Tossed Salad with Apples and Cashews

  • Yield: 6-8 servings

"This recipe is from a missionary currently serving with her family in Africa. I make it often. It always sparks positive comments."


3/4cup sugar
1teaspoon dry mustard
1teaspoon salt
1/3cup cider vinegar
1teaspoon chopped onion
1/2cup water
1/2cup vegetable oil
1 1/2teaspoons poppy seeds
1small head lettuce
5ounces fresh baby spinach
2large Granny Smith apples, sliced very thin
1/2pound Swiss cheese, grated
1 (9 1/4-ounce) tin cashews (halves or pieces)


  1. Heat the sugar, mustard, salt, vinegar, and onion until the sugar is dissolved. Do not boil. Add the water, oil, and poppy seeds. Chill slightly.
  2. Toss together the lettuce, spinach, apples, cheese, and cashews. Serve with the dressing on the side.

Recipe by Elizabeth Mann, Swanton, Ohio