Salad with Triple Cheddar Fruit Kebobs

Try this delicious and healthy summer recipe for a nice lunch in the sun.

Prep time: 15 minutes

2 Tbsp. (30mL) balsamic vinegar

1 Tbsp. (15mL) maple Syrup

½ tsp. (2mL) Dijon mustard

1/3 cup (75mL) vegetable oil

Salt and pepper, to taste

8 cups (2L) baby spinach (or Boston lettuce leaves), washed & dried

Mild Coloured Cheddar Cheese

Marble Cheddar Cheese

Old White Cheddar Cheese

8 bamboo skewers

1 Royal Gala Apple, cut into small wedges

16 grapes

¼ cup (50mL) toasted chopped walnuts (optional)

• Whisk together vinegar, maple syrup and Dijon. Slowly pour in oil, whisking continuously. Season to taste. Set aside.

• Divide greens amongst 4 dinner plates.

• Cut each cheese to yield 8 (¾-inch /2 cm) cubes, making a total of 24 cubes.

• Thread each skewer with 1 of each of the cheeses, 2 wedges of apple, and 2 grapes, alternating the cheese and fruit.

• Place 2 skewers on each salad. Drizzle with dressing. If desired, sprinkle with walnuts.