Yvette’s Roquefort & Nola Mayo Salad

Here’s salad that’s packed with flavour! Yvette’s Roquefort Salad is the perfect choice for a light lunch or as a side. The recipe combines a variety of crisp lettuce leaves, along with celery, apples, seedless grapes, and roasted walnuts, to create a satisfying blend of textures and tastes. But the real star of this dish is the dressing – a creamy, tangy mix of Nola Mayo, buttermilk or plain yoghurt, crumbled Roquefort cheese, Worcestershire sauce, and garlic powder. Once you’ve tried this dressing, you’ll never go back to boring salads again!

So without further ado, here’s the recipe for Yvette’s Roquefort Salad:

Ingredients:

• Chicory leaves and endive leaves, or mixed lettuce
• Chunky chopped celery
• 2 cubed golden delicious apples with peels on
• Seedless green grapes, cut in half
• Roasted walnuts

Dressing:

• 2 cups of Nola Mayo
• 1 1/2 cups buttermilk or full-fat plain yoghurt
• Roquefort cheese, crumbled
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder

Method:

1. Chop the salad ingredients together in a mixing bowl.
2. In a separate bowl, whisk together the Nola Mayo, buttermilk or yoghurt, Roquefort cheese, Worcestershire sauce, and garlic powder until smooth and creamy.
3. Spoon the salad mix onto a plate and drizzle with the Roquefort dressing.
4. Sprinkle with extra Roquefort cheese, if desired.
5. Serve and enjoy!

Yvette’s Roquefort Salad is a perfect choice for a light lunch or dinner, or as a side dish for your next family gathering. Enjoy!