Pear and white cheddar salad

Pear and white cheddar salad
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Lunch
  • Main meal
  • 30 minutes or less
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This salad can be used as a low protein snack or would make a nice dinner party starter. Whilst salad leaves and tomatoes are high in potassium, the small quantities used in the recipe keep the overall potassium content low.



1 tablespoon rapeseed oil

1 slice of thick white bread

60g mixed organic leaves, freshly washed

2 medium ripe pears

Juice of ΒΌ lemon

60g cherry tomatoes

60g mature white cheddar cheese


2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 teaspoon golden syrup

1 level teaspoon wholegrain mustard

Pinch of brown sugar


  1. Step 1

    Make the salad dressing by putting the vinegar, oil, golden syrup, mustard and sugar into a container with a lid. Shake vigorously until thick and smooth. Store in the fridge.

  2. Step 2

    To make the croutons, first cut the bread into cubes. Heat 1 tablespoon of oil in a frying pan and fry the bread cubes until golden brown and crunchy. Keep warm until ready to serve.

  3. Step 3

    Peel, core and slice the pears and cut the cherry tomatoes in to quarters. Wash and prepare four individual portions of the salad leaves on plates or in small bowls. Add the pear slices and drizzle with the lemon juice.

  4. Step 4

    Cube or crumble the cheese evenly on top and sprinkle over the croutons and cherry tomatoes. Drizzle the dressing over the salad and serve.

Food facts

The main source of carbohydrate in this meal is from the bread to make croutons. The total carbohydrate value has been provided for those who are trained in insulin adjustment.

The small portions of salad leaves and tomatoes keep the overall potassium content of this salad low.

Hard cheese is high in phosphate but again the small portion in this dish keeps the overall phosphate content low. If you have been prescribed a phosphate binder ensure you take them with this dish.

Use gluten-free bread for your croutons.

Use a dairy-free cheese.

For the mixed leaves you could use butterhead, baston, bib, webb, cos, romaine, iceberg, red leaf and rocket etc. Avoid spinach leaves as they are high in potassium.