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Blog
Tasty Salad Nicoise
Posted on 5 October, 2011 at 7:15 |
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Another one of my favourites I thought I ought to share: Salade Nicoise - serves 1 50g new potatoes 50g green beans, trimmed 100g fresh tuna, grilled or canned tuna 5 large cos lettuce leaves 3 plum tomatoes 1 tbsp capers 4 anchovy fillets, drained 6 black olives 1/2 small red onion chopped 5 basil leaves, torn into strips Dressing: 2tbsp olive oil 2tsp balsamic vinegar Steam or boil potatoes and beans until tender. Arrange lettuce on place Whisk together dressing ingredients Slice tomatoes and put in bowl. Chop capers and anchovies and add to bowl Halve potatoes, add to bowl along with beans, onion and basil Sprinkle dressing over ingredients and toss to coat evenly. Allow salad to stand for a few minutes so the flavours infuse Spoon over lettuce and season to taste Break the runa into walnut sized chunks and scatter over the top. Yummy! |
Green Vegetable, Cannellini Bean and Herb Salad
Posted on 12 September, 2011 at 13:58 |
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Found this really yummy salad I thought I ought to share. Low fat and filling. It makes a great lunchtime snack or is great with some grilled chicken or fish Green Vegetable, Cannellini Bean and Herb Salad (serves 1) 50g green beans, trimmed 50g peas 75g broccoli, cut into florets 75g courgette, sliced 50g tinned cannellini beans (drained weight) 75g herb salad leaves salt and freshly ground black pepper Dressing: 1tsp white wine vinegar 2tbsp olive oil 1tsp runny honey 2tsp finely chopped fresh basil 1/2 tsp wholegrain mustard 1) Boil or steam the vegetables until tender, about ten minutes. Drain and set to one side. 2) To make the dressing, place all the ingredients in a cup or bowl and whisk together until blended. 3) Mix the vegetables and cannellini beanss together in a bowl. Drizzle over the dressing, then toss until all the ingredients are evenly coated. 4) Arrange the salad leaves on a plaate, pile over the vegetables, season to taste and serve immediately. Enjoy! |
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