½ cup sugar
½ cup lemon juice
2 teaspoons diced onion
½ teaspoon salt
2 teaspoons BRIAN’S MUSTARD (Available at Myrtle Creek!)
⅔ cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-sized pieces
4 ounces shredded Swiss cheese
1 cup cashews
¼ to ½ cup dried cranberries
1 apple-peeled, cored, and diced
1 pear-peeled, cored, and diced
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.
In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear.
Pour dressing over salad just before serving, and toss to coat.