Pear Pistachio Salad With Cranberries and Lemon Poppy Seed Dressing
Servings 4 servings
Calories
Ingredients
- 9- ounce package washed romaine lettuce
- 2 medium pears thinly sliced
- 1/2 cup roasted shelled pistachios
- 1/4 cup dried cranberries
- 1/2 cup shaved parmesan cheese or gruyere
Lemon-Poppy Seed Dressing
- 1/4 cup lemon juice
- 2 teaspoons finely diced onion
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons honey
- 1 teaspoon poppy seeds
Instructions
- In a large serving bowl, layer in the lettuce then top with the pear slices and sprinkle pistachios and dried cranberries over the top. Sprinkle the shaved cheese over the top.
- For the dressing, combine lemon juice, onion, Dijon mustard, and salt in a blender or small food processor. Process until well blended. With the machine still running, add both canola oil and honey in a slow, steady stream until the mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
- Pour 1/4 cup of the dressing over the top of the salad, toss and serve with the remaining dressing on the side, or serve the salad with all of the dressing on the side.
Notes
If you don’t have a blender or food processor, all of this can be whisked together in a bowl or shaken together in a sealed dressing container.