recipes
Salad Greens with Tomato Vinaigrette
serves 20
15 min prep
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ingredients
| 400g mixed salad greens 2 Lebanese cucumbers, thinly sliced 1 punnet baby roma tomatoes, halved 1 red onion, peeled and finely sliced 2/3 cup pitted Kalamata olives ¼ cup Leggo's Pesto - Sundried Tomato ¼ cup white wine vinegar ¼ cup olive oil |
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instructions
step 1
Toss mixed salad greens, cucumbers, tomatoes, onions and olives in a large bowl.
step 2
Combine Leggo's Pesto, vinegar and olive oil to make a dressing.
step 3
Just before serving, drizzle dressing over salad and toss lightly.
recipe tip
Dressing can be made up to 2 days before required and stored in a jar in the refrigerator. Cucumbers and onion can be sliced the day before required and stored in a sealed container in refrigerator. For extra crispness, soak salad greens in cold water, drain well and dry in a salad spinner. Store salad greens in plastic bags in the refrigerator.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 187kJ (45Cal) | 310kJ (74Cal) |
| Protein | 0.6g | 1.0g |
| Fat - Total | 3.4g | 5.7g |
| - Saturated | 0.5g | 0.8g |
| Carbohydrate | 2.5g | 4.2g |
| - Sugars | 2.4g | 3.9g |
| Dietary Fibre | 0.9g | 1.5g |
| Sodium | 69mg | 114mg |
| Potassium | 107mg | 177mg |
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Salad Greens with Tomato Vinaigrette
Salad Greens with Tomato Vinaigrette
ingredients
400g mixed salad greens
2 Lebanese cucumbers, thinly sliced
1 punnet baby roma tomatoes, halved
1 red onion, peeled and finely sliced
2/3 cup pitted Kalamata olives
¼ cup Leggo's Pesto - Sundried Tomato
¼ cup white wine vinegar
¼ cup olive oil
instructions
step 1
Toss mixed salad greens, cucumbers, tomatoes, onions and olives in a large bowl.
step 2
Combine Leggo's Pesto, vinegar and olive oil to make a dressing.
step 3
Just before serving, drizzle dressing over salad and toss lightly.
serves 20 15 min prep recipe tip
Dressing can be made up to 2 days before required and stored in a jar in the refrigerator. Cucumbers and onion can be sliced the day before required and stored in a sealed container in refrigerator. For extra crispness, soak salad greens in cold water, drain well and dry in a salad spinner. Store salad greens in plastic bags in the refrigerator.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au