Peach & blue cheese salad
Try this creamy and fruity salad - perfect for lunch or a light summer supper
0
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 15 mins
NO COOK
Vegetarian
- Toast the ciabatta slices and drizzle with 1 tbsp oil. Make the dressing by whisking together the remaining oil, honey and lemon juice, then season to taste. Mix all of the other ingredients together in a large bowl and toss with the dressing before serving.
327 kcalories, protein 13g, carbohydrate 31g, fat 18 g, saturated fat 7g, fibre 3g, salt 1.61 g
Recipe from Good Food magazine, August 2006.
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http://www.bbcgoodfood.com/recipes/2502/
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Ingredients
- 1/2 ciabatta loaf, sliced
- 2 tbsp olive oil
- 1 tsp clear honey
- squeeze of lemon juice
- 1 bag of mixed salad leaves
- handful of mint leaves, torn
- 4 peaches , each cut into 8 pieces
- 140g blue cheese or Brie, cut into chunks
- 100g sugar snap peas , sliced in half lengthways
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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 15 mins
NO COOK
Vegetarian
No-cook vegetarian dish
Ingredients
- 1/2 ciabatta loaf, sliced
- 2 tbsp olive oil
- 1 tsp clear honey
- squeeze of lemon juice
- 1 bag of mixed salad leaves
- handful of mint leaves, torn
- 4 peaches , each cut into 8 pieces
- 140g blue cheese or Brie, cut into chunks
- 100g sugar snap peas , sliced in half lengthways
327 kcalories, protein 13g, carbohydrate 31g, fat 18 g, saturated fat 7g, fibre 3g, salt 1.61 g
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