Apricot Stilton and Blueberry Salad
This salad is perfect with Chicken Satay and Peanut Dipping Sauce. With left over Stilton and fresh blueberries we came up with this salad, looking for something to compliment the peanut sauce. Mazzetti Sweet Rose Wine Vinegar adds more carbs to the dressing, but it is worth it. Sweet Rose is not as tangy as Red Wine Vinegar and not as sweet as White Balsamic Vinegar. Serve the salad family style or individually for an exact CHO.
Ingredients
Salad
- 8 cups baby greens 0 CHO
- 2 oz (56 gr) Apricot Stilton Cheese, crumbled 4 CHO
- ½ cup (70 gr) fresh blueberries 8 CHO
TOTAL CHO. 12 CHO
Dressing
- 2 TBSP (30 ml) orange juice 3 CHO
- 2 TBSP (30 ml) Sweet Rose Wine Vinegar 8 CHO
- 2 TBSP ( 30 ml) Olive Oil 0 CHO
- ¼ tsp. Dijon mustard 0 CHO
- Twist of the salt and pepper mill 0 CHO
TOTAL CHO FOR DRESSING 11 CHO
- TOTAL WEIGHT 80 GRAMS
- TOTAL VOLUME 1/3 CUP/5.33 TBSP
- 11 CHO DIVIDED BY 80 GRAMS = .137 CHO/GRAM
- 1 TBSP = 15 GRAMS (.137 CHO x 15 GRAMS) 2 CHO/TBSP
TOTAL CHO FAMILY STYLE SALAD (12 CHO/SALAD + 11 CHO/DESSING) 23CHO
CHO PER INDIVIDUAL SALAD (3 CHO/SALAD + 2.75 CHO/DRESSING) 5.75 CHO
Instructions
- Mix dressing ingredients and set aside.
- Place baby greens in a bowl and add dressing. Mix well with salad forks and divide onto 4 plates if serving individually. Crumble Apricot Stilton and then add blueberries.
