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1 cup cashew nuts
Dressing:
Combine all salad ingredients.
Dressing can be made ahead and poured over salad when served. Place all ingredients in blender and blend until well mixed. Do not refrigerate.
Poster's Notes:
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
1/2 lb. baby Swiss cheese, cut in 1/4" cubes
2 tart apples, sliced thin
8 oz. fresh mushrooms, sliced thin
1 head Romaine lettuce
1 cup salad oil
3/4 cup sugar
1/3 cup red wine vinegar
Dash salt
1 tablespoon prepared mustard
1 tablespoon grated onion
1-1/2 tablespoon poppy seeds
People mentioned that the shredded cheese kind of got lost in the salad and I don't think anyone would miss it. In fact I plan to make it for Thanksgiving without the cheese. As I mentioned, it is a version I devised from the Detroit salad in my book for feeding a large crowd. If you make the Detroit salad, you want the cheese. They are chunks of Swiss and you can taste them.