Swiss Cashew Tossed Salad
1/3 cup white vinegar
3/4 cup sugar
2 teaspoons prepared mustard
1 teaspoon grated onion ( or dehydrated onion flakes)
Dash of salt
1 cup vegetable oil (or Extra Virgin olive oil)
1 teaspoon poppy seeds
1 medium bunch of romaine, torn
1 cup salted cashew halves ( halves and pieces are less expensive)
4 ounces Swiss cheese, 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 the dressing. The dressing makes about 8 servings.
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