A Fresh Idea

I love to cook! I love to read cookbooks and find recipes that I think would be delicious.  I especially love to try new recipes and as weird as this may sound – I love to try them when I am cooking for large groups.  I have been lucky enough to only have a few things that I would probably not cook again (don’t worry I won’t share those recipes).  So my first recipe to share with you is a salad that I made last week while cooking for a group at my church.  It was a big hit and I was so glad that everyone liked it.  For those of you who really know me and the kinds of things I like to cook, you are probably thinking…  she is posting “a salad” for her first recipe!  I promise I will share more recipes later – in fact I am more excited about sharing recipes with you than anything else.  I am not very good at remembering to bring people recipes (or anything else for that matter) so I am hoping that sharing them here will be a great way to share with lots of people.  As I share this recipe I can’t help but think about Alexanne who would always ask me to make her what she called a “rhonda salad” which usually had some sort of fruit in it along with feta or blue cheese and nuts.  This salad qualifies as a “rhonda salad” so I can’t wait to make it for her the next time she comes home.  I hope you all enjoy.

Apple-Pear Salad with Lemon-Poppy Seed Dressing

1 16oz package spring mix
1 6 oz block Swiss cheese, shaved
1 cup roasted, salted cashews
1/2 cup sweetened dried cranberries
1 large apple, thinly sliced
1 large pear, thinly sliced

Toss these ingredients in a large bowl; serve with dressing (see recipe below)

Lemon-Poppy Seed Dressing

2/3 cup light olive oil
1/2 cup sugar
1/3 cup fresh lemon juice or bottled lemon juice
1 1/2 TBSP poppy seeds
2 tsp finely chopped onion
1 tsp Dijon mustard
1/2 tsp salt

Process all ingredients in a blender until smooth.  Store in airtight container in the refrigerator up to 1 week.  Serve at room temperature.

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