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Warm celery root and bocconcini salad
Warm celery root and bocconcini salad

Warm celery root and bocconcini salad

Portions 4
Preparation Time
Cooking Time

Ingredients

2 tbsp (30 ml) olive oil

1 bag Arctic Gardens vegetables for pizza

1 can Bonduelle black beans

Salt and freshly ground pepper

1/4 c (60 ml) balsamic vinegar

2 c (500 ml) kale, chopped

1 can of Del Monte Shredded Celery Root

2 tomatoes, quartered

1 container about 6 ½ oz (200 g) mini-bocconcini, cut in half

3 tbsp (45 ml) coarsely chopped basil

Preparation

Meanwhile, in a large non-stick pan, heat oil at medium high and sauté vegetables for 2 minutes.

Add the black beans and cook for another 1 minute.

Season to taste and add the balsamic vinegar.

Remove from heat, add kale and stir.

In a large bowl, combine the celery root with the tomato wedges, bocconcini, pan contents and basil.

Correct seasoning and serve.

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