San Francisco Salad
Portions:
40Preparation Time:
Cooking Time:
Ingredients
- 1 bag (2 kg) Arctic Gardens San Francisco Mix
- 4 cups (1 L) Pennine, uncooked
- 1 ½ cups (375 ml) Mini Bocconcini cheese
DRESSING
- 1/2 cup (125 ml) Olive oil
- 1/2 cup (125 ml) Roasted red pepper purée
- 1 tbsp (15 ml) Garlic, finely chopped
- 1/2 cup (125 ml) Red onion, chopped
- 2 tsp (10 ml) Salt
- 1/2 tsp (2.5 ml) Ground black pepper
Preparation
- Cook the pennine in boiling water for 8 minutes. Drain and set aside in the fridge.
- Boil or steam the San Francisco mix for 5 minutes. Drain and set aside in the fridge.
- In a large bowl, mix together all of the dressing ingredients.
- Add the pennine, San Francisco mix and the mini Bocconcini.
- Mix the ingredients. Set aside in the fridge for 30 minutes in order to develop the flavours.
- Serve cold as a side dish.
