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Blue Cheese 'n' Fruit Tossed Salad Recipe

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I found this recipe in the newspaper but reduced the calories. I serve the dressing on the side so family members can add as much or as little as they wish. —Michel Larson of Chandler, Arizona

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Blue Cheese 'n' Fruit Tossed Salad Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

1/4 cup canola oil
2 tablespoons water
2 tablespoons plus 1-1/2 teaspoons cider vinegar
Sugar substitute equivalent to 1 tablespoon sugar
1-1/4 teaspoons poppy seeds
3/4 teaspoon grated onion
1/2 teaspoon ground mustard
1/4 teaspoon salt
4 cups torn romaine
2 medium tart apples, chopped
1 can (11 ounces) mandarin oranges, drained
1/3 cup pecan halves, toasted
1/2 cup crumbled blue cheese

Directions

In blender, combine the first eight ingredients; cover and process until blended. In a large bowl, combine the romaine, apples, oranges and pecans. Add dressing and toss to coat; sprinkle with blue cheese. Yield: 8 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: 3/4 cup equals 170 calories, 13 g fat (2 g saturated fat), 6 mg cholesterol, 194 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1/2 starch, 1/2 fruit.

Originally published as Blue Cheese 'n' Fruit Tossed Salad in Light & Tasty April/May 2005, p37

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Reviews for Blue Cheese 'n' Fruit Tossed Salad (2)

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Blue Cheese 'n' Fruit Tossed Salad

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Reviewed on Jan. 09, 2012 by snackcake

this recipe is the bomb,made for my husband and he really doesn't like nuts in his food but he loved it,having our family over for a sunday dinner and i will be making this again for them.I used Paul Newmans Poppy seed dressing and if was perfect with it.thanks for sharing.