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Fresh fruit and nut salad with gorgonzola
Fruit and nut salad with cubed Gorgonzola and pickled beetroot. Vibrant and summery with just enough fruit and nuts to keep bellies happy and full.
Course
Appetizer, lunch, Main Course, Salad
Cuisine
British
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
people
Calories
273
kcal
Author
By: Debbie Jones
Ingredients
50
g
Rocket leaves
50
g
Watercress leaves
100
g
Gorgonzola cheese cubed
20
g
Walnuts halves
(chop smaller if desired)
2
medium pears sliced
2
teaspoon
Pickled beetroot
(I used English Provender pickled beetroot)
Instructions
In a large bowl toss together the salad leaves, cubed cheese and walnut halves.
Divide the salad mix evenly between two plates and top with slices of pear and pickled beetroot.
Suggested swaps:
For the salad: Spinach, lambs lettuce, baby gem, beetroot leaves
For the cheese: Feta, brie, camembert, mozzarella, stilton
For the nuts: cashews, peanuts, almonds, pecans, pistachio
Try with apple or figs instead of pear
Try with honey instead of pickled beets
Notes
click here to see the traffic light nutritional info for this recipe
Nutrition
Serving:
200
g
|
Calories:
273
kcal
|
Carbohydrates:
9.8
g
|
Protein:
12.4
g
|
Fat:
20.8
g
|
Saturated Fat:
0.8
g
|
Sodium:
360
mg
|
Sugar:
9.7
g