Amalfi Salads Food

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AMALFI SALADS



Amalfi salads image

Solo salads for a casual help-yourself party

Provided by Merrilees Parker

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 20m

Number Of Ingredients 7

50g pine nut
2 x 110g packs salad leaves (we used bistro salad with red chard)
200g SunBlush tomato , roughly chopped
200g black olive (niçoise are great)
1 tbsp sundried tomato paste
1 tbsp balsamic vinegar
5 tbsp olive oil

Steps:

  • 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.

Nutrition Facts : Calories 164 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 1.77 milligram of sodium

AMALFI SALADS



Amalfi Salads image

Make and share this Amalfi Salads recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

50 g pine nuts
2 (110 g) packages salad leaves (e.g. red chard)
200 g sunblush tomatoes, roughly chopped
200 g black olives (nicoise are great)
1 tablespoon sun-dried tomato paste
1 tablespoon balsamic vinegar
5 tablespoons olive oil

Steps:

  • 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 re-whisk 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.
  • divide between eight glasses.
  • sprinkle with the toasted pine nuts.

Nutrition Facts : Calories 151.6, Fat 15.4, SaturatedFat 1.8, Sodium 235.7, Carbohydrate 3.8, Fiber 1.4, Sugar 1.1, Protein 1.4

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