"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cashew-Pear Tossed Salad Recipe

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This recipe for Cashew-Pear Tossed Salad, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evie Berge
Added: Thursday, May 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch romaine, torn
1 c. (4 oz.) shredded Swiss cheese
1 c. salted cashews
1 medium pear, thinly sliced
1/2 c. dried cranberries
Poppy Seed Vinaigrette
2/3 c. olive oil
1/2 c. sugar
1/3 c. lemon juice
2-3 tsp. poppy seeds
2 tsp. finely chopped red onion
1 tsp. prepared mustard
1/2 tsp. salt

Directions:
Directions:
In a large salad bowl, combine the romaine, Swiss cheese, cashews, pear and cranberries. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.

 

 

 

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