Tossed Salad with Apples & Cashews

"This recipe is from a missionary currently serving with her family in Africa. I make it often. It always sparks positive comments."

Recipe

Dressing:

• 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 and 1/2 teaspoons poppy seeds

Salad:

• 1 small head of lettuce
• 5 ounces fresh baby spinach
• 2 large Granny Smith apples, sliced very thin
• 1/2 pound Swiss cheese, grated
• 1 9.25-ounce tin cashews halves or pieces

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

Tips From Our Test Kitchen: Consider adding up to 1/2 cup chopped red onion to the dressing.

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