jump to navigation
September
24
2006

SPINACH & BOCCONCINI SALAD

[CATHY CARR’S KITCHEN] 

100g PROSCIUTTO

1 CONTAINER BOCCONCINI CHEESE

1 PACKET BABY SPINACH LEAVES

1 PUNNET CHERRY TOMATOES

60g PINE NUTS

CRISP PROSCIUTTO IN OVEN. TOAST PINE NUTS. SLICE BOCCONCINI BALLS & HALVE CHERRY TOMATOES. TOSS TOGETHER WITH SPINACH.

DRESSING

¼ CUP OLIVE OIL

2 CLOVES GARLIC

1 LEMON

1 OR 2 TABLESPOONS HONEY

1 TEASPOON SEEDED MUSTARD

JUICE LEMON. CRUSH GARLIC. PLACE IN JAR WITH OLIVE OIL, HONEY & MUSTARD. SHAKE WELL. JUST BEFORE SERVING POUR OVER SALAD.

Damian Salad , trackback 249 views

Comments»

no comments yet - be the first?