Just before Christmas, I hosted the Children's team that I work with for brunch. The menu consisted of a baked potato bar, yummy salads (fruit and green) and yummy gingerbread cupcakes for dessert. So many attending graciously offered to bring something to ease the burden on me, and for that I was truly grateful. Years ago, I would have declined and done it all on my own, only to be totally stressed out doing so. Chalk it up to maturity!! Accept all the help you can get.
My sweet friend said she would bring a green salad she said had become a favorite of hers (and had received rave reviews at other functions she had taken it to). Let me tell you, the reviews were spot on!! This salad is so easy, yet so delicious. My hubby is even claiming it to be his favorite salad EVER!!! And that is saying something coming from my meat and potatoes husband who normally declares salad rabbit food! LOL
The dressing MAKES the salad! Just sayin'.
Apple Cashew Salad
1 head red leaf lettuce, washed and torn
1 Granny Smith apple, thinly sliced
4 ounces Swiss cheese, grated
4 ounces cashews
Mix ingredients together and serve with poppy seed dressing below:
Poppy Seed Dressing (warning: you may never eat another dressing again)
1 tsp poppy seeds
1/2 tsp salt
1/2 tsp dry mustard
1 TBS lemon juice
1/2 C sugar
1/3 C apple cider vinegar
1 tsp minced onion
1 C vegetable oil (or canola oil)
Mix first 7 ingredients in a blender (we use our Vitamix). Slowly add oil and mix until well blended. Store in refrigerator and shake thoroughly before serving.
We store ours in a mason jar. You will have more than enough dressing for 4 good sized salad portions.
The thing I love most about this dressing is that it is creamy enough to "stick" to the lettuce, yet isn't too heavy.
If you are concerned about using nuts, due to allergies...you can eliminate the cashews. The salad will stay taste amazing. The cashews just give it a bit more texture.
I hope you will try it, and let me know your thoughts!
Linking up with the lovely ladies for Thoughts of Home on Thursday.