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Fruity Wensleydale Salad  Veg  CD  MC  British    25mins


Serves 4      Cold  Vegetarian  Fruit  Salads  Main Course  Gluten Wheat Free  Eggless  Britain  Europe   



4 Dessert Apples

Lemon Juice

1/2 Honeydew Melon

400g/14oz  Tinned Pineapple slices

125g/5oz Dates, stoned and chopped

1/2 Large Cucumber, cut into cubes

4 Sticks Celery, chopped

350g/12oz Wensleydale Cheese

300g/11oz Natural Yoghurt

2 teasp Sugar

Lettuce leaves to serve




1. Core and slice the apples and toss in lemon juice to prevent discoloration. Cut the skin from the melon, remove the seeds then cut into cubes. Drain the


2. In a large bow, mix together the apple, melon, pineapple, dates, cucumber, celery and cheese . Add the yogurt and sugar and mix thoroughly.


3. Line a large serving platter or bowl with lettuce leaves then pile the fruity salad on top. Serve immediately.



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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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