Photo: Anna Pelzer
Cherry, goat's cheese & walnut salad
8 ingredients
5 min + 5 min
Serves 4
openrecipes
Fab flavours for early summer make a speedy midweek supper
Estimated Nutrition (whole recipe, rough)
934
Calories
29g
Protein
28g
Fat
144g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sourdough | 1 slice (36g) | 93 |
| Cherry | 1 cup (138g) | 87 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Spinach | 1 cup raw (30g) | 7 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g walnut halves
- 1 large fennel bulb , finely shredded
- 150g bag watercress , rocket and spinach
- 250g cherries , pitted
- 1 tbsp balsamic vinegar
- extra-virgin olive oil
- 200g goat's cheese with rind, broken into chunks
- sourdough bread , sliced and toasted, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes