Tomato salad with almonds

Name: Tomato salad with almonds
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g baby bottled tomatoes; 1/2 bunch Spring onions; 3 leaves Lettuce and lollo rosso; 2 stem(s) Dill; 4 TABLESPOONS Vinegar; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g almonds without skin

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g baby bottled tomatoes
1/2 bunch Spring onions
3 leaves Lettuce and lollo rosso
2 stem(s) Dill
4 TABLESPOONS Vinegar
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g almonds without skin

Directions

1
Clean and wash the tomatoes and spring onions and cut them into thin slices. Salads clean, wash, pluck into bite-sized pieces. Wash dill, pluck little flags. Whip vinegar and 4 tablespoons of oil. Season with salt, pepper and sugar. Mix prepared ingredients and marinade.
2
Leave to stand for a while, season if necessary. Heat the remaining oil. Add the almonds. Sprinkle with salt and roast until golden brown. Arrange salad in portions on plates. Serve sprinkled with salted almonds.