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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.

Leafy Salad with Grapes, Blue Cheese and Nuts

Serve this table salad with the main course in place of vegetables.
Leafy Salad with Grapes, Blue Cheese and Nuts
  • Serves: 2
  • Recipe Category: Salads, traditional homegrown south african recipes, vegetarian side
  • Products in this recipe:

    Creamy Blue Cheese Dressing

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
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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