this salad to serve as an entree.
From: A Farmer's Daughter Cookbook
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