"Hunger is the best sauce in the world."--Cervantes

Apple Cashew Salad with Poppyseed Vinaigrette Recipe

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This recipe for Apple Cashew Salad with Poppyseed Vinaigrette, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Cody
Added: Tuesday, October 27, 2009


1 bag baby spinach
1 bag hearts of romaine lettuce
2 cups shredded Swiss cheese
8 oz cashews
2-3 large apples chopped (mix granny smith & red)
1/3 cup white wine vinegar
1 cup vegetable oil
3/4 cup sugar or equivalent sugar substitute
1 1/2 tablespoon poppy seeds
1 1/2 tablespoon minced onion
1 teaspoon dry mustard

Make dressing ahead and refrigerate for at least 1-2 hours. Toss salad ingredients together in large bowl. Add poppyseed vinaigrette dressing as desired. This recipe makes a large quantity of salad - good for a party - reduce as needed.




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