Autumn Tossed Salad Recipe

Name: Autumn Tossed Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup lemon juice; 1/2 cup sugar; 2 teaspoons finely chopped onions; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 2/3 cup vegetable oil; 1 tablespoon poppy seed; 1 bunch romaine lettuce, torn; 1 cup shredded swiss cheese; 1 cup unsalted cashews; 1 medium apple, chopped; 1 medium pear, chopped; 1/4 cup dried cranberries

Servings: persons

1/2 cup lemon juice
1/2 cup sugar
2 teaspoons finely chopped onions
1 teaspoon Dijon mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seed
1 bunch romaine lettuce, torn
1 cup shredded swiss cheese
1 cup unsalted cashews
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries

1
In a blender, combine the lemon juice, sugar, onion, mustard and salt.
2
While processing; gradually add oil in a steady stream.
3
Stir in poppy seeds.
4
Transfer to a small pitcher or bowl.
5
Cover and refrigerate for 1 hour or until chilled.
6
In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries.
7
Drizzle with dressing and toss to coat.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup lemon juice, 1/2 cup sugar, 2 teaspoons finely chopped onions, 1 teaspoon Dijon mustard, and more.

Yes, Autumn Tossed Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Autumn Tossed Salad

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