Recipe: Winter Salad with Lemon Poppyseed Dressing

WINTER SALAD WITH LEMON POPPYSEED DRESSING

FOR THE DRESSING:
1/2 cup lemon juice
1 tablespoon finely diced onion
2 teaspoons Dijon-style prepared mustard
1/2 teaspoon salt
4 tablespoons canola oil
6 tablespoons light corn syrup
1 tablespoon poppy seeds
FOR THE SALAD:
2 heads romaine lettuce, torn into bite-size pieces (about 12 cups)
4 ounces (1 cup) shredded reduced-fat Swiss cheese or Jarlsberg Lite
1 cup dry roasted cashews
1/3 cup dried cranberries
2 apples, cored and diced
2 pears, cored and sliced

In a blender or small food processor, combine lemon juice, onion, Dijon mustard and salt. Process until well blended. With machine still running, add canola oil and corn syrup in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apples and pears. Pour dressing over salad just before serving, and toss to coat.

Makes 12 servings
Source: Elaine Magee in the Honolulu Adveriser, November 2003