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Christmas wreath salad

  • 15 min
  • 5 min
  • 6
  • Easy
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Recipe Ingredients

  • 75g walnut pieces
  • 130g bag mixed green salad leaves
  • 3 pears, peeled, cored and sliced
  • 250g blue cheese, crumbled
  • 50g pomegranate seeds
  • baguette, to serve (optional)
  • 2 tbsp white whine vinegar
  • 1 tbsp runny honey
  • 1 tsp wholegrain mustard
  • 2 tbsp olive oil

Recipe Directions

  1. Heat a large dry frying pan, then add walnut pieces. Toast for 3 to 5 minutes, shaking pan often, or until the walnuts smell toasted. Tip into a bowl and set aside to cool.
  2. In a small serving bowl, whisk the dressing ingredients with some salt and freshly ground black pepper. Set aside.
  3. On a large board or platter, arrange salad leaves in a round wreath shape. Dot over pear slices and blue cheese. Scatter over pomergranate seeds and toasted, cooled walnuts.
  4. Place bowl of dressing in the middle of the wreath and serve with sliced baguette.
EACH SERVING 1450kJ, 13g protein, 27g fat (11g saturated), 11g carbohydrate (11g total sugars) 3g fibre GET AHEAD TIP Make dressing up to a day ahead. Store in a jar in the fridge. To serve, complete recipe. (Don't slice the pears too early, otherwise they'll go brown.0

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