Now that the sun has started to emerge in rain-sodden Sydney, I thought a light summer salad with a twist would be perfect for a light supper this evening, to accompany the Shepherd’s Pie I made earlier today (recipe to follow).
This salad is delicious but particularly because of it’s dressing! All low carb and low fat as usual.
Ingredients:
Dressing 1: sun-dried tomatoes, about ½ cup
2 tbsp red wine or sherry vinegar
½ cup water
1 tbsp Xylitol
Dressing 2: 2 tbsp olive oil
2 tbsp red wine or balsamic vinegar
1 tbsp Xylitol
2 cloves garlic, crushed
ground black pepper
Salad:
3-4 large slices of low fat ricotta
1 punnet baby tomatoes
1 shallot, finely chopped
fresh basil
Preparation:
Combine the sun-dried tomatoes, vinegar, water and xylitol in a small pan and heat for about 15 minutes. Blend until it turns into a paste.
Beat together ingredients for Dressing 2 in a bowl and set aside. Chop tomatoes, shallot, fresh basil together and toss in Dressing 2.
Place slices of ricotta on a plate or platter and cover with dollops of Dressing 1. Place the tomatoes and over the ricotta, and garnish with more fresh basil.
