Name: English Summer Salad with Wensleydale Recipe
Prep time: 15 min
Yield: Serves: 4–6
Cuisine: British
Ingredients: 150g (5oz) sugar snap peas; 1 cucumber, halved lengthways, seeds removed and sliced into moon shapes; 4 celery sticks, trimmed and sliced on the diagonal; 1 x 120g pack herb salad; 2 dessert apples (we used Pink Lady), cut into thin wedges; 350g (12oz) Wensleydale cheese, cut into rough chunks

By Woman and Home

published 29 April 2009

in Recipes

Ingredients

150g (5oz) sugar snap peas
1 cucumber, halved lengthways, seeds removed and sliced into moon shapes
4 celery sticks, trimmed and sliced on the diagonal
1 x 120g pack herb salad
2 dessert apples (we used Pink Lady), cut into thin wedges
350g (12oz) Wensleydale cheese, cut into rough chunks

for the dressing:

2tbsp balsamic vinegar
2tbsp olive oil
1tbsp walnut oil (optional)

Method

Place the sugar snaps into a colander and pour over boiling water. Run them under the cold tap until they are cool then leave to drain. This brightens their colour and makes them crunchier.
Combine with all the other ingredients together in a bowl, season with sea salt and pepper and drizzle with the dressing ingredients. Serve immediately with crusty bread and plenty of salted butter.

Serves	4–6
Skill	Easy
Preparation Time	15 mins

English Summer Salad with Wensleydale Recipe

Ingredients

Method

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