Blue Cheese & Fruit Tossed Salad
blue cheese 'n' fruit tossed salad: 
 
i found this recipe in the newspaper but reduced the calories. i 
serve the dressing on the side so family members can add as much or 
as little as they wish. michel l. of chandler, arizona 
 
prep/total time: 20 min. 
 
1/4 cup  canola oil
2 Tbsp  water
2 Tbsp  plus 1-1/2 teaspoons cider vinegar
  sugar substitute equivalent to 1 tablespoon sugar
1-1/4 tsp  poppy seeds
3/4 tsp  grated onion
1/2 tsp  ground mustard
1/4 tsp  salt
4 cup  torn romaine
2 medium  unpeeled granny smith apples, chopped
1 can  (11 ounces) mandarin oranges, drained
1/3 cup  pecan halves, toasted
1/2 cup  crumbled blue cheese
 
in blender or food processor, 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. yield: 8 servings. 
 
nutritional analysis: 3/4 cup equals 170 calories, 13 g fat (2 g 
saturated fat), 6 mg cholesterol, 194 mg sodium, 11 g carbohydrate, 2 
g fiber, 3 g protein. diabetic exchanges: 2 fat, 1/2 starch, 1/2 
fruit. 
 
editor's note: this recipe was tested with splenda no calorie 
sweetener. 
 
source: taste of home's light & tasty 
 
 
-- 
(ID: 2991) Mirror: rec.food.recipes: Tue, Apr 5, 2005


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