Swiss Cashew Tossed Salad - cooking recipe

Ingredients

1/3 c. white vinegar
3/4 c. sugar
2 tsp. prepared mustard
1 tsp. onion, grated
dash of salt
1 c. vegetable oil
1 tsp. poppy seeds
1 medium bunch romaine, torn
1 c. cashew halves, salted
4 oz. Swiss cheese, julienned

Preparation

In a blender, combine the vinegar, sugar, mustard, onion and salt. Cover and process until well blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. In a salad bowl, combine the romaine, cashews and Swiss cheese. Serve with dressing. Yield: 8 to 10 servings.