English Summer Salad with Wensleydale Recipe

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4 - 6




15 min


  • 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)


  • 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.

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