Autumn Tossed Salad Recipe
Today, I have a great Autumn Salad recipe that I found in a new Thanksgiving cookbook that I picked up called “Thanksgiving Cooking Made Easy” I love how this cookbook has all the classic Thanksgiving recipes along with some new creative holiday dishes as well.
The cookbook also came with 5 additional cookbooks that feature Thanksgiving Leftover Recipes, Appetizers, Desserts, Cranberry Recipes and more. I recommend grabbing this cookbook before this amazing deal is gone.
You can check out the cookbook here.
Autumn Tossed Salad
- 1/2 cup lemon juice
- 1/2 cup sugar
- 2 tsp finely chopped onion
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 2/3 cup vegetable oil
- 1 Tbs poppy seeds
- 1 bunch romaine, torn
- 1 cup (4 ounces) shredded Swiss cheese
- 1 cup unsalted cashews
- 1 medium apple, chopped
- 1 medium pear, chopped
- 1/4 cup dried cranberries
- Dressing:
In a blender, combine the lemon juice, sugar, onion, mustard, and salt.
While processing, gradually add oil in a steady stream.
Stir in poppy seeds.
Transfer to a small pitcher or bowl.
Cover and refrigerate for 1 hour or until chilled.
Salad:
In a large salad bowl, combine the romaine, cheese, cashews, apple, pear, and cranberries.
Drizzle with dressing and toss to coat.
Servings: 12
Get this recipe and MANY more great holiday recipes at www.cookbookholiday.com.