Fig and Orange Salad with Melting Shropshire Blue

If, like me, you often have some fruit, cheese and nuts left over from the main Christmas Day and Boxing Day events, then you’ll welcome this salad idea that turns them into something special. It is perfect food for the days between Christmas and New Year, so a good one to have to hand now ready in anticipation.

 

I don’t for one minute suggest that the salad is very low in fat…although I have tried to reduce the creamy cheese dressing by using half-fat creme fraiche but it’s still higher than most of my bariatric dishes. I shall have a few mouthfuls and remember once in a while it’s ok to break the rules…but if I make again I will probably add just a little of the Shropshire Blue cheese to the basic salad mixture of oranges, figs, walnuts, red cabbage and rocket then spritz or drizzle with a fat-free salad dressing instead.

 

FIG AND ORANGE SALAD WITH MELTING SHROPSHIRE BLUE

 

Ingredients

Metric/US

3 oranges

4 fresh figs

40g/11/2 oz toasted walnuts or pecans

150g/5 oz red cabbage, finely shredded

175g/6 oz rocket/arugula

Dressing:

100g/4 oz Shropshire Blue cheese

150g/5 oz half-fat creme fraiche

freshly ground black pepper

 

Method

1.  Remove the rind and membrane from the oranges with a sharp knife and cut the flesh into segments. Place in a bowl with any of the juices.

2.  Wipe and quarter the figs and add to the orange segments with the walnuts or pecans, red cabbage and rocket/arugula. Toss together well and divide between 4 serving plates.

3.  To prepare the dressing, crumble the Shropshire Blue cheese into a small, heavy-based pan and cook, stirring over a gentle heat until the cheese melts. Whisk in the creme fraiche and heat gently BUT DO NOT ALLOW THE MIXTURE TO BUBBLE until you have a smooth creamy dressing.

4.  Drizzle the dressing over the salads and season with freshly ground black pepper to serve.

 

SERVES 4

WLS PORTION: 1/2

V suitable for Vegetarians

 

CALORIES:  335

PROTEIN:  11.2g

CARBOHYDRATE:  26.1g

FAT:  21.9g

 

Image courtesy of British Cheese Board