I got this recipe from Ruth Clark after she brought it to a luncheon at the library. Everyone liked this salad so well that we always asked her to bring it to library luncheons and pot-lucks. It has wonderful flavor combinations!
1 package romaine lettuce
1 cup shredded swiss cheese
1 cup cashew pieces
1/4 cup dried cranberries
1 pear, cored and cubed
1 apple, cored and cubed
Mix above ingredients together, then add the following dressing just before serving:
2/3 cup vegetable oil
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons dried onion flakes
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 teaspoon poppy seed (optional)
Mix or shake well; chill until serving time.
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