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Detroit Salad (D, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Serves: 16

1 cup cashew nuts
1/2 lb. baby Swiss cheese, cut in 1/4" cubes
2 tart apples, sliced thin
8 oz. fresh mushrooms, sliced thin
1 head Romaine lettuce

1 cup salad oil
3/4 cup sugar
1/3 cup red wine vinegar
Dash salt
1 tablespoon prepared mustard
1 tablespoon grated onion
1-1/2 tablespoon poppy seeds

Combine all salad ingredients.

Dressing can be made ahead and poured over salad when served. Place all ingredients in blender and blend until well mixed. Do not refrigerate.

Poster's Notes:
People mentioned that the shredded cheese kind of got lost in the salad and I don't think anyone would miss it. In fact I plan to make it for Thanksgiving without the cheese. As I mentioned, it is a version I devised from the Detroit salad in my book for feeding a large crowd. If you make the Detroit salad, you want the cheese. They are chunks of Swiss and you can taste them.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A