Being over-stocked with pears last week, I put some effort into finding some recipes to use them up before they spoiled. I ran across this salad recipe I ripped out of a Southern Living Magazine several years ago, but never made. It was so good, it's a shame I didn't make it sooner! I tweaked it using the ingredients I had on hand, which I put in parentheses.
1 (16 oz.) package romaine lettuce, thoroughly washed (I used baby spinach)
1 (16 oz.) block swiss cheese, shaved (I omitted the cheese)
1 cup roasted, salted cashews
1/2 cup sweetened dried cranberries
1 large apple, thinly sliced (I used 2)
1 large pear, thinly sliced (I used 2)
Lemon-poppyseed dressing
2/3 cup light olive oil
1/2 cup sugar (I used evaporated cane juice, but you could use honey, maple syrup, or agave nectar)
1/3 cup lemon juice
1 1/2 Tbsp. poppy seeds
2 tsp. finely chopped onion
1 tsp. Dijon mustard (I used honey-mustard)
pinch salt
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to one week; serve at room temperature.
