After you take a few bites of this combination, you’ll think you’ve been transported to the most elegant multi-fork restaurant on the planet. This truly was one of the best salads I’ve sampled in a long, long time. That’s why we immediately assigned the recipe to accompany the holiday bird—one menu item that I can say without a doubt will be found on our Thanksgiving dining table.
Thinly sliced apples and pears are tossed with dried cranberries and romaine (I subbed with spinach for the greens). A smattering of cashews (what recipe can go wrong if it has cashews in it?) and shredded Swiss cheese are added. The Lemon-Poppy Seed Dressing is divine and makes enough to be stored and be poured over additional salads.
The instructions, furnished by myrecipes.com and listed as springing from a March 2007 Southern Living issue, state that some grilled chicken could be added to transform this salad into a main course.
Thanksgiving, we’re marching toward ya! Only 20 more cooking days left until that dinner of dinners! Gotta get busy.
Apple-Pear Salad with Lemon-Poppy Seed Dressing
1 (16-ounce) package romaine lettuce, thoroughly washed (I used spinach pieces)
1 (6-ounce) block Swiss cheese, shaved
1 cup roasted, salted cashews (I used unsalted)
1/2 cup sweetened dried cranberries
1 large apple, thinly sliced
1 large pear, thinly sliced
In a salad bowl toss together all ingredients. Serve with Lemon-Poppy Seed Dressing (recipe follows). Makes 6 to 8 servings.
Lemon-Poppy Seed Dressing:
2/3 cup light olive oil
1/2 cup sugar (or sugar substitute)
1/3 cup fresh lemon juice
1 1/2 tablespoons poppy seeds
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
1/2 teaspoon salt (or salt substitute)
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. Store in an airtight container in refrigerator for up to 1 week; serve at room temperature. Makes 1 1/4 cups.