"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Autumn Tossed Salad Recipe

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This recipe for Autumn Tossed Salad, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shere Owens
Added: Friday, February 20, 2009


1/2 c. lemon juice
1/2 c. sugar
2 tsp. finely chopped onion
1 tsp. Dijon mustard
1/2 tsp. sale
2/3 c. vegetable oil
1 tbsp. poppy seeds
1 bunch romaine lettuce, torn
4 oz. shredded Swiss cheese
1 c. unsalted cashews
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries

In a blender, combine the lemon juice, sugar, onion, mustard and salt. Stir in poppy seeds. Transfer to a small 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.




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