Ingredients for Amalfi Salads
- 1/2 cup pine nuts
- 1 (10 ounce) package mixed salad greens
- 2 cups cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and halved
- 1/4 cup sun-dried tomato paste (not in oil)
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- salt and freshly ground black pepper to taste
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How to Make Amalfi Salads
- **Day Before:**
- **Make the Dressing:** In a small bowl, whisk together the tomato paste and red wine vinegar.
- Slowly whisk in the olive oil until a smooth emulsion forms. Season generously with salt and pepper to taste.
- Transfer the dressing to a screw-top jar for storage. Re-whisk gently before serving.
- **Toast the Pine Nuts:** Heat a small dry frying pan over medium heat. Add the pine nuts and toast, stirring frequently, until golden brown (about 3-5 minutes). Let cool completely and store in an airtight container.
- **Day Of:**
- **Assemble the Salads:** In a large bowl, combine the mixed salad leaves, halved cherry tomatoes, and Kalamata olives.
- Pour the dressing over the salad and gently toss to coat.
- Divide the salad among eight glasses or serving bowls.
- **Garnish:** Sprinkle each serving generously with the toasted pine nuts.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
9g
Carbs
1g
