A vibrant-looking salad with a mild taste that is best served as the lighter side dish to a heavy meaty main.
Rucola, Tomato, And Toasted Pine Nut Salad
| Salads And Soups | Low Calorie | Paleo | Vegetarian | Fruits Nuts And Vegetables |
Ingredients
- 100 g rucola/arugula
- 6 x (medium) tomatoes
- 1 tbsp pine nuts
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- ¼ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp dried mustard powder
Instructions
Preparation
- Roughly rip up the rucola.
- Dice the tomatoes.
Method
- Step 1
- Place the pine nuts in a frying pan over medium heat. (Number 6.)
- Cook till the nuts are slightly browned, 10 mins. Stir often to prevent the pine nuts from burning on one side.
- Step 2
- In a small bowl, mix the olive oil, lemon juice, salt, pepper and mustard powder.
- Step 3
- In a salad bowl, mix the rucola and tomatoes.
- Pour the lemon vinaigrette over the top and toss.
- Step 4
- Sprinkle the pine nuts over the top of the salad to serve.
Alex