• 100g bag baby salad leaves
  • 50g Parmesan cheese, shaved
  • 1 large pear, quartered, cored and thinly sliced
  • ¼ cup Eta Lite & Free Honey Mustard Dressing
  • ½ cup chopped walnuts, toasted*
  1. Put the salad leaves into a bowl and lightly toss through Parmesan cheese, pear slices and Eta Lite & Free Honey Mustard Dressing.
  2. Transfer to a serving platter or bowl and scatter over toasted walnuts. Drizzle over a little extra dressing if wished. Serve.

Top Tips

  • This recipe gets the Healthy Pick for Light Meals and Sides.
  • *To toast walnuts – preheat oven to 200°C (fan assisted). Place walnuts on an oven tray in a single layer. Bake for about 5 minutes or until toasted – being careful not to let them burn.
  • We used Pakham pears for this recipe.

Swap it out

  • Replace baby salad leaves with baby cos, mesclun, baby spinach or rocket leaves.
  • Replace walnuts with toasted, shelled hazelnuts.

Made With

Rate and Review

5 Ratings

Reviews (5)

Justine's Review | Rating

Like this one alot. Just make sure your pear is nice and ripe.

Mehernaz's Review | Rating

This was an awesome recipe - easy to make and a huge hit at the barbecue! Thanks Food in a minute!

Cme Kinred's Review | Rating

healthy and easy to make

Xiaoqi's Review | Rating

yummy, such a brilliant summer dinner idea. Thank you

Sandy Phipps's Review | Rating

Easy to prepare and so tasty.