Winter Fruit Salad with Lemon Poppy Seed Dressing

Marian served a Winter Fruit Salad with Lemon Poppy Seed Dressing as a side dish at the South Arm Cooking Club for Seniors.


This Winter Fruit Salad with Lemon Poppy Seed Dressing goes well with the Marinated Baked Pork Chops.


  • 1/3 cup white sugar
  • 1/3 cup lemon juice
  • 1 1/4 teaspoons diced onion
  • 3/4 teaspoon Dijon-style prepared mustard
  • 1/4 teaspoon salt
  • 1/4 cup and 3 tablespoons vegetable oil
  • 2 teaspoons poppy seeds
  • mix salad vegetables torn into bite-sized pieces (we used baby spinach)
  • 2 1/2 ounces shredded Swiss cheese
  • 2/3 cup chopped walnuts
  • 2 tablespoons and 2 teaspoons dried cranberries
  • 5 to 8 apples, peeled, cored and diced
  • 5 to 8 pears – peeled, cored and diced


Source: this recipe is adpated from

Serves 8


Continue Reading Winter Fruit Salad with Lemon Poppy Seed Dressing

Ginger Pumpkin Muffins

For dessert, Marian selected a Ginger Pumpkin Muffins for the South Arm Cooking Club for seniors. Muffin can be eaten as breakfast or as tea time snacks. It is a great lunch box item.


You may used fresh pumpkin puree or canned ones. It brought back the pumpkin pie flavours of fall. You may bake this in mini muffin tins or regular muffin tins.


  • 1 cup whole wheat flour
  • 1/2 cup sugar (recommend to use only 6 tablespoons as we find this recipe to be on the sweet side)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 cup golden raisins, or currant or craisins
  • 1 egg
  • 1/4 cup butter, melted
  • 5 tablespoons water
  • 1/2 cup pumpkin puree, fresh or canned


Source: this recipe is adapted from American Cancer Society

Makes 24 mini muffins or 12 regular size muffins


Continue Reading Ginger Pumpkin Muffins