Just because you are a vegetarian or want to try out a meat-free meal does not mean that the meal should be flavourless.
Meat-free does not mean flavour-free!
Our weekly vegetarian recipes will be filled with taste and goodness, so much so that meat-lovers might even want to try out the health benefits of one meat-free meal a week.
This week, we’re cooking up a veggie storm with a pear, walnut and blue cheese salad, topped off with a tasty drizzle of cranberry vinaigrette.
Perfect for a starter, lunch or light dinner, this salad is fresh, delicious and full of omega-3 fatty acids.
You will need 15 minutes to prepare this delicious salad…
Serves 6
Ingredients
Lettuce leaves
2 cups of sliced, peeled pear
2 tablespoons of fresh orange juice
1 cup of red onion slices
1/3 cup of crumbled blue cheese
2 tablespoons of crushed, toasted walnuts
Method
Divide the lettuce leaves evenly among 6 salad plates
Toss pear with 2 tablespoons orange juice
Divide pear and onion evenly among leaves
Top each serving with about 1 tablespoon cheese and 1 teaspoon walnuts
For the vinaigrette…
Ingredients
1/2 cup canned whole-berry cranberry sauce
1/4 cup fresh orange juice (about 1 orange)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon minced peeled fresh ginger
1/4 teaspoon salt
Method
Place ingredients in a bowl
Stir well and whisk!
Ta-dahhh…. A light, delicious salad with a distinctly more-ish flavour!
