Cheshire cheese, spinach & watercress salad
This salad has everything– calcium, protein and Vitamin C for a healthy diet, plus colour, crunch and flavour for a healthy appetite.
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in around 30 minutes
- Mix the oil and mustard in a large salad bowl with salt and black pepper to taste. Add the red onion, stir well and allow to marinate while you prepare the oranges. The onion will soften and release a rosy colour into the dressing.
- Peel the oranges using a serrated knife and removing all the pith. Do this over the salad bowl so you catch all the juice. Segment the oranges with the knife to remove all the membrane, adding the segments to the bowl with the juice as you go.
- Toss the spinach, watercress and chunks of cheese with the oranges and dressing until they're all evenly coated.
- Now dry fry the almonds in a heavy frying pan, stirring them frequently until they begin to toast lightly. Tip the nuts on to the salad while they're still hot and serve immediately, with crusty bread to mop up the juices.
560 kcalories, protein 23g, carbohydrate 20g, fat 44 g, saturated fat 14g, fibre 7g, salt 1.1 g
Recipe from Good Food magazine, September 2003.
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http://www.bbcgoodfood.com/recipes/2724/
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Ingredients
- 4 tbsp olive oil
- 2 tsp wholegrain mustard
- 1 large red onion , very finely sliced
- 4 oranges
- 175g baby spinach
- 85g bag of watercress
- 225g Cheshire cheese or Wensleydale cheese, cut into chunks
- 100g blanched almonds , split in half
- crusty bread , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in around 30 minutes
Fresh and zesty
Ingredients
- 4 tbsp olive oil
- 2 tsp wholegrain mustard
- 1 large red onion , very finely sliced
- 4 oranges
- 175g baby spinach
- 85g bag of watercress
- 225g Cheshire cheese or Wensleydale cheese, cut into chunks
- 100g blanched almonds , split in half
- crusty bread , to serve
560 kcalories, protein 23g, carbohydrate 20g, fat 44 g, saturated fat 14g, fibre 7g, salt 1.1 g
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10 May 2009
yumi rated and commented on this recipe
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