• 6servings
  • 20minutes
  • 368calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Manganese, Silicon, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 90g walnut halves

  2. 285g mixed salad greens with wild rocket

  3. 2 large navel oranges, peeled and sectioned

  4. 1/2 red onion, sliced

  5. 4 tablespoons olive oil

  6. 4 tablespoons vegetable oil

  7. 150ml orange juice

  8. 4 tablespoons caster sugar

  9. 2 tablespoons balsamic vinegar

  10. 2 teaspoons Dijon mustard

  11. 1/4 teaspoon dried oregano

  12. 1/4 teaspoon ground black pepper

  13. 4 tablespoons crumbled Gorgonzola cheese

Instructions Jump to Ingredients ↑

  1. Place the walnuts in a frying pan over medium heat. Cook 5 minutes, stirring constantly, until lightly browned. Set aside to cool.

  2. In a large bowl, toss the toasted walnuts, salad greens, oranges and red onion.

  3. In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano and pepper. Seal jar and shake to mix.

  4. Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese and drizzle with the dressing.


Send feedback