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Categories:
dressing walnuts olive oil red wine vinegar freshly ground salt Salad baby spinach leaves tomatoes blue cheese
Viewed: 36 - Published at: 2 years agoIngredients
- FOR THE DRESSING
- 1/2 cup walnuts, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- freshly ground salt & pepper
- FOR THE SALAD
- 200 g baby spinach leaves, washed and dried
- 120 g store bought semi dried tomatoes (or use home make oven dried tomatoes, try recipe 14681)
- 100 g blue cheese, crumbled
Method
- FOR THE DRESSING.
- Preheat your oven to 180°C.
- Spread the walnuts on a baking tray and cook in the preheated oven for 5-8 minutes until aromatic and toasted.
- Combine the walnuts, oil, vinegar, salt and pepper in a screw top jar and shake well to combine.
- FOR THE SALAD.
- Place the spinach, tomatoes and blue cheese in a large bowl.
- Drizzle with the dressing, toss gently to combine and serve immediately.
