Lunch

LANCEWOOD® FRUITY CHEESE SALAD WITH STRAWBERRY VINAIGRETTE

4

Serves / Makes

Cooking Time

Preparation Only

Cooking Style

None

Ingredients

Salad:
125 g baby spinach
6 - 8 strawberries, sliced
1 kiwi, halved and sliced
80 ml pecan nuts, chopped
100 g LANCEWOOD® Edam, cut into thick matchsticks
1 avocado, sliced (optional)
5 ml poppy seeds

Dressing: 
250 ml sliced strawberries
15 ml honey
15 ml red wine vinegar
5 ml green peppercorns

Method

Salad:
Arrange the spinach on a serving platter.  Arrange the strawberries, kiwi, nuts, cheese and avocado on top.   

Dressing:
Combine the ingredients for the dressing and puree until smooth.

To finish:
Serve over salad and sprinkle with poppy seeds.

Cook's Notes:
Use Granny Smith apples instead of kiwi.
Top with walnuts or toasted pumpkin seeds instead of pecan nuts.
Add a few cranberries for extra fruity flavour.
Add pomegranate rubies for extra crunch and colour. 

Edam

Edam

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Edam FSI

Edam FSI

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