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I asked my Stepmother, Dianne Tiboni for this great recipe and she said she got it from Carol Adams 11/2003.


  • Dressing:
  • 1/2 cup sugar (I cut the sugar in half, so 1/4 cup)
  • 1/3 cup lemon juice
  • 2 teaspoons onion-red (or whatever is on hand)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 2/3 cup olive oil
  • Salad:
  • 8-12 oz Field greens (original calls for 1 large head of Romaine, or the packaged kind)
  • 4 ounces shredded cheese (Swiss or cheddar)
  • 1 cup broken cashews (or walnuts or whatever you prefer)
  • 1/4 cup dried cranberries
  • 1 apple, cubed
  • 1 pear, cubed
  • To make a meal out if it, I added chicken breast


  • In a blender, combine sugar, lemon juice, onion, mustard, and salt. Add oil slowly and continue processing until thick. CHILL THIS FOR SEVERAL HOURS OR OVERNIGHT BEFORE USING.
  • Mix the salad ingredients and add the dressing when ready to serve.

Categories: Dressing  Lettuce/Vegetable 

Author Credit: Carol Adams

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