Thursday, September 20, 2018

CC#33: Green bean and tomato salad with mustard hazelnut dressing

My portion of this was green beans, but hubby don't eat beans hence I made his with blanched broccoli.  Very simple salad to rustle up. Greens of your choice with skinned chopped tomatoes, or halved cherry tomatoes. Toasted, skinned and crushed (I used the mortar and pestle) hazelnuts , mixed with hazelnut oil, cider vinegar and wholegrain mustard. Easy.
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Recipe from page 96 of The Australian Women's Weekly ~ New Salads
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I'm linking this post with Cookbook Countdown #33 

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