"Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays. Originally submitted to ThanksgivingRecipe.com." — Nora LaCroix
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Dijon-style prepared mustard
romaine lettuce, torn into bite-size pieces
shredded Swiss cheese
apple - peeled, cored and diced
pears - peeled, cored and diced
Another tip: if you want to cut the apple and pear ahead of time, just toss it w/ a little of the dressing to prevent browning. Keep it in a separate container and add at the last minute.
It was okay. I may or not make again.
Made it for my office holiday party. It was a hit! Got lots of raves and a few people asked for the recipe. My modifications: (a) I doubled the recipe but instead of using 2 heads of romaine lettuce I used one head of romaine and 1 bag of spinach. (b)Omitted the Swiss cheese. (c) Instead of cashews I added toasted pecans (toasted myself). Nuts such as pecans and walnuts seem to match the fruit and season better. (d) I added some dried cherries along with the dried cranberries. (d)Despite having doubled the salad I only needed half as much dressing because the dressing was on the side.
Having the dressing on the side worked great. I used less, the salad didn't get soggy and the leftovers kept better. The leftovers were actually minimal. I made a huge bowl. Since the original recipes makes 12 - 1 cup servings, I made roughly 24 cups. At the end of the evening the rest fit tightly in a 3-cup Ziplock plastic storage container.
FANTASTIC! The lemon poppyseed dressing is absolutely delicious. Be sure to use freshly squeezed lemons and not the stuff out of the yellow plastic containers - - it does make a difference. I used butter lettuce instead of romaine, but otherwise I followed the recipe exactly. The pears, apples, cheese, and cashews combined perfectly with the lemon dressing. One word of caution - - this fed three hungry adults (two helpings for the men). So don't be fooled by the "serves 12". Your family and guests will go back for seconds, trust me!
I have been making this for Christmas the last couple of years and everyone loves it! I make the dressing the day before and wash the lettuce and leave it overnight in the spinner. I soak the apples in sprite so they won't brown. A nice compliment to a turkey and ham dinner. Very light and refreshing.
4 stars as is; 5 stars with changes. The dressing is wonderful. I don't think bland crunchy romaine is a good choice for white, peeled, crunchy fruit. I would go with spring greens, baby spinach, etc as a contrast to the fruit. I would also leave the fruit unpeeled to add color to the salad. I used pecans as that was what I had and thought they worked fine. A very, very good sald with another choice of greens.
Made this for Christmas dinner and loads of times since. Its been a big hit.
I use a red onion which turns the dressing pink - its very pretty and I usually server it on the side. Also I add all the ingredients into the processor together and I still get the same results (I didn't read the recipe right the first time !).
After the first time, I omit the chesse as I don't think it adds anything to the overall result.
As others have said there is way too much dressing for one salad but I always manage to use up the leftovers.
This salad is outstanding!! I chose to omit the cashews and replaced them
with slivered almonds instead. If I make this for lunch I include the swiss cheese
but if I'm making it to serve to company with a meal I omit the cheese. This
recipe is a keeper and people I've made it for absolutely went wild over it!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Winter Fruit Salad with Lemon Poppyseed Dressing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 185
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