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."


3/4 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup cider vinegar
1 teaspoon chopped onion
1/2 cup water
1/2 cup vegetable oil
1 1/2 teaspoons poppy seeds
1 small head lettuce
5 ounces fresh baby spinach
2 large Granny Smith apples, sliced very thin
1/2 pound 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



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