autumn salad with lemon poppyseed dressing

I thought I’d share our favorite autumn/winter salad since I made it for a family dinner this past weekend.  I got this recipe from a church dinner in Texas. The dressing is what makes it – it is SO good. Printable version here.

Dressing:

1/2 cup white sugar
1/2 cup lemon juice
1 tsp onion powder
1 teaspoon dijon mustard
1/2 teaspoon salt
2/3 cup oil (whatever I have on hand: canola, vegetable, or olive)
1 tablespoon poppy seeds

In a blender or food processor, combine sugar, lemon juice, onion powder, 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.

Salad:

1 head lettuce, torn into bite-size pieces (I like red leaf, but romaine or whatever you want to use)
shredded Swiss cheese

1 cup cashews

seeds from 1 pomegranate (optional but adds great color)

1 diced apple (dip them in the dressing so they don’t go brown)

1 diced pear (dip them in the dressing so they don’t go brown)

sliced red onion (optional)

In a large serving bowl combine the lettuce, shredded Swiss cheese, cashews, pomegranate seeds, cubed apple and cubed pear.

Toss to mix then pour dressing over salad just before serving and toss to coat, or serve with dressing on the side.

  Printable version here.