Dear Jeanne: I had this salad at a friend's house. I cannot find a lower-fat version of this dressing. I'm wondering if you could devise one. Thank you. — Allison, Lansing, Mich.
Dear Allison: With no amounts in the recipe, I guessed how much of everything you were using. I made a low-fat version of the dressing, and I came up with amounts of cheese, nuts and fruit that worked. The original dressing was very sweet, so I made this one sweet too, but if you prefer, you can add less sugar. I added gelatin to thicken it, so remember that if the dressing gets warm, because of the gelatin, it will thin out again.
SWEET AND CRUNCHY SALAD
1 package spring salad mix
Strawberries, grapes, chopped pears or craisins
Crumbled blue cheese
Candied almonds, walnuts or pecans
Sliced red onion
DRESSING:
Equal parts Brianna's Blush Wine and Brianna's Poppy Seed Dressing
CANDIED NUTS:
3 tablespoons sugar
Sliced, slivered or chopped nuts
Stir sugar and nuts in pan until sugar becomes a liquid. Pour onto aluminum foil to cool. Toss all ingredients lightly and add dressing.
Makes 6 servings.
REDUCED-FAT SWEET AND CRUNCHY SALAD
1/4 cup chopped nuts (walnuts, almonds or pecans)
1 tablespoon sugar
3 heads assorted lettuces, torn, or 2 packages spring salad mix
1/2 red onion, sliced into rings
1/4 cup craisins, or 1 cup strawberries, grapes or pears
1 ounce (1/4 cup) blue cheese, crumbled
DRESSING:
1 1/2 teaspoons red onion, grated
1/4 cup sugar
2 tablespoons red-wine vinegar
1/2 teaspoon dry mustard
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon poppy seeds
1 strawberry
1/4 cup water
1/2 teaspoon unflavored gelatin
1. Place the nuts and sugar in a small saute pan over medium-high heat, stirring constantly until the sugar dissolves and the nuts are lightly toasted. Stir to coat all of the nuts. Pour the nuts out of the pan to cool.
2. For dressing: In a blender or a jar, combine the grated onion, sugar, vinegar, dry mustard, canola oil, salt and poppy seeds. Chop the strawberry and add for color. Blend or shake until well combined.
3. In a small, microwave-safe dish, combine 1 tablespoon of the 1/4 cup of water and the gelatin. Let it sit until the water is absorbed (1 minute). Place the gelatin in the microwave for 10 seconds to melt it. Pour the gelatin, along with the rest of the water, into the dressing. Shake or blend. Place in the refrigerator to thicken.
4. This salad should be mixed just before serving. Coat the lettuce and onion with the dressing, then sprinkle the fruit, nuts and cheese over the top if served individually or toss to distribute evenly if served in one large bowl.
Makes 6 servings.
Each serving contains approximately: Original Recipe: 251 calories; 18 g fat; 5 mg cholesterol; 376 mg sodium; 22 g carbohydrates; 4 g protein; 2 g fiber. Revised Recipe: 137 calories; 7 g fat; 4 mg cholesterol; 160 mg sodium; 16 g carbohydrates; 3 g protein; 2 g fiber.
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her website, jeannejones.com.
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