A delicious, colourful salad that's perfect for a winter dinner party, Sunday lunch or Christmas dinner.
I don't give out 5 star ratings as often as I used to but we really enjoyed this salad and it is a definite keeper. I made a few small changes: chopped green leaf lettuce instead of romaine, roasted pecans instead of cashews, at least twice as much apple and pear and about 2 TBS less sugar. I wanted to have everything ready about an hour before it was time to toss everything together so I tossed the sliced apples and pears with some of the dressing. Besides staying nice and white they absorbed some of the wonderful dressing flavor. We enjoyed the Swiss cheese, but I want to try this with blue cheese next time. I think the sweetness of the dressing and the saltiness of the blue cheese would be perfect. 12/2004 Update 9/2007: I finally made this using blue cheese and I love it! My husband and I both liked it much better than the swiss cheese and this is the only way I will make it from now on. - 31 Jan 2007 (Review from Allrecipes US | Canada)
This was very popular at our family dinner. The combination was different and tasty, but next time I will cut down on the sugar for the dressing. It was a little too sweet. *UPDATE* I have tried this recipe with swiss, cheddar, and parmesan...and I think it is best without any cheese at all. To save time, I will often use bottled lemon poppyseed dressing and prewashed organic greens. I also use what ever nuts I have on hand but I like slivered (not sliced) almonds the best. This salad is ALWAYS eaten all up at church potlucks. - 16 Feb 2006 (Review from Allrecipes US | Canada)
This recipe is very yummy! I gave this a three star rating because I changed it a bit as follows: 1/4 cup sugar 1 tablespoon dijon 1/3 cup veg. oil Everything else I kept the same. I felt that there was way to much sugar, and oil. With fiddling with the amounts I found it can increase the actual taste over sweetness. Increasing the Dijon mustard, and decreasing the sugar brings out the lemon, and Dijon tangy-ness that creates a more subtle taste. - 25 Feb 2011 (Review from Allrecipes US | Canada)