Spring Greens With Blue Cheese And Fruits Food

PEAR, DATE AND WALNUT SALAD WITH BLUE CHEESE

Steps:

• To make the dressing: In a small bowl, combine all of the dressing ingredients and whisk to combine. Taste, and adjust if necessary-I added some more mustard and another pinch of salt.
• To make the salad: First, toast the walnuts in a medium skillet over medium heat until fragrant, stirring often, about 4 to 5 minutes. Set aside.
• In a medium serving bowl, combine the greens, dates, pears and toasted walnuts. When you're ready to serve, drizzle in some dressing (you won't need all of it) and toss until the greens are lightly coated, adding more if necessary. Serve in individual bowls with blue cheese sprinkled on top.

APPLE, PECAN AND BLUE CHEESE SALAD

Steps:

• Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
• Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
• Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.

SHERRIED GREENS WITH FRUIT AND BLUE CHEESE

Steps:

• In tightly covered container, shake all vinaigrette ingredients until sugar is dissolved.
• Arrange salad greens, pear, strawberries and onion on 8 salad plates. Pour vinaigrette over salads. Sprinkle with cheese.

SPRING GREEN SALAD WITH PARSLEY & BLUE CHEESE

Steps:

• Put the kettle on to boil. Tip the spring greens into a large heatproof bowl and cover with boiling water from the kettle, then leave to stand for 2 mins to soften slightly. Drain well, then tip onto a plate lined with kitchen paper. Spread the greens out in a single layer so the paper can absorb as much of the excess water as possible. Leave to cool for 2 mins.
• Meanwhile, toss the parsley, quinoa and red onions together. Mix in the spring greens, then scatter over the cheese and toss gently with your hands to combine.
• Whisk the lemon zest and juice, the mustard and rapeseed oil together in a jug to make a dressing. Pour this over the spring green salad and toss gently to combine. Tip the salad onto a large serving platter or spoon into individual bowls and scatter over the walnuts, if using. Serve immediately.

SPRING GREENS WITH LEMON DRESSING

Steps:

• To make the dressing, mix the garlic, lemon juice and zest, olive oil and some seasoning together. Bring a large pan of water to the boil, then add the broccoli and greens, and cook for about 5 mins until tender. Drain well, then toss through the dressing and serve.

SPRING SALAD WITH FRUIT, FETA, AND PECANS

Steps:

• 1. Raspberry Vinaigrette: Blend all ingredients together well, (a small whisk works great). Drizzle over salad just before serving.
• 2. Wash and dry the greens well, then just before serving, plate each individual salad bowl with the greens.
• 3. Divide the oranges, strawberries, feta cheese and chopped pecans onto each plate for a beautiful presentation. (The pecans can be toasted for a nuttier flavor, if desired.)
• 4. Lightly drizzle with the vinaigrette just before serving, and put the rest of it on the table in case anyone wants more with their salad.