Mixed Greens, Cherry Tomato & Pine Nut Salad

[Phil]

Mixed Greens, Cherry Tomato & Pine Nut Salad

The arugula (rocket) imparts a delicate peppery taste to this simple and healthy salad.

(2 Serves)

1 1/2 cups roughly torn romaine (Cos) lettuce
1 1/2 cups arugula (rocket)
10 cherry tomatoes - halved
2 tablespoons pinenuts - toasted if desired
1 1/2 tablespoons lemon juice
1 1/2 tablespoons extra virgin olive oil
1/2 clove garlic - minced (crushed)
a pinch each of salt and freshly ground black pepper

Mix the lemon juice, olive oil, garlic, salt and pepper together in a small bowl.
Combine the romaine lettuce, arugula and cherry tomato halves with the dressing in a salad bowl and sprinkle the pinenuts over the top.

[Incarpignigma]

7-8 cups mixed greens, torn into bite-size pieces
2 green onions, chopped
1/4 cup chopped celery
1 cup drained mandarin oranges
1 cup chopped roasted hazelnuts

Toss greens, onions, celery and oranges with dressing. Sprinkle with hazelnuts. Drizzle salad with Parsley Dressing. Serves 6-8.

Parsley Dressing:
1/2 cup oil
1/4 cup chopped parsley
2 tablespoons sugar
2 tablespoons apple cider vinegar
Salt and pepper to taste

Mix all ingredients together in a bowl and whisk to combine. Let set for at least 1/2 hour to allow flavors to blend.

[Incarpignigma]

Fancy something different on your toast in the mornings then try this.
Rub a clove of garlic onto your hot toast. not all of it, each person is different
Drizzle olive oil on and then add the tomato puree.

4 large tomatoes, chopped
2 garlic cloves, chopped
1/4 tsp sea salt
grated rind and juice of 1/2 lemon
1 tsp soft brown sugar
2 tbsp olive oil
ground black pepper

Place the tomatoes, garlic, salt, lemon rind and brown sugar in a pan.
Cover and gently cook for about 5 mins.
Stir in the lemon juice and olive oil.
Cook uncovered for about 8 mins until thick and pulpy.
Garnish with pepper.