Salad Greens with Tomato Vinaigrette
SERVES 20
PREPARATION 15 minutes
COOKING TIME None required
INGREDIENTS
400g mixed salad greens
2 Lebanese cucumbers, thinly sliced
1 punnet baby roma tomatoes, halved
1 red onion, finely sliced
2/3 cup pitted Kalamata olives
¼ cup Leggo’s Pesto – Sundried Tomato
¼ cup white wine vinegar
¼ cup olive oil
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.
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 store 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.
