Amalfi salads

Amalfi salads

Solo salads for a casual help-yourself party

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Cook time

Cook 10 - 20 mins

Vegetarian

Vegetarian, Super healthy

Method

  1. 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.
  2. 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.
  3. 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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  • 20 March 2010

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    5 stars

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  • 09 October 2010

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Cook time

Cook 10 - 20 mins

Vegetarian

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

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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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