Mozzarella, beetroot and rocket salad recipe | olivemagazine
This quick and easy Italian salad is perfect for a light lunch or supper and is ready in just 10 minutes. Serve on its own, or with crusty bread.
Ingredients
- 50g bag rocket
- 1 ball mozzarella torn into pieces
- 4 vac-packed cooked beetroot cut into wedges
- 2 tbsp red wine or sherry vinegar
- 1 tsp Dijon mustard
- olive oil
- 2 tbsp pine nuts toasted
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