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Honey Mustard, Pear and Walnut Salad
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Honey Mustard, Pear and Walnut Salad

Simple is good! This takes only 10 minutes to whip up and has only 5 ingredients but what a great combination of flavours.

Makes 4–6
Prep Time 10 minutes
Easy

Ingredients

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*

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Put the salad leaves into a bowl and lightly toss through Parmesan cheese, pear slices and Eta Lite & Free Honey Mustard Dressing.
Step 2
Transfer to a serving platter or bowl and scatter over toasted walnuts. Drizzle over a little extra dressing if wished. Serve.

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 spich or rocket leaves.
Replace walnuts with toasted, shelled hazelnuts.
What do I need?
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100 g bag baby salad leaves
50 g Parmesan cheese, shaved
1 large pear, quartered, cored and thinly sliced
¼ cup Eta Lite & Free Honey Mustard Dressing
½ cup chopped walnuts, toasted*
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