Winter cobb salad
Use up leftover chicken from your Sunday roast in this satisfying salad
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 10 mins
- Fry the bacon until crisp and cooked through, then very roughly chop.
- To make the dressing, mix the olive oil, vinegar, mustard and honey with 1 tbsp water and some seasoning. Save 2 tbsp in the fridge for another salad (see 'Goes well with'). Stir the spring onions into the rest of the dressing.
- Use the chopped lettuce and celery as a base, then arrange the bacon, chicken, blue cheese and hard-boiled eggs on top and drizzle over the dressing. Serve with bread, if you like.
PER SERVING
417 kcalories, protein 40g, carbohydrate 2g, fat 28 g, saturated fat 9g, fibre 1g, sugar 2g, salt 2.29 g
Recipe from Good Food magazine, December 2010.
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http://www.bbcgoodfood.com/recipes/874637/
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Ingredients
FOR THE SALAD
- 6 rashers smoked streaky bacon
- 2 Little Gem lettuces , chopped
- 4 celery sticks, chopped
- 1 cooked chicken breast and 1 cooked chicken leg, skinned and shredded
- 75g blue cheese , crumbled
- 2 hard-boiled eggs , halved
- crusty bread (optional)
FOR THE DRESSING
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1-2 tsp clear honey
- 2 spring onions , finely sliced
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Cranberry & blue cheese tart with pear salad
Use up the remains of the cheeseboard and your cranberry sauce in this sweet-savoury tart
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Ingredients
FOR THE SALAD
- 6 rashers smoked streaky bacon
- 2 Little Gem lettuces , chopped
- 4 celery sticks, chopped
- 1 cooked chicken breast and 1 cooked chicken leg, skinned and shredded
- 75g blue cheese , crumbled
- 2 hard-boiled eggs , halved
- crusty bread (optional)
FOR THE DRESSING
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1-2 tsp clear honey
- 2 spring onions , finely sliced
PER SERVING
417 kcalories, protein 40g, carbohydrate 2g, fat 28 g, saturated fat 9g, fibre 1g, sugar 2g, salt 2.29 g
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11 November 2010
purplestar commented on this recipe
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11 November 2010
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