Amalfi salads
Solo salads for a casual help-yourself party
Difficulty and servings
Serves 8
Preparation and cooking times
Cook 10 - 20 mins
Vegetarian, Super healthy
- The day before, make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in the olive oil to form a smooth emulsion and season to taste. Store it in a screw-top jar if you want to get ahead and rewhisk before using on the night.
- The pine nuts can be dealt with the day before to save time. Heat a small frying pan, tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
- To serve, put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well, then divide between eight glasses and sprinkle with the toasted pine nuts.
Per serving
164 kcalories, protein 3.0g, carbohydrate 6.0g, fat 15.0 g, saturated fat 2.0g, fibre 2.0g, salt 1.77 g
Recipe from Good Food magazine, January 2002.
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http://www.bbcgoodfood.com/recipes/2690/
http://www.bbcgoodfood.com/recipes/2690/
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Ingredients
- 50.0g pine nuts
- 2 x 110g packs salad leaves (we used bistro salad with red chard)
- 200.0g SunBlush tomatoes , roughly chopped
- 200.0g black olives (niçoise are great)
FOR THE DRESSING
- 1 tbsp sundried tomato paste
- 1.0 tbsp balsamic vinegar
- 5.0 tbsp olive oil
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Difficulty and servings
Serves 8
Preparation and cooking times
Cook 10 - 20 mins
Vegetarian, Super healthy
Solo salads
Ingredients
- 50.0g pine nuts
- 2 x 110g packs salad leaves (we used bistro salad with red chard)
- 200.0g SunBlush tomatoes , roughly chopped
- 200.0g black olives (niçoise are great)
FOR THE DRESSING
- 1 tbsp sundried tomato paste
- 1.0 tbsp balsamic vinegar
- 5.0 tbsp olive oil
Per serving
164 kcalories, protein 3.0g, carbohydrate 6.0g, fat 15.0 g, saturated fat 2.0g, fibre 2.0g, salt 1.77 g
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20 March 2010
floss rated this recipe
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09 October 2010
Marianne rated this recipe
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