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Blue Cheese and Spinach Salad

Serves 6


  • 1/2 bunch young spinach leaves
  • 150g Australian blue vein cheese, chopped
  • 4 hard boiled eggs, cut into wedges
  • 1/4 cup walnuts
  • 1 tablespoon white wine vinegar
  • 50g Australian blue vein cheese, extra
  • 1/4 cup sour cream
  • 1 spring onion, chopped
Download Recipe (PDF)


  1. Arrange the spinach onto individual serving plates and top with cheese, egg and walnuts. Drizzle with vinegar. Place the extra cheese into a saucepan and stir over low heat until melted, add sour cream and remove from the heat. Drizzle the warm dressing over the salad and garnish with spring onion. Serve immediately.
  2. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 983
Protein (g) 13
Fat, Total (g) 20
Carbohydrates (g) 1
Sodium (mg) 0
Calcium (mg) 217
Iron (mg) 0


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