Summer greens & nectarines
Serve this vegetarian treat with crusty or garlic bread - just terrific on a balmy summer's eve
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 - 25 minutes
Vegetarian
- MAKE THE DRESSING: In a small bowl, stir together the honey, balsamic vinegar and shallot. Now whisking, slowly drizzle in the olive oil, then season to taste.
- PREPARE THE SALAD: Dry roast the almonds in a small pan, tossing the pan often so the nuts brown all over but do not burn. Slice the nectarines thinly. Put the watercress or mixed salad leaves and the nectarines on 4 plates and drizzle over the dressing, crumble over the goat's cheese. Grind black pepper over and scatter with the almonds.
Based on a recipe from Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz, published by Big Ideas Publishing Inc.
504 kcalories, protein 12g, carbohydrate 12g, fat 45 g, saturated fat 11g, fibre 2g, sugar 3g, salt 0.7 g
Recipe from Good Food magazine, August 2003.
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http://www.bbcgoodfood.com/recipes/2995/
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Ingredients
FOR THE DRESSING
- 1 tbsp clear honey
- 2 tbsp balsamic vinegar
- ½ shallot , very finely chopped
- 125ml extra-virgin olive oil
FOR THE SALAD
- 50g whole blanched almonds
- 3 ripe nectarines
- 85g bag watercress or mixed salad leaves
- 150g pack goat's cheese , we used chevrissime blanc from Waitrose
- French bread for serving
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New potato, tuna & spinach salad
A hearty main meal salad that's easily doubled to feed a crowd
5
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 - 25 minutes
Vegetarian
Serve with crusty or garlic bread
Ingredients
FOR THE DRESSING
- 1 tbsp clear honey
- 2 tbsp balsamic vinegar
- ½ shallot , very finely chopped
- 125ml extra-virgin olive oil
FOR THE SALAD
- 50g whole blanched almonds
- 3 ripe nectarines
- 85g bag watercress or mixed salad leaves
- 150g pack goat's cheese , we used chevrissime blanc from Waitrose
- French bread for serving
504 kcalories, protein 12g, carbohydrate 12g, fat 45 g, saturated fat 11g, fibre 2g, sugar 3g, salt 0.7 g
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02 June 2009
TastyThoughts commented on this recipe
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16 August 2011
Lorraine rated and commented on this recipe
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16 August 2011
Lorraine commented on this recipe
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