

Roast tomato salad
Ingredients
- 1 punnet (250g) baby Roma or cherry tomatoes, halved lengthways
- 1 large cos lettuce, shredded
- 1 small red onion, thinly sliced
- 3 stalks celery, thinly sliced
- 1 tablespoon pine nuts, toasted
- Dressing
- 1 lemon, rind, grated, and juice
- 1 tablespoon olive oil
- 1 teaspoon no-added-salt
- lemon pepper
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Instructions
1 Preheat oven to 180°C. Line a baking tray with baking paper. Top with tomatoes and roast for 10 minutes, or until tender. Cool.
2 Combine lettuce, onion, celery, pine nuts and tomatoes in a bowl, or on a serving platter.
3 To make dressing, combine lemon rind, juice, oil and lemon pepper in a screw-top jar. Shake to combine. Dress salad just before serving.
Serve as part of this budget dinner party for eight… three courses for under $7 per person!
$11.36 Ricotta and silver beet triangles
$25.20 Greek chicken
$10.08 Roast tomato salad
$07.92 Mandarin syrup cake
$54.56 Total
Nutrition Info (per serve)
-
Calories 38cal
-
Kilojoules 160kJ
-
Protein 1g
-
Total fat 3g
-
–Saturated fat 0g
-
Carbohydrates 5g
-
–Sugars 2g
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Dietary fibre 2g
-
Sodium 120mg
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Calcium 20mg
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Iron 0mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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