Tomato and Olive Salad
INGRÉDIENTS
- 2/3 cup pitted black or green olives, sliced 175 mL
- 8 tomatoes, sliced in wedges
- 1 cup bocconcini cheese* 250 mL
- 1 medium shallot, minced
- 2 Tbsp canola oil 30 mL
- 1 Tbsp white wine vinegar 15 mL
- 2 Tbsp minced parsley 30 mL
- 1/2 tsp salt 2 mL
- 1/2 tsp ground black pepper 2 mL
PRÉPARATION
- 1. In medium bowl, combine olives, tomatoes, bocconcini cheese and shallots. Add canola oil, vinegar and parsley. Season with salt and pepper. Toss and serve.
- Tip: *Substitute cubed mozzarella cheese for bocconcini cheese.
RENDEMENT
6 servings
PORTION
1 1/4 cup (310 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 270 |
| Lipides | 16 g |
| Gras saturés | 3 g |
| Cholestérol | 0 mg |
| Glucides | 25 g |
| Fibres | 2 g |
| Sucres | 20 g |
| Protéines | 8 g |
| Sodium | 800 mg |
| Potassium | 280 mg |
