The more time you allow the cranberry dressing to infuse the better in this fresh tasting summer entrée. For flavour, and to benefit from the maximum number of nutrients, ensure you buy vine-ripened tomatoes and use the freshest parsley available.
In a small jar or dish combine the cranberries, red wine vinegar, olive oil and seasoning together and set aside.
Arrange the tomatoes on a plate with the bocconcini and parsley over the top.
Stir the dressing to combine the oil and vinegar then drizzle the dressing over each salad.
Top each plate with the infused cranberries and roasted walnuts.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | nil |
| Ready in: | 10 mins |
Suitable for: |
|
| Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 14252 kj |
| Calories | 3406 kcal |
| Fat | 28 g |
| Saturated Fat | 5.9 g |
| Total Carbohydrate | 3.9 g |
| Total Protein | 9.4 g |
| Fibre | 3.5 g |
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