Pear and almond salad with sweet onion dressing

A deliciously crunchy salad that simply cries, 'Meat-free Monday'!
 
Pear and nut salad with caramelised onion dressing

Recipe from: 29 November 2012
Preparation time: 20 min
Cooking time: 10 min
 
 

Ingredients

 
  • 3
    Tbs
    PnP Finest extra-virgin olive oil
  • 1
    onion - finely diced
  • 3
    Tbs
    white balsamic vinegar
  • 10
    ml
    dijon vinegar
  • 1
    dash
    salt and milled pepper
  • 30
    g
    watercress - or rocket
  • 1
    pear - thinly sliced
  • 60
    ml
    blue cheese - crumbled
  • 60
    ml
    PnP flaked almonds - toasted
Servings: Change Serving
 
 

Method

 
Heat olive oil in a pan and fry onion until well browned, but not burnt. Cool slightly.

Whisk in remaining dressing ingredients and lightly season.

Toss watercress and pear slices with 2 Tbsp (30ml) dressing and place on two plates.

Scatter over cheese and nuts. Serve with remaining dressing.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 

Read more on: recipe  |  salad
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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