Holiday Lettuce Salad

Once again a recipe for Taste of Home's Healthy Cooking November 2008 issue. The salad sounded good to me although I have never liked or made a "green" salad with fruit. However I really liked the salad as did Don and the kids. All the flavors blended together well to make a great tasting dish.


10 cups torn romaine
2 medium red apples, cubed
2 medium pears, cubed
1 cup (4 ounces) shredded swiss cheese
1/2 cup dried cranberries
6 tablespoons lemon juice
3 tablespoons canola oil
3 tablespoons light corn syrup
1 1/2 teaspoons grated onion
1 1/2 teaspoons dijon mustard
1/2 teaspoon salt
1/2 cup chopped lightly salted cashews

In a salad bowl, combine the first five ingredients.

For the dressing, in a small bowl, whisk the lemon juice, oil, corn syrup, onion, mustard, and salt. Pour over romaine mixture; toss to coat. Sprinkle with cashews. Serve immediately.