Tossed Salad with Poppyseed Dressing

I'm coming off of a down-right obscene week, kids. Everything was going semi-well throughout the week (50 research paper presentations, mind you), and -- boom -- Friday hit. I really don't know what came over me, but I decided to have... not one, but TWO dishes of ice cream after the kids went to bed. I resolved to two, really, because I couldn't decide which topping I wanted more. So to be fair, I had both -- each with it's own dish of ice cream. Sick, isn't it?

I tried to busy myself the remainder of the weekend with my own very Monica-ish organizing project. I established to go through all of the design magazines I'd accumulated over the last year and cut out the pages and examples I wanted to emulate in our new home (this summer... I think). I went to my favorite Mart, picked up a "delux" three-ring binder and some page protectors and went to work. A sketch of each room's dimensions went into the page protector and any ideas I clipped from a magazine was placed strategically behind it. What's that? Research papers to be graded, you say?? I don't have any idea what you're talking about.

The problem is that while I was rummaging through a back issue of Ty Pennington Magazine on Sunday, I came across a RECIPE. (I was perplexed, too, but apparently Ty enjoys good eats at his beautifully decorated rustic Thanksgiving gatherings.) A quick scan of the ingredients list left my mouth watering, ALL of which I had on hand -- no need to even brave the blustery winter storm to get my fix. So I made... deep breath, please... chocolate chunk pecan pie. ((Cringe!!)) I know, I know... 1/8 of a pecan pie is 12 points! But I simply could not contain myself, justifying that 1) I had hand-shelled Alabama pecans in my freezer and 2) it had been since we were in Georgia this August since I'd had pecan pie. Damage done.

All that being said, today is a new day, and in the words of my very good friend, it's time to make some good choices. Today's offering is another gem discovered by my mother-in-law. It is simple, elegant, delicious, and versatile. The essence of the salad is in the dressing, which is a lighter version of the creamy poppyseed dressing we're all used to. I hope you enjoy it.

Tossed Salad with Poppyseed Dressing

Salad:

torn lettuce (Ice Berg, Romaine, etc.)

torn spinach (Baby or regular, stems removed)

shredded swiss cheese

cashews

thinly sliced apple or pear

Dressing:

1/2 c. Splenda for Baking (or a bit less, to taste)

1 t. chopped green onion

1/3 c. cider vinegar

1 t. salt

1 t. dry mustard

1/2 c. canola oil

1/2 c. water

1 1/2 t. poppy seeds

To prepare dressing: In a medium sauce pan over medium heat, combine Splenda, onion, vinegar, salt, and mustard. Do NOT boil; heat only until sugar dissolves. Whisk in oil, water, and poppy seeds. Chill. Drizzle over salad as desired

Yield: 32 (1 T.) servings (1)

Note: From a WW perspective, be cautious of the cheese (1/4 c. = 3) and cashews (14 items = 4). The lettuce, spinach, and fruit together are barely anything. Feel free to substitute a light swiss and/or simply leave the cashews off. I prefer to cube my fruit; it was just easier to eat.