Spring green salad with parsley & blue cheese - Good Food Middle East
Serve this vibrant salad with blue cheese as a light supper or side dish. Kale or chard will also work in place of the spring greens
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Cooking tools:
- Microplane
- Citrus press
- Kitchen scale
- Chef's knife
- Cutting board
- Kettle
- Mixing bowl
- Measuring spoon
- Pitcher
- Whisk
- Plate
- Paper towel
- Serving platter
- Serving bowl
Ingredients
- 300g baby leaf spring greens, any tough stalks removed, leaves finely sliced
- ½ large bunch of parsley, chopped
- 250g ready-cooked quinoa
- 1 small red onion, finely sliced
- 100g blue cheese, crumbled (ensure vegetarian if needed)
- 1 lemon, zested and juiced
- 1 tsp Dijon mustard
- 1 tbsp rapeseed oil
- 35g walnuts, roughly chopped (optional)
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