RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2405
| View Recipe |
|
|
| Recipe Name: |
Winter Fruit Salad with Lemon Poppyseed Dressing |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.35
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
I uses cashew normally, but I serve them on the side if someone with a nut allergy will be eating it. You can also substitute dry roasted peanuts.
|
|
Ingredients:
1 Medium apple, Fuji peeled, cored, diced
1 Medium pear, Bartlett peeled, cored, diced
|
Directions:
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.
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. |
|
|
|
| Nutrition per Serving: |
| Calories: |
347 |
Total Carbs: |
61.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
17.3 |
Fat: |
12.4 |
Protein: |
8.97 |
| Fiber: |
5.98 |
Sodium: |
72.12 |
|
|
|
