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 Bulk

Edam Bulk

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