Grind the olives, almonds, capers, and olive oil in a food processor or blender until obtaining a paste.
Season with pepper to taste.
Pour over the mixed greens.
For conservation, it is recommended to store it in a jar in the fridge.
CHICKEN WITH POMEGRANATE AND WHOLE WHEAT PASTA SALAD
PEAS, 3-CHEESE AND BLACKBERRY SALAD
Cucumber, blackberry, and blueberry salad
COLD RICE, FETA CHEESE AND BLUEBERRY SALAD
Mixed greens with rough bindweed fruit and Roquefort dressing
BULGUR AND BLACKBERRY SALAD
SALMON WITH BLACK LENTILS AND BLUEBERRIES
Arugula, roasted pumpkin, and blueberry salad
STRAWBERRY, ARUGULA AND MOZZARELLA SALAD
Thai salad with raspberry dressing in a jar
