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Blue Cheese ‘n’ Fruit Tossed Salad

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.
  • Makes
    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 tart apples, chopped
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/3 cup pecan halves, toasted
  • 1/2 cup crumbled blue cheese


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

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  • ms11145
    Apr 13, 2019

    I thought my family would love this recipe; they didn't, but I certainly DID! I did add some sunflower seeds to the mix and since I do not like blue cheese, I subbed the cheese. I will make this some time for a church potluck.

  • snackcake
    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.

  • grannygourmet
    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.