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MASON JAR SALADS: winter fruit salad with lemon & poppyseed dressing
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Winter Fruit Salad with a Lemon and Poppy Seed Dressing* | |
1 pound | cos lettuce hearts, washed, dried and torn into bits |
Romaine lettuce, 16 ounces, optional | |
6 ounces | emmenthal cheese, shaved with a vegetable peeler (Swiss cheese) |
150g | roasted salted cashew nuts,, (1 cup) |
75g | sweetened dried cranberries,, (1/2 cup) |
1 large | eating apple, washed, cored and thinly sliced |
1 large | ripe pear, washed, cored and thinly sliced |
For the Dressing: | |
95g | white sugar,, (1/2 cup) |
125ml | fresh lemon juice,, (1/2 cup) |
2 tsp | finely grated onion |
1 tsp | Dijon mustard |
1/2 tsp | salt |
150ml | salad oil,, (2/3 cup) |
1 TBS | poppy seeds |
(This will make more dressing than you need, but you can store it in the refrigerator and
use it for other salads.)
To make the dressing, shake all of the dressing ingredients together in a large jar until emulsified. Set aside.
Toss the lettuce, cheese, nuts, cranberries, apple slices and pear slices together in a bowl. Divide amongst chilled serving plates. Give the dressing a good shake again and drizzle some of the dressing over the salads. Pass remaining dressing so that people can top it up as need be on their own salads.
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