Nutted Fruit And Cheese Salad
|Basil leaves/Mint leaves||1⁄3 Cup (5.33 tbs), firmly packed|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Lime juice||2 Teaspoon|
|Olive oil||2 Teaspoon|
|Granny smith apple||1 Large, cut into 12 wedges|
|Red delicious apple/Empire/mcintosh||1 Large, cored and cut into 12 wedges|
|Bartlett pears||2 Large, cored and each cut into 8 wedges|
|Low fat cheddar cheese||4 Ounce, cut into 1/2 inch cubes|
|Pecans||1⁄4 Cup (4 tbs), chopped|
1 To make the dressing: In a food processor or blender, whirl the mint, buttermilk, honey, lime juice, and oil for about 30 seconds or until smooth.
Transfer to a jar with a tight-fitting lid and refrigerate for several hours or overnight.
Will keep, refrigerated, for up to 4 days.
2 To make the salad: In a large bowl, place the apples, pears, cheese, and pecans and toss together.
Shake the dressing well and drizzle it overthe fruit.
Garnish the salad with the mint if desired.