Thursday, October 7, 2010

Fall Salad with Lemon Poppyseed Dressing.

photo credit: google images

Fall Salad from Randi:

1 head romaine lettuce
4 ounces shredded Swiss cheese
1 cup candied walnuts
1/4 cup dried cranberries
1 apple-peeled, cored and diced
1 pear-peeled, cored and diced

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, walnuts, dried cranberries, apple and pear. Pour dressing over salad just before serving. Toss to coat, or serve dressing on the side.

Lemon Poppyseed Dressing:

1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 Tablespoon poppy seeds

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.

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