Stilton- and Walnut-Stuffed Tomato Salad Stilton- and Walnut-Stuffed Tomato Salad

Stilton- and Walnut-Stuffed Tomato Salad image Image by: Stilton- and Walnut-Stuffed Tomato Salad image Author: Canadian Living

Serve this salad with crusty Italian bread for lunch or as a refreshing first course before a light supper. The tangy anchovy dressing is a must for your recipe box!

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2014


  • 4 beefsteak tomatoes or other large tomatoes
  • 1/2 cup walnut halves toasted and chopped
  • 1/2 cup diced celery
  • 1/2 cup diced Cubanelle pepper or sweet green pepper
  • 3 cups torn iceberg lettuce
  • 3 cups arugula
  • 2 cups torn radicchio
  • 55 g Stilton cheese (or other blue cheese), crumbled
Anchovy Dressing:
  • 2 anchovy fillets minced
  • 1 clove garlic pressed or minced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons minced red onions
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons red wine vinegar
  • pinch each salt and pepper


Anchovy Dressing: Whisk together anchovies, garlic, oil, onion, balsamic vinegar, red wine vinegar, salt and pepper; set aside.

Cut tops off tomatoes. Scoopout flesh and seeds; chop flesh, discarding seeds and liquid. Set tomato shells aside.

In bowl, toss together chopped tomato flesh, walnuts, celery, Cubanelle pepper and 3 tbsp of the dressing.

In separate bowl, toss together lettuce, arugula, radicchio and remaining dressing; arrange on 4 salad plates. Place 1 tomato shell in centre of each plate; spoon walnut mixture into shells. Sprinkle with cheese.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 242 mg
  • Sugars 9 g
  • Protein 9 g
  • Calories 297.0
  • Total fat 24 g
  • Cholesterol 17 mg
  • Saturated fat 6 g
  • Total carbohydrate 15 g


  • Iron 13.0
  • Folate 50.0
  • Calcium 12.0
  • Vitamin A 30.0
  • Vitamin C 75.0
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Stilton- and Walnut-Stuffed Tomato Salad