Tomato and Olive Salad
A satisfying blend of sweet and salty. Canola oil helps the flavors shine through.
INGREDIENTES
- 2/3 cup pitted black or green olives, sliced 175 mL
- 8 tomatoes, sliced in wedges
- 1 cup bocconcini cheese* 250 mL
- 1 medium shallot, minced
- 2 Tbsp canola oil 30 mL
- 1 Tbsp white wine vinegar 15 mL
- 2 Tbsp minced parsley 30 mL
- 1/2 tsp salt 2 mL
- 1/2 tsp ground black pepper 2 mL
INSTRUCCIONES
- 1. In medium bowl, combine olives, tomatoes, bocconcini cheese and shallots. Add canola oil, vinegar and parsley. Season with salt and pepper. Toss and serve.
- Tip: *Substitute cubed mozzarella cheese for bocconcini cheese.
RINDE
6 servings
TAMAÑO DE LA PORCIÓN
1 1/4 cup (310 mL)
ANÁLISIS NUTRICIONAL
Per Serving
Calorías | 270 |
Grasa total | 16 g |
Grasa saturada | 3 g |
Colesterol | 0 mg |
Carbohidratos | 25 g |
Fibra | 2 g |
Azúcares | 20 g |
Proteína | 8 g |
Sodio | 800 mg |
Potasio | 280 mg |