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All Seasons Tossed Salad Recipe

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This recipe for All Seasons Tossed Salad is from Breaking Bread Together (2nd Edition), 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 CUP LEMON JUICE
1/2 CUP SUGAR
2 TSP (VERY FINELY CHOPPED) ONION
1 TSP DIJON MUSTARD
1/2 TSP SALT
2/3 CUP VEGETABLE OIL (I PREFER SAFFRON)
1 TAB POPPY SEEDS
1-2 PREPACKAGED BAGS ROMAIN
(I BUY PACKAGE WITH 3 HEADS & DO MY OWN BREAKING)
1 CUP SHREDDED SWISS CHEESE - HARD TO FIND SO I BUY BLOCK AND SHRED MY OWN
1 CUP OF PECANS - PUT ON BAKING SHEET AND BAKE FOR FEW MINUTES - DO NOT OVERCOOK/BURN
2 APPLES - CHOPPED (I USE ONE GRANNY SMITH, ONE GALA OR SOMETHING RED)
2 PEARS - CHOPPED ( I USE ONE BROWN AND ONE GREEN)
1 PACKAGE OF DRIED CRANBERRIES
Directions:
Directions:
IN BLENDER, COMBINE LEMON JUICE, SUGAR, ONION, MUSTARD AND SALT. WHILE BLENDING GRADUALLY ADD OIL AND WHIP.
ADD POPPY SEEDS. PUT IN CONTAINER AND REFRIGERATE.
IN LARGE BOWL COMBINE ROMAIN, CHEESE, PECANS, FRUIT, AND CRANBERRIES. DRIZZLE DRESSING OVER SALAD AND MIX.
I FIND THAT THIS IS A SALAD THAT NEEDS DRESSING TO BE PUT ON JUST BEFORE SERVING TO PREVENT WILTING.
Number Of Servings:
Number Of Servings:
10/20
Personal Notes:
Personal Notes:
THIS IS A DOUBLE RECIPE. I'VE YET TO HAVE ANY LEFT OVER!!

 

 

 

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