Chicory, satsuma and date salad recipe

18 ratingsRate
  • Serves 4
  • 15 mins to prepare
  • 270 calories / serving
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Chicory, satsuma and date salad

Divide chicory into leaves and place on a large serving dish. Peel satsumas and thinly slice. Cut dates into quarters, discarding stones. Crumble Roquefort over the chicory then scatter the dates, satsumas and walnuts over it.

Mix dressing ingredients together and drizzle over the salad just before serving.

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  • Ingredients

  • 1 head of chicory
  • 3 satsumas
  • 200g (7oz) Medjool dates
  • 100g (3½oz) Roquefort cheese
  • 100g (3½oz) shelled walnuts
  • For the dressing

  • ½tsp dry English mustard
  • 2tsp clear honey
  • 2tbsp lemon juice
  • 2tbsp olive oil
  • good pinch paprika
  • ground black pepper
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  • Calories
    270
    13%
  • Sugar
    14g
    15%
  • Fat
    21g
    30%
  • Saturates
    5.5g
    27%
  • Salt
    0.7g
    12%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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