Plum and blue cheese salad recipe
Combine juicy plums with tangy blue cheese and toasted walnuts for a fresh, vibrant and flavour-packed salad that's easy to make and ideal for lunch or dinner.
See method- Serves 4
- 10 mins to prepare and 5 mins to cook
- 228 calories / serving
- Gluten-free
- Healthy
Ingredients
- 40g walnut halves
- 20g 4-seed mix
- 2 tbsp extra-virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 85g bag watercress
- 2 chicory, roughly chopped
- 4 Flavorking plums, stoned and sliced
- 60g Gorgonzola, roughly crumbled
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Shop ingredientsEach serving contains
- Energy
- 945kJ 228.0kcal
- Fat
- 20g
- Saturates
- 5g
- Salt
- 0.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 7.8gProtein 6.7gFibre 3.8g
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- Dry-fry the walnuts and seed mix in a frying pan for 3-4 mins over a medium-low heat. Allow to cool completely.
- Meanwhile, put the oil, vinegar and mustard in a small bowl or jug, season and whisk to combine.
- Put the watercress, chicory and plums in a large bowl and toss with the dressing. Divide between 4 plates and scatter over the cheese, toasted walnuts and seeds.
- Tip: Use a vegetarian blue cheese if you prefer – Dolcelatte would work well.
- See more Salad recipes
