Superfood Cheshire Salad
This colourful, tasty salad is packed with nutritious ingredients. The addition of cheese adds heaps of flavour but plenty of extra nutrients, too!
Ingredients
- 200g broccoli broken into florets
- 2 large oranges
- 1 small red onion finely sliced
- 2 tsp white wine vinegar
- 2 tsp Dijon mustard
- 1 tbsp olive oil
- 100g bag spinach, watercress and rocket salad
- 125g Cheshire cheese cut into cubes
- 100g seedless red grapes halved
- 25g mixed nuts and seeds
- Freshly ground black pepper
Instructions
- Cook the broccoli in boiling water for 3-4 minutes, until just tender. Rinse with cold water to cool quickly, then drain thoroughly.
- Meanwhile, peel the oranges with a sharp, serrated knife to remove all the pith. Do this over a large salad bowl to catch the juice. Segment the oranges, removing the membranes, then put them into the bowl with the juice. Add the red onion, vinegar, mustard and olive oil, stirring gently to mix.
- Add the Cheshire cheese, broccoli, salad leaves and grapes to the salad bowl. Toss gently to coat in the dressing.
- Share between four bowls or plates and serve at once, sprinkled with mixed nuts and seeds and seasoned with black pepper.
Notes
Nutritional analysis per serving (approximate)
Energy 271kcal, Protein 13.5g, Carbohydrate 16.5g of which 15.5g sugars, Fat 17.1g of which 7.2g saturates, Dietary Fibre 4.5g, 320mg sodium equivalent to 0.8g Salt, Calcium 320mg, Phosphorus 258mg, Vitamin B12 0.3µg Cook’s tips: Choose a different British cheese for a change – Lancashire, Caerphilly, Red Leicester or Cheddar will all work well. Be adventurous!
Energy 271kcal, Protein 13.5g, Carbohydrate 16.5g of which 15.5g sugars, Fat 17.1g of which 7.2g saturates, Dietary Fibre 4.5g, 320mg sodium equivalent to 0.8g Salt, Calcium 320mg, Phosphorus 258mg, Vitamin B12 0.3µg Cook’s tips: Choose a different British cheese for a change – Lancashire, Caerphilly, Red Leicester or Cheddar will all work well. Be adventurous!
