3 Tbs white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
1/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced
4 ounces shredded Swiss cheese or Monteray Jack Cheese **Optional
Combine the sugar, lemon juice, mustard and salt in a blender and whip until combined. Add Poppyseeds and onions and blend for a second, you don't want to puree the onion, just stir it enough to mix it in. The dressing tastes best if it has a chance to set at least an hour prior to serving.
In a large serving dish toss the lettuce, cashews, cranberries, apple and pear together. Just prior to serving Sprinkle the cheese, if using, liberally over the salad. Pour the dressing over the salad, toss gently to coat, serve.
The flavors of the lemon poppyseed dressing compliment the sweet-tart cranberries and crunchy cashews impart a great nutty flavor and texture.
© Can Stock Photo Inc. / Graytown