Orange, ham and hazelnut pasta salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Campanelle pasta; cooked and cooled |
| ; (8oz) | ||
| 2 | Oranges; peeled and | |
| ; segmented | ||
| 4 | slices | Prosciuto crudo; naturally cured |
| ; ham, cut into | ||
| ; strips | ||
| 1 | small | Green pepper; de-seeded and |
| ; chopped | ||
| 1 | 25 grams who shelled hazelnut kernels; (1oz) | |
| 4 | tablespoons | Orange juice |
| 2 | tablespoons | Hazelnut oil |
| 2 | tablespoons | White wine vinegar |
| 2 | tablespoons | Chopped hazelnut kernels |
| Salt and freshly ground black pepper | ||
| 125 | grams | Baby spinach leaves; (4oz) |
| 75 | grams | Mixed salad leaves; (3oz) |
Directions
FOR THE DRESSING
TO SERVE
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.
Converted by MC_Buster.
NOTES : A delicious light salad for the festive period. Ideal for a light lunch.
Converted by MM_Buster v2.0l.