Brie and Crispy Bread Salad with Cranberry Dressing

Brie and Crispy salad with cranberry dressing

 This is another Donna Hay classic. I adore this woman’s recipes! Simple, fresh and big on flavour! This is a great option for a starter, or a nice and light Sunday night snack 🙂 

  • 2 pieces flat bread
  • olive oil, for brushing
  • 250g brie, sliced
  • 2 cups rocket (arugula) leaves

cranberry dressing

  • ¼ cup roughly chopped dried cranberries
  •  2 tablespoons olive oil
  •  2 tablespoons red wine vinegar
  •  sea salt and cracked black pepper

– To make the cranberry dressing, place the cranberries, oil, vinegar, salt and pepper in a bowl and stir to combine. Set aside.

– Preheat the oven to 200°C . Brush the bread with the oil and place on a baking tray. Bake for 4–5 minutes or until golden and crispy. Allow to cool and break into small pieces.

– To assemble the salad, divide the brie, rocket and bread between serving plates and drizzle with the cranberry dressing.

Serves 4.

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