Cashew Nut Salad

(Grand Rapids Junior League Cookbook)

1 head iceberg lettuce rinsed, patted dry and torn into pieces

1 cup cashew nuts

1 cup Swiss cheese, diced

Poppy Seed Dressing—mix well and toss over salad: 

1 cup salad oil

¾ cup sugar

1/3 cup vinegar

1 teaspoon prepared mustard (French’s yellow)

1 teaspoon grated onion

1 teaspoon poppy seeds