Tossed Salad with Apples and Cashews

  • Yield: servings


1 small head lettuce
5ounces fresh baby spinach (half a standard-size bag)
2 large Granny Smith apples, sliced very thin
1/2pound Swiss cheese, grated
1 9-ounce tin cashews (halves or pieces)
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


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

Tips from Our Test Kitchen: The dressing is good with up to 1/2 cup chopped onion.  Use red onion to make a colorful dressing to serve in a clear glass pitcher or cruet.

—Elizabeth Mann, Swanton, Ohio