 | | Directions |
- Whisk all the dressing ingredients, except the oil, together in a small bowl until thoroughly mixed; gradually whisk in the oil and set dressing aside.
- Tear romaine lettuce into bite size pieces and combine with the cheese, nuts, and blueberries.
- Just before serving, toss with the dressing. Add dressing gradually until the salad is coated to your liking. You may not want to use all of the dressing.
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Prep Time: 20 minutes
Container: Large bowl for tossing the salad
Servings: 8
|  | | Ingredients | | - | | DRESSING: |
| - | | 1/3 cup white vinegar |
| - | | 1/4 cup sugar |
| - | | 1 tablespoon chopped red onion |
| - | | 2 teaspoons poppy seeds |
| - | | 1 teaspoon ground mustard |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | dash Worcestershire sauce |
| - | | 1 cup canola oil |
| - | | SALAD: |
| - | | 2 full hearts of Romaine |
| - | | 1 cup Swiss cheese |
| - | | 2/3 cup slivered almonds or 3/4 cup of cashews |
| - | | 1 cup blueberries |
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