* 1 tablespoon olive oil
* 1 tablespoon red wine vinegar
* 1 medium red onion, sliced very finely
* 2 large oranges
* 200g (7 oz) baby spinach
* 85g bag of watercress
* 225g (8oz) Shropshire Blue cheese, cut into cubes
* 50g (2oz) almonds
1st In a large bowl mix salad and olive oil and vinegar. With salt and black pepper. Add the red onion and stir well.
2nd With a serrated knife, peel oranges, removing all marks. Do this over the salad Schüssel said that you catch every drop of orange juice. Segment the oranges with a knife to remove all the membrane, adding them to the bowl with the juice.
3rd Place the spinach and watercress in the salad bowl. Toss together coat in the cloakroom. Add the pieces of cheese.
4th Toast the almonds, either under the grill or in a heavy-based frying pan until they begin to lightly brown. Tip: Serve on the lettuce in the heat, then immediately.
Nutritional information per portion
* Calories 410(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.