Anchovy & Olive Salad

Low Carb Recipes
ANCHOVY & OLIVE SALAD
To save time, buy olives that are already pitted, but if they are stored in brine, make sure they are rinsed thoroughly before using.

INGREDIENTS
Large handful mixed lettuce leaves
20 black olives
12 cherry tomatoes
1 tbsp chopped fresh oregano
6 canned anchovy fillets, drained

DRESSING
4 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tbsp lemon juice
1 tbsp chopped fresh flat-leaf parsley
salt and pepper
lemon wedges, to garnish

To make the dressing, place all the ingredients in a small bowl, season to taste with salt and pepper, and stir together well.
To assemble the salad, arrange the lettuce leaves in a serving dish. Pit and halve the olives, halve the cherry tomatoes, then scatter the olives and tomatoes on top of the lettuce leaves with the oregano. Thinly slice the anchovies and add to the salad. Drizzle over the dressing. Serve on individual plates garnished with lemon wedges.

Nutritional Information
Calories 152
Protein 2g
Carbohydrate 2g
Sugars 2g
Fat 1 5g
Saturates 2g

Source : Time to cook low carb