Winter Fruit Salad with Lemon Poppyseed Dressing

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup white sugar
• 1/2 cup lemon juice
• 2 teaspoons diced onion
• 1 teaspoon Dijon-style prepared mustard
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 1 tablespoon poppy seeds
• 1 head romaine lettuce, torn into bite-size pieces
• 4 ounces shredded Swiss cheese
• 1 cup cashews
• 1/4 cup dried cranberries
• 1 apple - peeled, cored and diced
• 1 pears - peeled, cored and diced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a jar or bowl, whisk the white sugar, lemon juice, diced onion, Dijon-style mustard and salt until the sugar dissolves.

2. Slowly whisk in the vegetable oil, then stir in the poppy seeds. Refrigerate the dressing while you prepare the salad.

3. Toast the cashews in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until lightly golden. Cool completely.

4. Place the torn romaine in a large salad bowl. Add the diced apple and diced pear and toss gently.

5. Add the shredded Swiss cheese, dried cranberries and toasted cashews to the bowl.

6. Pour about half the dressing over the salad and toss well. Add more dressing to taste and serve the rest on the side.

7. Divide among 12 bowls of about 1 cup each and serve right away so the lettuce stays crisp.