Ingredients
Dressing
- 1/2 cup granulated sugar
- 1/2 cup lemon juice
- 1/4 small yellow onion
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 2/3 cup vegetable oil
- 1 tablespoon poppy seeds
Salad
- 1 large head romaine lettuce, torn
- 1 large apple, diced
- 1 pear, diced
- 4 ounces shredded Swiss cheese
- 1 cup lightly salted cashews
- 1/4 cup dried cranberries
Instructions
- Prepare the dressing: In a small blender or food processor, combine the granulated sugar, lemon juice, 1/4 small yellow onion, Dijon mustard, and kosher salt. Process until the mixture is smooth and well blended. Slowly add the vegetable oil and poppy seeds, blending until the dressing is creamy and emulsified. Refrigerate until ready to serve.
- Assemble the salad: In a large salad bowl, add torn pieces of fresh romaine lettuce. Top the lettuce with the diced apple, diced pear, shredded Swiss cheese, lightly salted cashews, and dried cranberries, evenly distributing each ingredient.
- Toss and serve: When ready to eat, pour the chilled lemon poppy seed dressing over the salad. Gently toss to evenly coat all ingredients with the dressing. Serve immediately and enjoy the fresh, vibrant flavors.
Notes
- For best flavor, chill the dressing for at least 30 minutes before serving.
- You can substitute walnuts or pecans for cashews if desired.
- Use freshly squeezed lemon juice for the brightest flavor in the dressing.
- To make this salad vegan, omit the Swiss cheese or substitute with a plant-based cheese.
- This salad keeps best when the dressing is added just before serving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
