Romaine Cashew Cranberry Salad
 
Prep time
Total time
 
This mild, fun salad with crispy, flavorful, sweet and tangy ingredients makes a beautiful addition to your table, and a joy to serve.
Author:
Serves: 6
Ingredients
  • 1 - 1½ heads romaine lettuce
  • ½ Lb raw, unsalted cashews
  • 5 oz dried cranberries
  • 4 - 6 oz Monterey Jack or Swiss cheese, shredded
  • 1 - 1½ green apple
  • 2 tsp lemon juice
  • Poppy seed dressing or raspberry vinaigrette
Instructions
  1. Spread cashews in a baking pan, and toast in oven at 250° for 30-40 minutes, stirring every 10 -15 minutes until they are medium golden brown. Set aside to cool.
  2. Thoroughly rinse the romaine lettuce.
  3. Thinly cut or tear lettuce into thin strips, then run through a salad spinner to dry.
  4. Cut the apples into thin strips or small cubes, put in a bowl, and sprinkle lemon juice over the pieces, mixing well with a spoon to coat.
  5. Layer salad, then cashews, cranberries, cheese, and apple pieces in 3 separate layers in a serving bowl, tossing each layer very lightly and gently to mix, careful to prevent the heavier pieces from falling to the bottom of the bowl.
  6. Serve with poppy seed dressing or raspberry vinaigrette on the side.
Notes
If you use a half recipe, it is sufficient to layer all of the lettuce in the bowl first, then all the rest of the ingredients on top, then toss gently.
Recipe by The Country Basket at https://thecountrybasket.com/romaine-cashew-cranberry-salad-recipe/