Apple Salad with Lemon Poppy Seed Dressing

This is a wonderful salad to serve in the fall when the apples are ready.  It is so light and refreshing!  Of course, you could serve this any time of the year.

• 1/2 cup sugar
• 1/2 cup lemon juice
• 2 teaspoons diced onion
• 1 teaspoon Dijon-style prepared mustard
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 1 tablespoon poppy seeds
• 3 heads romaine hearts, torn into bite-size pieces
• 4 oz. shredded Swiss cheese
• 1 cup cashews
• 1/4 cup dried cranberries
• 2  apples, peeled, cored and diced

In blender or food processor, combine sugar, lemon juice, onion, mustard and salt.  Process until well blended.  With machine still running, add oil in a slow, steady stream until mixture is thick and smooth.  Add poppy seeds, and process just a few seconds more to mix.

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, and apples.  Pour dressing over salad just before serving, and toss to coat.  (I didn’t use all the dressing.  But it depends on how much you like.  I like light dressing on mine.)

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