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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Autumn Tossed Salad Recipe

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This recipe for Autumn Tossed Salad is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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