- Level: Easy
- Total: 13 min
- Prep: 10 min
- Cook: 3 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 349
- Total Fat
- 34 g
- Saturated Fat
- 9 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 34 mg
- Sodium
- 707 mg
- Level: Easy
- Total: 13 min
- Prep: 10 min
- Cook: 3 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 349
- Total Fat
- 34 g
- Saturated Fat
- 9 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 34 mg
- Sodium
- 707 mg
Ingredients
Dressing:
Salad:
Directions
- In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.
- Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.
- *Cooks Note: The dried chile can also be cut into small rings using scissors.
