Fruity salad with Gruyere and cashews

    Fruity salad with Gruyere and cashews

    (584)
    2saves
    15min


    540 people made this

    About this recipe: This is a wonderful salad that can be served as a starter or as a side dish. Romaine lettuce is tossed with dried cranberries, apple and pears in a homemade poppy seed dressing.

    Ingredients
    Serves: 12 

    • 100g caster sugar
    • 125ml lemon juice
    • 2 teaspoons diced onion
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon salt
    • 150ml vegetable oil
    • 1 tablespoon poppy seeds
    • 1 head romaine lettuce, torn into bite-size pieces
    • 115g grated Gruyere cheese
    • 110g cashews
    • 4 tablespoons dried cranberries
    • 1 apple, peeled, cored and diced
    • 1 pear, peeled, cored and diced

    Method
    Prep:15min  ›  Ready in:15min 

    1. In a liquidiser or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
    2. In a large serving bowl combine the romaine lettuce, grated cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.
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    Reviews & ratings
    Average global rating:
    (584)

    Reviews in English (584)

    0

    My family love this recipe - it's yummy.  -  17 Jan 2014

    by
    327

    Another tip: if you want to cut the apple and pear ahead of time, just toss it w/ a little of the dressing to prevent browning. Keep it in a separate container and add at the last minute.  -  26 Jan 2005  (Review from Allrecipes US | Canada)

    by
    222

    Made it for my office holiday party. It was a hit! Got lots of raves and a few people asked for the recipe. My modifications: (a) I doubled the recipe but instead of using 2 heads of romaine lettuce I used one head of romaine and 1 bag of spinach. (b)Omitted the Swiss cheese. (c) Instead of cashews I added toasted pecans (toasted myself). Nuts such as pecans and walnuts seem to match the fruit and season better. (d) I added some dried cherries along with the dried cranberries. (d)Despite having doubled the salad I only needed half as much dressing because the dressing was on the side. Having the dressing on the side worked great. I used less, the salad didn't get soggy and the leftovers kept better. The leftovers were actually minimal. I made a huge bowl. Since the original recipes makes 12 - 1 cup servings, I made roughly 24 cups. At the end of the evening the rest fit tightly in a 3-cup Ziplock plastic storage container.  -  12 Dec 2003  (Review from Allrecipes US | Canada)

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