1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, rinsed, dried and torn into bite-sized pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple, peeled, cored and cubed
1 pear, cubed
Recipe
1. In a blender or food processor, combine sugar, lemon juice, onion mustard,
and salt. Process until well blended. With machine still running, add oil in
a slow, steady stream until mixture is thick and smooth. Add poppy seeds and
process just a few seconds more to mix.
2. In a large serving bowl, combine the romaine lettuce, shredded Swiss cheese,
cashews, dried cranberries, cubed apple and cubed pear. Toss to mix, then pour
dressing over salad just before serving, and toss to coat. (When I make this
ahead of time I dice up the apples and pears and leave them in the dressing
(the lemon juice will keep them from browning)then just throw it together.