Free Healthy Recipe - Tomato, Cranberry and Bocconcini Salad

Gluten free, Low carbohydrate, Wheat Free

The more time you allow the cranberry dressing to infuse the better in this fresh tasting summer entrée. For flavour, and to benefit from the maximum number of nutrients, ensure you buy vine-ripened tomatoes and use the freshest parsley available.

Ingredients

2 tbsp dried cranberries

20 ml good quality red wine vinegar

60 ml extra virgin olive oil

pinch sea salt and cracked black pepper

3 large vine ripened tomatoes, thickly sliced

5 bocconcini sliced

2 cups parsley, chopped

3 tbsp walnuts, roasted

Method

In a small jar or dish combine the cranberries, red wine vinegar, olive oil and seasoning together and set aside.

Arrange the tomatoes on a plate with the bocconcini and parsley over the top.
Stir the dressing to combine the oil and vinegar then drizzle the dressing over each salad.
Top each plate with the infused cranberries and roasted walnuts.

Makes 4 servings

Prep Time:	10 mins
Cooking Time:	nil
Ready in:	10 mins
Suitable for:
Lunch, Salad

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Nutritional Information - Per Serve
Kj	14252 kj
Calories	3406 kcal
Fat	28 g
Saturated Fat	5.9 g
Total Carbohydrate	3.9 g
Total Protein	9.4 g
Fibre	3.5 g

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