This delicious salad is packed with goodness – calcium in the cheese, spinach and almonds, with plenty of Vitamin C in the oranges and spinach too.
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 medium red onion, very finely sliced
- 2 large oranges
- 200g (7oz) baby spinach
- 85g bag watercress
- 225g (8oz) Shropshire Blue cheese, cut into chunks
- 50g (2oz) blanched almonds
In a large salad bowl, mix together the olive oil and vinegar. Season with salt and black pepper. Add the red onion and stir well.
Using a serrated knife, peel the oranges, removing all the pith. Do this over the salad bowl so that you catch all the drops of orange juice. Segment the oranges with the knife to remove all the membrane, adding them to the bowl with the juice.
Put the spinach and watercress into the salad bowl. Toss together to coat in the dressing. Add the chunks of Shropshire Blue cheese.
Toast the almonds, either under the grill or in a heavy-based frying pan, until they begin to brown lightly. Tip onto the salad whilst hot, then serve immediately.
Blue Stilton or White Cheshire would make good substitutes for the Shropshire Blue used in this recipe. If you like, use a couple of bags of spinach and watercress salad, instead of buying them separately.