With its unique medley of fruits and festive look, this tossed salad is a holiday tradition at our house. Our three grown daughters have come to expect it. One forkful reminds us of all the things we can be thankful for. —Jauneen Hosking, Waterford, Wisconsin
Ingredients
- 1/3 cup red wine vinegar
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 2 tablespoons finely chopped onion
- 1/2 teaspoon salt
- 2/3 cup canola oil
- 2 to 3 teaspoons poppy seeds
- 10 cups torn romaine
- 1 medium pear, chopped
- 1 medium apple, chopped
- 1 cup shredded Swiss cheese
- 1/2 to 1 cup chopped cashews
- 1/4 cup dried cranberries
Directions
- For dressing, place first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Add poppy seeds; pulse just until combined.
- To serve, place remaining ingredients in a large bowl. Toss with dressing.
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