Recipe for Orange, Ham and Hazelnut Pasta Salad

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Yield:

4 servings

Ingredients:

Amount	Ingredient
250 gm	Campanelle pasta, cooked and cooled (8oz)
2 x	Oranges, peeled and segmented
4 slc	Prosciuto crudo, naturally cured ham, cut into strips
1 sm	Green pepper, de-seeded and chopped
1 x	25 grams who shelled hazelnut kernels, (1oz)
	----------------- FOR THE DRESSING ----------------
4 tbl	Orange juice
2 tbl	Hazelnut oil
2 tbl	White wine vinegar
2 tbl	Chopped hazelnut kernels
	Salt and freshly ground black pepper
	----------------- TO SERVE ----------------
125 gm	Baby spinach leaves, (4oz)

Instructions:

Instructions: Combine all the salad ingredients in a bowl.

Place the dressing ingredients in a screw-top jar and shake well.

Arrange the spinach and mixed salad leaves on a serving plate, pour the dressing over the salad, toss well and pile on top of the salad leaves.

Serve immediately.

NOTES : A delicious light salad for the festive period. Ideal for a light lunch.

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