10 cups torn romaine
2 medium red apples, cubed
2 medium pears, cubed
1 cup 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 dressing, in a small bowl, whisk lemon juice, oil, corn syrup, onion, mustard and salt. Pour over romaine mixture; toss to coat. Sprinkle with cashews.