Friday, April 6

Apple-Pear Salad with Lemon-Poppy Seed Dressing

The best salad I have ever eaten was at a little out of the way restaurant in Versailles, outside of Paris. There wasn't much to it, in fact it looked ridiculously simple to make. It was green and gorgeous and well composed. Now I know that sounds like an odd way to describe a simple salad, but to be sure I was in need of green. Mr.P and I had been traveling in France for a few weeks and at this point in our trip I was KA-raving SALAD! I was filled to the gill with rich French food and sauces and I needed something green and preferably raw. I was on the hunt for fresh veggies or a small salad in the least. Crisp, crunchy romaine filled with all of that 'good for you' moisture locked inside each bite. It was a little bit of green Heaven!

There are not enough words in my vocabulary to describe to you my love of salad. I truly could eat a heaping bowl of salad daily and never tire. I keep a running list of my favorites....this apple, pear and romaine version is one of my top ten all-time faves. Hope it becomes a favorite for you as well.  ENJOY the crunch!

This salad has the perfect blend of fruit with the apples, pears, and dried cherries. The salty cashews also balance out the sweetness. If desired, an equal amount of Maytag Blue Cheese may be substituted for the Swiss. Top with grilled chicken and you've quickly turned this salad into a meal.



  • 1 (16-oz.) package romaine lettuce, thoroughly washed
  • 1 (6-oz.) block Swiss cheese, shaved
  • 1 cup roasted, salted cashews
  • 1/2 cup dried cherries
  • 1 large Jazz apple, thinly sliced
  • 1 large Bartlett pear, thinly sliced
  • Lemon-Poppy Seed Dressing


 Toss together first 6 ingredients in a large bowl; serve with Lemon-Poppy Seed Dressing.

Lemon-Poppy Seed Dressing:


  • 2/3 cup light olive oil
  • 1/2 cup sugar
  • 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


 Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.

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