Fall Chopped Salad

This fall chopped salad is filled with in season produce and topped with the most delicious, lemon poppy seed salad dressing. The flavors combined in this salad are one to remember!

I make this salad a few times every fall season. The apples and pears are at their best. Plus, it always reminds me of my Wyoming family. My mom would always make this for Thanksgiving. It pairs great with the turkey, ham and rolls. The lightness of this salad is a great option to have for the holidays, so you have not all heavy food options.

The salad dressing recipe makes quite a bit more than what you need for this salad so you can cut the recipe in half. I like to use the extra for my other salads that I eat during the week. It keeps well in refrigerator.

Ingredients

• Romaine Lettuce
• Cashews
• Craisins
• Gala Apple
• Pear
• Swiss Cheese
• Sugar
• Lemon Juice
• Onion
• Dijon Mustard
• Salt Vegetable Oil
• Poppy Seeds

Instructions

• Make the salad dressing first. In a mason jar add the sugar.

• Juice a lemon to get 1/3 cup. Add this to the jar.

• Finely mince a yellow onion to get 2 tsp worth. Add this to the jar.

• Add the Dijon mustard, salt, vegetable oil and poppy seeds. Shake until well combined. Put in the fridge until ready to serve.

• To make the salad, get 2 heads of romaine lettuce. Rough chop the lettuce and then wash and dry it thoroughly. Then put in a large bowl.

• Add the cashews and craisins to the salad.

• Wash and dry one gala apple. Remove and discard the core and then chop it into 1/4-inch pieces. Add it to the bowl.

• Wash and dry one pear. Remove and discard the core and then chop it into 1/4-inch pieces. Add it to the bowl.

• Shred 3/4 cup of Swiss cheese. Add it to the salad.

• Toss all the ingredients together with tongs.
• When ready to serve, shake the dressing well and pour it over the top of the salad and use tongs to mix it.