Swiss Cashew Tossed Salad
 
1/3 cup  white vinegar
3/4 cup  sugar
2 tsp  prepared mustard
1 tsp  grated onion
dash  salt
1 cup  vegetable oil
1 tsp  poppy seeds
1 medium  brunch romaine, torn
1 cup  salted cashew halves
4 oz.  swiss cheese, diced (or julienned)
 
in a blender, combine the vinegar, sugar, mustard, onion, and salt; cover 
and 
process until well 
blended. while processing, gradually add oil in a steady stream. stir in 
poppy 
seeds. in a salad 
bowl, combine the romaine, cashews, and swiss cheese; serve with dressing. 
yield: 8-10 servings 
 
cayman designs 
http://www.caymandesigns.com 
recipes, travel, lighthouses and much more 
 
-- 
(ID: 11364) Mirror: rec.food.recipes: Wed, Aug 6, 2003


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