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Seasonal Baco-Cheddar Salad Recipe

Introducing fresh seasonal fruits into a salad makes a welcome change from vegetable-only offerings. This could in fact serve as a light lunch on its own.

Difficulty

Prep Time

20 minutes

Cooking Time

5 minutes

Serves

4
Print Recipe

Recipe Ingredients

  • 250 ml cheddar biscuits, bacon flavour  eg Cheddar Minis (2 x 33g snack packets), coarsely crumbled
  • 250 ml SPAR grated cheddar cheese 
  • 50 ml 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 (80 g)
  • SPAR Chip & Salad Sauce

Recipe Method

  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 & 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.

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