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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Swiss Cashew Salad Recipe

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This recipe for Swiss Cashew Salad is from The Marleau Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. white vinegar
3/4 c. white sugar
2 tsp. mustard
1 tsp. grated onion
dash salt
1 c. oil
1 tsp. poppy seed
1 bunch Romaine lettuce
1 c. salted or plain cashews-halves or pieces
4 oz. Swiss cheese cut in strips
Directions:
Directions:
In blender mix vinegar, sugar, mustard, onion, and salt. Blend well. Gradually add oil till emulsified. Stir in poppy seed. This will keep in fridge for about 2 weeks. Pour over lettuce, cashews and cheese just before serving.
Personal Notes:
Personal Notes:
Delicious, but do not mix too soon or salad will be soggy.

 

 

 

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