1/3 c. white vinegar
3/4 c. sugar
2 t. prepared mustard
1 t. grated onion
dash of salt
1 c. vegetable oil
1 t. poppy seeds
1 medium bunch romaine lettuce, torn
1 c. salted cashew halves
4 oz. swiss cheese, julienned
In a blender, combine 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 salad bowl, combine romaine, cashews and Swiss cheese; serve with dressing. Serves 8 to 10.
Julie Grulke, Cheboygan
