Pear Pistachio Salad with Lemon-Poppyseed Dressing
Full of flavor and color, this salad is the perfect side dish at any meal or party. Make this a main dish salad by adding grilled chicken, cooked shrimp, broiled salmon or baked/cooked tofu or tempeh.
Total cook time
- 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
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 machine still running, add both canola oil and honey in a slow, steady stream until 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 salad, toss and serve with remaining dressing on the side, or serve the salad with all of the dressing on the side.
Step 4 :: Helpful Hints:
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.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.