Autumn Salad

Autumn Tossed Salad
10 servings
(from Taste of Home magazine)

• 1/2 cup lemon juice
• 1/2 cup sugar
• 2 teaspoons finely chopped onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 1 tablespoon 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
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• 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.  In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat. Enjoy!
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• Yummy!  Loved this!  I also like to add sunflower seeds, pumpkin seeds, and golden raisins!