1/2 cup white sugar
1/2 cup lemon juice
2 tsp diced onion
1 tsp Dijon-style prepared mustard
1/2 tsp salt
2/3 cup vegetable oil
1 Tb poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced
 

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

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple and pear. Pour dressing over salad just before serving, and toss to coat.

(This recipe makes a lot of dressing; you don't have to use it all. Keep extra on hand!)

Makes 12 servings.