Olive Walnut Salad

Prepare and serve cold.

Dietary Notes

Vegan, vegetarian, dairy free, gluten free, peanut free (note, many walnuts may contain traces of peanuts)

Ingredients

• 1 ½ cups (360 mL) sliced green olives

• ½ cup (120 ml) walnuts

• 4 sprigs parsley

• 1 tablespoon (15 mL) tomato paste

• 3 tablespoons (45 mL) olive oil

• 1 tablespoon (15 mL) pomegranate molasses

• ⅓ cup (80 mL) pomegranate arils to serve

Steps

1. Put ½ (120 mL) cup walnuts in a bag and gently hit with a spoon or mallet to crush them. Do not totally pulverize, just break up into small chunks.

2. Chop 4 sprigs of parsley finely.

3. In a large bowl combine 1 ½ cup (360 mL) olives, ½ cup walnuts, the chopped parsley, 1 tablespoon (15 mL) tomato paste, 3 tablespoons (45 mL) olive oil, and 1 tablespoon (15 mL) pomegranate molasses. Stir to combine.

4. Let the salad marinate for 15-20 minutes.

5. Add ⅓ cup (80 mL) pomegranate arils and serve.