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Light Salad Dressing

Spring Greens Salad

Preparation Time: 10 mins, Cooking Time: 20 mins

Serves 4


  • 100g quinoa
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 150g spring greens, finely shredded
  • 75g walnuts, roughly chopped
  • 2 tbsp parsley, roughly chopped
  • 3 tbsp Marry Berry’s Light Salad Dressin

Cooks tip
A great way to use up leftover cooked cabbage or greens.

Recipe Hints & Tips

Salmon Fillets - Mix 1-2 tablespoons of Mary Berry’s Light Salad Dressing with breadcrumbs and spread on salmon fillets. Grill until the crust turns golden brown and the fish is cooked through.

Asparagus, Rocket, Egg & Green Bean Salad - Boil 2 eggs in a pan of water for 8 mins, then peel and halve. Griddle some asparagus spears until slightly charred and mix with blanched and halved green beans. Toss into rocket leaves with a drizzle of Light Salad Dressing and top with halved soft boiled eggs.

Creamy leek & bacon pasta- Cook some pasta and fry some leeks and bacon in a pan. Meanwhile, mix some Mary Berry’s light salad dressing with some cream cheese. Toss the pasta, cream cheese and leek and bacon mixture together then serve.

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