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Ingredientes
- 250 gm Campanelle pasta, cooked and cooled (8oz)
- 2 x Oranges, peeled and segmented
- 4 slc Prosciuto crudo, naturally cured ham, cut into strips
- 1 sm Green pepper, de-seeded and minced
- 1 x 25 grams who shelled hazelnut kernels, (1oz)
- 4 Tbsp. Orange juice
- 2 Tbsp. Hazelnut oil
- 2 Tbsp. White wine vinegar
- 2 Tbsp. Minced hazelnut kernels
- Â Â Salt and freshly grnd black pepper
- 125 gm Baby spinach leaves, (4oz)
- 75 gm Mixed salad leaves, (3oz)
Direcciones
- Combine all the salad ingredients in a bowl.
- Place the dressing ingredients in a screw-top jar and shake well.
- Arrange the spinach and mixed salad leaves on a serving plate, pour the dressing over the salad, toss well and pile on top of the salad leaves.
- Serve immediately.
- NOTES : A delicious light salad for the festive period. Ideal for a light lunch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 77 | 69% |
| Total Fat 8.68g | 11% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 94mg | 4% |
| Potassium 219mg | 6% |
| Total Carbs 4.92g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.76g | 1% |
| Protein 3.89g | 6% |
