The Ultimate Chopped Salad
Veggie
You can’t beat a big bowl of hearty, leafy green goodness packed full of delicious flavours and texture.
For this chopped salad, we’ve used Tenderstem, asparagus and a generous handful of Florette’s Classic Crispy with some crumbled Cheddar and toasted walnuts. Toss with your dressing of choice and serve with a slice of our Beechwood Smoked English Bacon & Mature Cheddar Quiche. Delicious!
Serves:
4-6Ingredients
150g asparagus, woody ends discarded and boiled
100g Tenderstem or purple-sprouting broccoli, boiled
4 spring onions, ends trimmed
A bag of Florette Classic Crispy
30g walnuts, toasted
30g Cheddar cheese, crumbled
Salt & freshly ground black pepper
Method
- 1
Place the asparagus, broccoli and spring onions on a large chopping board. Finely chop to combine.
- 2
Add the Florette Classic Crispy, walnuts and Cheddar cheese to the board and continue to chop to combine all of the ingredients.
- 3
Add the chopped salad to a large serving bowl, season to taste and drizzle over your dressing of choice.
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