Cranberry, bluecheese, pear and walnut salad. (Healthy fast food) Print E-mail
Image"The idea for this salad was given to me by my friend Issie, now living near New York, where a well-known chain of coffee bars sell a version of it," writes Liz Herbert. Cranberries, native to North America, are now more widely available over here (if all other avenues fail, try a health food shop for dried ones) and a good source of fibre and vitamin C. This is a winter salad - the dark green salad leaves and red, berry-like cranberries are reminiscent of holly. Delicious with ham and Stilton at Christmas time, although I prefer the creamy softness of St Agur.

Preparation time: 10 minutes

Freezing: not recommended

Serves: 4-6

Per serving: 285 calories, 22g fat

For the dressing

1⁄4 teaspoon English mustard powder
1⁄4 teaspoon soft brown sugar
11⁄2 teaspoons balsamic vinegar
11⁄2 teaspoons white wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon sunflower or vegetable oil
sea salt and freshly ground black pepper

For the salad

120g bag of salad leaves including red chard or red beet
115g (4oz) St Agur, dolcelatte or Stilton
40g (11⁄2 oz) walnut pieces
40g (11⁄2 oz) dried cranberries
1 large ripe Comice pear

Put the mustard, sugar, salt, pepper and vinegars in a bowl. Mix together. Gradually whisk in the oils.

Put the salad leaves in a salad bowl. Cube or crumble the cheese into bite-size pieces and add to the salad with the walnut pieces and cranberries.

Wash the pear and, leaving its skin on, core and thinly slice. Stir into the dressing to coat it thoroughly.

Just before serving, add the pear and dressing to the salad and toss well.
 
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