"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 & Cranberry Lettuce Salad Recipe

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This recipe for Cashew & Cranberry Lettuce Salad, by , is from Cookin' Up an Anniversary Celebration, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alicia Levitt
Added: Tuesday, October 13, 2009


3 heads Romaine lettuce, chopped or torn
1/2 cup dried cranberries
1/2 cup cashew pieces
3/4 cup shredded Swiss cheese
1/3 cup sliced green onion tops

1/2 cup salad oil
1/3 cup sugar
1 T dijon mustard
1/2 t. salt
1/4 cup lemon juice

Whisk dressing ingredients together, adding more sugar or lemon juice to taste. Toss salad ingredients together with dressing just before serving.




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