Ingredients
- 1 small avocado peeled and sliced.
- 120 grams rocket
- 100 grams cherry tomatoes, halved.
Dressing:
- 2 sun-dried tomatoes in oil, drained and chopped
- 2 tsp oil from the sun-dried tomatoes
- 1 tsp oil balsamic vinegar
- 1 tsp brown sugar
Instructions
- Add avocado, rocket and cherry tomatoes in a serving bowl then toss gently.
- Whisk the dressing ingredients, drizzle over the salad, and serve.
Cooking time (duration): 15
Diet type: Vegetarian
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Middle Eastern
My rating:3 stars: ★★★☆☆
Posted: November 8th, 2009
Categories:
Salads
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Ingredients
- 1/4 cup hazelnuts
1/2 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
1 tsp. Dijon-style mustard
1 tsp. honey
1 clove garlic, minced
1 shallot, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 head iceberg lettuce, washed and torn into bite-size pieces
10 pcs strawberries
1/4 cup goat cheese, crumbled
Instructions
- Preheat oven to 350 degrees. Put hazelnuts on a sheet pan and bake until toasted, about 10 minutes.
In a small bowl, whisk oil, vinegar, mustard, honey, garlic, shallot, salt, and pepper.
Gently wash, hull, and cut strawberries into quarters.
In a large bowl, toss lettuce, strawberries, and hazelnuts with enough dressing to coat evenly.
Pile high onto salad plates and top with goat cheese. Serve immediately.
Quick Notes
Serve with some wine on the afternoon.
Cooking time (duration): 15
Diet type: Vegetarian
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: French
My rating:5 stars: ★★★★★
- GhD 