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Spinach, Bocconcini and Hazelnut Salad https://www.metro.ca/userfiles/image/recipes/salade-epinards-bocconcini-noisettes-4374.jpg PT30M PT05M PT35M
Mix butter with garlic and basil. Pepper to taste. Spread on both sides of bread slices and broil under medium heat in the oven or grill on the barbecue. Set aside. Arrange a bed of spinach with tomatoes, Bocconcini and hazelnuts on four plates. Add a drizzle of oil and vinegar. Season to taste. Serve salad with basil and garlic crostini.
4
3 2 5 2
crostini 2 Tbsp. (30 mL) butter 1 clove garlic, chopped 1 Tbsp. (15 mL) fresh basil, chopped 2 slices of crusty bread, cut into triangles Salad 454 g baby spinach 2 tomatoes, diced 8 canadian bocconcini, sliced or quartered 1/4 cup (60 mL) hazelnuts, coarsely chopped 1/3 cup (80 mL) hazelnut or walnut oil 1/4 cup (60 mL) balsamic vinegar Salt and freshly ground pepper
Spinach, Bocconcini and Hazelnut Salad

Spinach, Bocconcini and Hazelnut Salad

Rate this recipe
2 Votes
4
servings
0:30
Preparation
0:05
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • crostini
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  • 2 Tbsp.
    (30 mL)
    butter
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    SAVE $3.00
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  • 1
    clove garlic, chopped
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    ORGANIC GARLIC

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    $2.99 ea.

    85 g PRODUCT OF ARGENTINA


  • 1 Tbsp.
    (15 mL)
    fresh basil, chopped
  • 2
    slices of crusty bread, cut into triangles
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  • Salad
  • 454 g
    baby spinach
  • 2
    tomatoes, diced
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    UNICO TOMATO PASTE

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    $0.69 ea.

    156 ml SELECTED VARIETIES


  • 8
    canadian bocconcini, sliced or quartered
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    TRE STELLE RICOTTA OR BOCCONCINI CHEESE

    TRE STELLE RICOTTA OR BOCCONCINI CHEESE

    $5.99 ea.

    200 - 475 g SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    hazelnuts, coarsely chopped
  • 1/3 cup
    (80 mL)
    hazelnut or walnut oil
  • 1/4 cup
    (60 mL)
    balsamic vinegar
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    BRAGG APPLE CIDER VINEGAR

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    500 ml SELECTED VARIETIES



  • Salt and freshly ground pepper
Imprimer ma sélection

Preparation

Mix butter with garlic and basil. Pepper to taste. Spread on both sides of bread slices and broil under medium heat in the oven or grill on the barbecue. Set aside.

Arrange a bed of spinach with tomatoes, Bocconcini and hazelnuts on four plates.

Add a drizzle of oil and vinegar. Season to taste.

Serve salad with basil and garlic crostini.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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