JP's Beet, Stilton, Apple, and Nut Salad

This classic salad makes an elegant and tasty first course for a dinner or a great lunch main dish. I simplify the preparation by using sliced canned beets.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the juice from a 1-pound can of sliced beets. Divide the slices among four plates, allotting 4 or 5 slices per plate.

Step 2

Mix together in a bowl ¾ cup coarsely chopped white mushrooms, about 1 cup peeled and coarsely chopped apple, ½ cup broken walnut pieces, and ½ cup crumbled Stilton cheese.

Step 3

Add 3 tablespoons mayonnaise and salt and freshly ground black pepper to taste and mix well.

Step 4

Spoon a good dollop of the mixture into the middle of the sliced beets on the plates and sprinkle on 1 teaspoon of chopped fresh chives.

Step 5

Serve.