WALNUT AND BLUE CHEESE SALAD
| Published: 7th May 2007 20:51 |
INGREDIENTS:
50gms/2oz walnut pieces.
100gms/40z stilton cheese, crumbled.
100gms/4oz cherry tomatoes, halved.
1(75gms) bag water cress.
2 chicory heads, trimmed and leaves seperated.
DRESSING:
2 tsp English Mustard.
2 tbsp white wine vinegar.
4 tbsp olive oil.
Low-fat croutons to serve(optional).
METHOD:
1. Heat a large frying pan until almost smoking.
Add the walnuts and cook for 1-2 minutes, stirring, until beginning to toast in places.
2. Place the walnuts, stilton, cherry tomatoes, water cress and chicory leaves in a large bowl and tossed together. Arrange the salad on 4 serving plates.
3. Mix all the dressing ingredients in a bowl and season with salt and freshly ground black pepper to taste. Drizzle the dressing over the salad and serve immediately with low fat croutons, if liked.
LOW-FAT CROUTONS:
Spread 8 thin ciabatta bread slices with 40gms/1.5oz low fat spread mixed with 1 tbsp grated parmesan cheese. Grill until toasted on both sides.
Serves four.
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