Tuesday, September 23, 2008

Nutted Fruit and Cheese Salad

Apples, pears, nuts and a little cheese make a perfect winter lunch. Serve with a wholegrain roll. If you can't find fresh mint or basil, substitute 1/3 cup flat-leaf parsley mixed with 1 teaspoon mint flakes. Recipe serves 4.


For the Dressing:
1/3 cup firmly packed fresh mint or basil leaves
1/2 cup buttermilk
2 tablespoon honey
2 teaspoons lime juice
2 teaspoon olive oil
For the Salad:
1 large Granny Smith apple, cored and cut into 12 wedges
1 large Red Delicious apple, cored and cut into 12 wedges
2 large William pears, cored and each cut into 8 wedges
4 ounces (125 g) low-fat Cheddar cheese, cut into 3/4 inch (2 cm) cubes
1/4 cup pecans, coarsely chopped
Mint leaves (optional garnish)


1. To make the dressing, blend the mint, buttermilk, honey, lime juice and oil in a food processor or blender for about 30 seconds or until smooth. Transfer to a jar with a tight-fitting lid and refrigerate for several hours or overnight. Will keep, refrigerated, for up to 4 days.
2. To make the salad, place the apples, pears, cheese and pecans in a large bowl and toss together. Shake the dressing well and drizzle it over the fruit. Garnish the salad with the mint, if desired.

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