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Submitted by Kent & Lori McKay - 2003 1st Annual 1st Place NPGA Pulse Cook-off Winner
1 cup Swiss cheese, grated fine
1 cup Chickpeas
1 cup Cashews
1 Apple – bite size pieces
¼ cup Craisins
1 Pear – bite size pieces
¼ cup shredded carrots
1 large Romaine Lettuce
Dressing
½ cup sugar
½ tsp salt
1/3 cup lemon juice
2/3 cup canola oil
1 tsp Dijon mustard
1 Tbsp Poppy seed
Toss first 8 ingredients together.
Mix dressing ingredients together, pour over salad, gently stir to coat.
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