Blue Cheese 'n' Fruit Tossed Salad Recipe

4.5 2 2
Blue Cheese 'n' Fruit Tossed Salad Recipe
Blue Cheese 'n' Fruit Tossed Salad Recipe photo by Taste of Home
Publisher Photo

Blue Cheese 'n' Fruit Tossed Salad Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
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 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.
Originally published as Blue Cheese 'n' Fruit Tossed Salad in Light & Tasty April/May 2005, p37

Nutritional Facts

3/4 cup: 170 calories, 13g fat (2g saturated fat), 6mg cholesterol, 194mg sodium, 11g carbohydrate (9g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1/2 starch, 1/2 fruit.

  • 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
  1. 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.
Originally published as Blue Cheese 'n' Fruit Tossed Salad in Light & Tasty April/May 2005, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlue Cheese 'n' Fruit Tossed Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
snackcake User ID: 4580851 147760
Reviewed Jan. 9, 2012

"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."

MY REVIEW
grannygourmet User ID: 3148826 206157
Reviewed Jan. 15, 2011

"Nice, crispy refreshing salad. The dressing is a little runny, however, I think I would omit the water if I make it again."

Loading Image