*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I don't give out 5 star ratings as often as I used to but we really enjoyed this salad and it is a definite keeper. I made a few small changes: chopped green leaf lettuce instead of romaine, roasted pecans instead of cashews, at least twice as much apple and pear and about 2 TBS less sugar. I wanted to have everything ready about an hour before it was time to toss everything together so I tossed the sliced apples and pears with some of the dressing. Besides staying nice and white they absorbed some of the wonderful dressing flavor. We enjoyed the Swiss cheese, but I want to try this with blue cheese next time. I think the sweetness of the dressing and the saltiness of the blue cheese would be perfect. 12/2004
Update 9/2007: I finally made this using blue cheese and I love it! My husband and I both liked it much better than the swiss cheese and this is the only way I will make it from now on.
This was very popular at our family dinner. The combination was different and tasty, but next time I will cut down on the sugar for the dressing. It was a little too sweet.
*UPDATE* I have tried this recipe with swiss, cheddar, and parmesan...and I think it is best without any cheese at all. To save time, I will often use bottled lemon poppyseed dressing and prewashed organic greens. I also use what ever nuts I have on hand but I like slivered (not sliced) almonds the best. This salad is ALWAYS eaten all up at church potlucks.
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.
This recipe is very yummy!
I gave this a three star rating because I changed it a bit as follows:
1/4 cup sugar
1 tablespoon dijon
1/3 cup veg. oil
Everything else I kept the same. I felt that there was way to much sugar, and oil. With fiddling with the amounts I found it can increase the actual taste over sweetness.
Increasing the Dijon mustard, and decreasing the sugar brings out the lemon, and Dijon tangy-ness that creates a more subtle taste.
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.
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.
I made this recipe last year for Thanksgiving. It was my husband's and my first Thanksgiving after our wedding and his parents as well as my whole family were coming over to our new home. This salad impressed their socks off!! I made a great impression. Since then I have been asked to make it for every family occasion including Christmas four birthdays Easter Memorial day 4th of July and Labor day. It is a wonderfully easy yet elegant salad. (Especially to impress your in-laws!)
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.
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