Blue Cheese 'n' Fruit Tossed Salad

Photo: psfreeman

Recipe from a newspaper with a calorie reduction. Serve the dressing on the side so diners can add as much or as little as they wish. From Michel Larson: Chandler, Arizona. Serving Accompaniments: Italian Turkey and Noodles and Herb Cheese Bread. Recipe published in Light & Tasty April/May 2005.

Yield: 8 servings
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  • 1/4 cup(s) canola oil
  • 2 tablespoon(s) water
  • 2 tablespoon(s) plus 1-1/2 teaspoons cider vinegar
  • 1 tablespoon(s) sugar
  • 1 1/4 teaspoon(s) poppy seeds
  • 3/4 teaspoon(s) grated onion
  • 1/2 teaspoon(s) ground mustard
  • 1/4 teaspoon(s) salt
  • 4 cup(s) torn romaine
  • 2 medium tart apples, chopped
  • 1 11-ounce can(s) mandarin oranges, drained
  • 1/3 cup(s) pecan halves, toasted
  • 1/2 cup(s) crumbled blue cheese


  1. In blender, combine the first eight ingredients; cover and process until blended. In a large bowl, combine the romaine, apples, oranges and pecans. Add dressing and toss to coat; sprinkle with blue cheese.
December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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