English
Blue cheese and grape salad
with a mix of green leaves, seeds and nuts
This exquisite salad combines the sweet acidity of the green grapes with Roquefort cheese and the toasted flavour of hazelnuts. It's enhanced by pumpkin seeds, dried cranberries and raisins.
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Nice and quick!
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
milk, tree nut, wheat, gluten
Ingredients
Mix of green leaves
Scallion
Green seedless grapes
Roasted hazelnuts
Pumpkin seeds
Raisins
Dried cranberries
Roquefort cheese
Croutons
Agave-balsamic vinaigrette
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2665
637
34
16
60
21
4
24
68
1120
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the vegetables. Chop the green leaves. Cut the sofrito into thin slices. Cut the grapes in half. Cut the hazelnuts, pumpkin seeds, dried cranberries and raisins in half. Cut the roquefort cheese into slices.
2.
Mix all the ingredients in a bowl together with the croutons.
3.