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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Holiday Lettuce Salad Recipe

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This recipe for Holiday Lettuce Salad is from The Elliott Family Cookbook Project, 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:  
10 cups torn romaine
2 medium red apples, cubed
2 medium pears, cubed
1 cup (4 oz) shredded Swiss cheese
1/2 cup dried cranberries
6 tbsp lemon juice
3 tbsp canola oil
3 tbsp light corn syrup
1½ tsp grated onion
1½ Dijon mustard
½ tsp salt
½ cup chopped lightly salted cashews
Directions:
Directions:
In a salad bowl, combine the first five ingredients.

For dressing, in a small bowl, whisk lemon juice, oil, corn syrup, onion, mustard and salt. Pour over romaine mixture; toss to coat. Sprinkle with cashews.
Number Of Servings:
Number Of Servings:
14 servings (1 cup each)
Personal Notes:
Personal Notes:
From my dear friend, Barbara's recipe collection. Can easily be halved; can use chopped pecans instead of cashews.

 

 

 

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