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Leafy Salad with Grapes, Blue Cheese and Nuts

Leafy Salad with Grapes, Blue Cheese and Nuts

Serve this table salad with the main course in place of vegetables.
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You Will Need:

Main Dish
  • ½ pack or one small pack (50 g) of mixed salad leaves (watercress, baby spinach and baby rocket)
  • 1 small bunch grapes, red or green, halved and seeded
  • 50 g blue cheese, thinly sliced
  • Ina Paarman’s Blue Cheese Dressing
  • 2 T (30 ml) pecan nuts, roughly chopped
Main Dish
  • ½ pack or one small pack (50 g) of mixed salad leaves (watercress, baby spinach and baby rocket)
  • 1 small bunch grapes, red or green, halved and seeded
  • 50 g blue cheese, thinly sliced
  • Ina Paarman’s Blue Cheese Dressing
  • 2 T (30 ml) pecan nuts, roughly chopped

Ina’s Tip

The pecan nuts can be toasted for extra crunchiness.

Method:

Line 2 plates with leaves. Top with halved grapes, scatter over the thin slices of blue cheese.

Drizzle with Blue Cheese Dressing and top with nuts.

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