Back to Blue Cheese 'n' Fruit Tossed Salad

Print Options


Card Sizes

Blue Cheese 'n' Fruit Tossed Salad Recipe

Blue Cheese 'n' Fruit Tossed Salad Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings


  • 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


  • 1. 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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

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.

Reviews for Blue Cheese 'n' Fruit Tossed Salad

Sort By :

Average Rating
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."

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