Since I went to college only a few miles from home, I usually made my way to the farm for the hearty Sunday dinners that I had grown up with, and I often took friends who needed a break from cafeteria food. This salad quickly became a favorite, and was often requested–“Will your mom be making that salad?” with no further clarification necessary. It’s best if you dress the salad just before serving as it gets soggy within a few hours.
Cashew Lettuce Salad (or “That Salad”)
1 head lettuce (whatever mix you want, can include some spinach)
1 cup cashews
1 cup shredded Swiss cheese
1 cup croutons
½ cup vegetable oil
1/3 cup cider vinegar
½ cup sugar
Salt to taste
1 tsp yellow mustard
1 tsp grated onion
1 tsp poppy seeds
Shred the lettuce and top with cashews, Swiss cheese, and croutons. Mix the rest of the ingredients in a jar and shake until combined (this can be done ahead of time). Just before serving, give the dressing one last shake before pouring as much as you need onto the salad and tossing it all together.
Left: Bethany’s mom, Mary Bierma, mixing up her famous and delicious salad.