Honey Mustard, Pear & Walnut Salad
Prep Time
10 minutes Cook Time
NA Servings
4-6 What You Need
100g bag baby salad leaves
50g Parmesan cheese, shaved
1 large pear, quartered, cored and thinly sliced
¼ cup Eta Lite & Free Honey Mustard Dressing
½ cup chopped walnuts, toasted*
Make It
Tap or click steps to mark as complete
Put the salad leaves into a bowl and lightly toss through Parmesan cheese, pear slices and Eta Lite & Free Honey Mustard Dressing.
Transfer to a serving platter or bowl and scatter over toasted walnuts. Drizzle over a little extra dressing if wished. Serve.
*To toast walnuts – preheat oven to 200°C (fan assisted). Place walnuts on an oven tray in a single layer. Bake for about 5 minutes or until toasted – being careful not to let them burn.
** This recipe gets the Healthy Pick for Light Meals and Sides.
** We used Pakham pears for this recipe.
** Replace baby salad leaves with baby cos, mesclun, baby spinach or rocket leaves.
** Replace walnuts with toasted, shelled hazelnuts.
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