Chicory, satsuma and date salad recipe

18 ratings Rate
  • Serves 4
  • 15 mins to prepare
  • 498 calories / serving
Add this recipe to your binder.
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.

See more Side Dish recipes

  • 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
  • Energy 2075kj 498kcal 25%
  • Fat 32g 45%
  • Saturates 8g 38%
  • Sugars 41g 45%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 42.9g Protein 11.4g Fibre 6.9g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.