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Blue Cheese 'n' Fruit Tossed Salad Recipe

Photo by: Taste of Home

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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8 Servings
Prep/Total Time: 20 min.

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 unpeeled Granny Smith apples, chopped
1 can (11 ounces) mandarin oranges, drained
1/3 cup pecan halves, toasted
1/2 cup crumbled blue cheese

Directions

In blender or food processor, 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.

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.

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

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