Winter Fruit Salad with Lemon Poppyseed Dressing

Winter Fruit Salad with Lemon Poppyseed Dressing

505
Nora LaCroix 0

"Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays."

Ingredients 25 m {{adjustedServings}} servings 277 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
  2. In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.
Tips & Tricks
Pear and Blue Cheese Salad

A green salad gets dressed up with sliced pears, candied pecans, and blue cheese.

Roquefort Pear Salad

This creamy, tangy salad has a delicious crunch from the pecans.

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Reviews 505

  1. 707 Ratings

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LINDABTX
10/15/2007

I don't give out 5 star ratings as often as I used to but we really enjoyed this salad and it is a definite keeper. I made a few small changes: chopped green leaf lettuce instead of romaine, roasted pecans instead of cashews, at least twice as much apple and pear and about 2 TBS less sugar. I wanted to have everything ready about an hour before it was time to toss everything together so I tossed the sliced apples and pears with some of the dressing. Besides staying nice and white they absorbed some of the wonderful dressing flavor. We enjoyed the Swiss cheese, but I want to try this with blue cheese next time. I think the sweetness of the dressing and the saltiness of the blue cheese would be perfect. 12/2004 Update 9/2007: I finally made this using blue cheese and I love it! My husband and I both liked it much better than the swiss cheese and this is the only way I will make it from now on.

CMAIL
10/4/2006

This was very popular at our family dinner. The combination was different and tasty, but next time I will cut down on the sugar for the dressing. It was a little too sweet. *UPDATE* I have tried this recipe with swiss, cheddar, and parmesan...and I think it is best without any cheese at all. To save time, I will often use bottled lemon poppyseed dressing and prewashed organic greens. I also use what ever nuts I have on hand but I like slivered (not sliced) almonds the best. This salad is ALWAYS eaten all up at church potlucks.

smboughen
3/3/2011

This recipe is very yummy! I gave this a three star rating because I changed it a bit as follows: 1/4 cup sugar 1 tablespoon dijon 1/3 cup veg. oil Everything else I kept the same. I felt that there was way to much sugar, and oil. With fiddling with the amounts I found it can increase the actual taste over sweetness. Increasing the Dijon mustard, and decreasing the sugar brings out the lemon, and Dijon tangy-ness that creates a more subtle taste.