SEASONAL BACO-CHEDDAR SALAD
Serves: 4
Introducing fresh seasonal fruits into a salad makes a welcome change from vegetable-only offerings. This could also serve as a light lunch on its own.
250ml cheddar biscuits, bacon flavour e.g. Cheddar Minis (2 x 33g snack packets), coarsely crumbled
250ml SPAR grated cheddar cheese
50ml SPAR sweet chilli smooth fat free cottage cheese
250g SPAR Diced Bacon
4 apricots
2 hard-cling peaches
1 bunch seedless grapes
1 tub SPAR Freshline sweet baby leaf spinach (80g)
Dressing: SPAR Chip & Salad Sauce
1. Combine biscuits crumbs, grated cheese and cottage cheese. Roll the mixture into 16 marble-size balls and chill to firm them up.
2. Dry-fry the bacon until very crisp and browned. Set aside to bring to room temperature.
3. Rinse the fruits. Halve, then remove the pip from each apricot. Cut wedges off each half. Cut the peaches into neat slices.
4. Toss fruits, cheese balls and bacon together. Spoon onto a bed of baby spinach leaves.
5. Serve SPAR Chip & Salad Sauce for drizzling over as desired.
Hints and Tips: To halve the apricots, run a sharp knife tip right around the fruit centre through the stem end. Hold both halves simultaneously, and twist in opposite directions, to separate the two halves. The pip will remain in one half for removal.
Preparation time: 20 minutes
Cooking time: 5 minutes
Recommended accompaniment: SPAR Freshline wholewheat bread rolls, split and spread with SPAR butter or margarine.
Recommended wine: Pinotage Rosé
Serves: 4
Introducing fresh seasonal fruits into a salad makes a welcome change from vegetable-only offerings. This could also serve as a light lunch on its own.
250ml cheddar biscuits, bacon flavour e.g. Cheddar Minis (2 x 33g snack packets), coarsely crumbled
250ml SPAR grated cheddar cheese
50ml SPAR sweet chilli smooth fat free cottage cheese
250g SPAR Diced Bacon
4 apricots
2 hard-cling peaches
1 bunch seedless grapes
1 tub SPAR Freshline sweet baby leaf spinach (80g)
Dressing: SPAR Chip & Salad Sauce
1. Combine biscuits crumbs, grated cheese and cottage cheese. Roll the mixture into 16 marble-size balls and chill to firm them up.
2. Dry-fry the bacon until very crisp and browned. Set aside to bring to room temperature.
3. Rinse the fruits. Halve, then remove the pip from each apricot. Cut wedges off each half. Cut the peaches into neat slices.
4. Toss fruits, cheese balls and bacon together. Spoon onto a bed of baby spinach leaves.
5. Serve SPAR Chip & Salad Sauce for drizzling over as desired.
Hints and Tips: To halve the apricots, run a sharp knife tip right around the fruit centre through the stem end. Hold both halves simultaneously, and twist in opposite directions, to separate the two halves. The pip will remain in one half for removal.
Preparation time: 20 minutes
Cooking time: 5 minutes
Recommended accompaniment: SPAR Freshline wholewheat bread rolls, split and spread with SPAR butter or margarine.
Recommended wine: Pinotage Rosé
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