Summer Cheddar Cashew Salad (Low Fibre)

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Serves 4 as main meal
  • 200 grams reduced fat shredded cheese
  • 2 tablespoons of toasted cashew nuts chopped
  • 2 cups of iceberg lettuce
  • 1 cup of cooked green beans
  • 1 tablespoons of red onion finely diced*
  • 4 tablespoons of extra virgin olive oil
  • 2 teaspoons of lemon juice
  • Pinch of salt and pepper
  • A teaspoon of Dijon mustard
  1. Chop cashew nuts and roast in 200C oven for ten minutes
  2. Set aside to cool for 10 minutes
  3. Combine all ingredients in a large bowl
  4. Add all ingredients of the dressing into a container with a secure lid, shake vigorously
  5. Pour over salad mix and mix through
  6. Let stand for 20 minutes
  7. Place in individual small soup bowls to serve
*could cause wind and odour