Salads

Crispy Bacon and Lettuce Salad

Ingredients

250g rindless bacon

1 large lettuce

250g mayonnaise

salt and pepper

Method

Cut bacon into pieces. Fry, grill or microwave bacon till crispy. Pouring off excess oil from the bacon. Allow bacon to cool. Shred or break up lettuce into bite size pieces. Combine lettuce and bacon. Add mayo. Allow to chill for about 30 minutes. Season with salt and pepper.

Seared Beef Salad

Ingredients

1 ½ kg beef rump steak

2 tablespoons oil

2 bunches asparagus spears, chopped

200g snow peas

1 bunch english spinach

4 cups bean sprouts

1 medium red spanish onion

1 medium red pepper, thinly sliced

2 medium carrots, thinly sliced

8 medium radishes, quartered

Method for Seared Beef Salad

Brown beef in oil and allow to cool. Slice beef thinly and pour over ½ cup of lime dressing. Cover and refrigerate several hours or overnight. Boil asparagus for 1 minute, add snow peas and boil for a few seconds then drain and allow to cool. Combine spinach leaves with remaining dressing.

Lime Dressing

1 cup extra virgin olive oil

¾ cup lime juice

¼ cup chopped fresh coriander

2 tablespoons chopped lemon grass

3 teaspoons sambal oelek

2 tablespoons fish sauce

3 cloves garlic, crushed

1 tablespoons chopped fresh mint

1 tablespoons sesame seed, toasted

Lime Dressing Method

Combine ingredients in a bowl and mix well.

Orange Watercress Salad

Ingredients

1 large onion, thinly sliced

3 large oranges, thickly sliced

2 cups watercress sprigs

18 black olives, pitted

Mustard Dressing

1/3 cup extra virgin olive oil

½ teaspoon dry mustard

¼ teaspoon caster sugar

¼ cup white vinegar

Method for Mustard Dressing

Combine ingredients in a lidded jar and shake well.

Method

Add onion to small saucepan of boiling water. Boil uncovered for 30 seconds; drain and rinse under cold water. Combine onion, oranges, watercress, olives, and dressing in large bowl.

Warm Mushroom and Watercress Salad

Ingredients

½ cup extra virgin olive oil

¼ cup water

½ cup lemon juice

½ teaspoon caster sugar

1 small red pepper, finely chopped

2 tablespoons chopped fresh oregano

250g baby mushrooms

1 small radicchio lettuce

1 ½ cups watercress sprigs

Method

Combine oil, water, juice, sugar, pepper, and oregano in a large bowl. Stir in mushrooms, cover, and refrigerate for several hours or overnight. Transfer mixture to a medium saucepan, stir over low heat without boiling for about 2 minutes until heated through. To serve: place mixture in a large bowl with lettuce and watercress.

Warm Roasted Vegetable Salad

Ingredients

300g butternut pumpkin, peeled and chopped

2 potatoes, peeled and chopped

1 capsicum, seeded and cut into large pieces

1 onion, chopped

100g mushrooms, chopped

olive oil

1 bunch English spinach leaves

Dressing

1 tablespoon balsamic vinegar

1 teaspoon extra virgin olive oil

1 tablespoon malt extract or honey

1 tablespoon fresh basil, chopped

Method

Preheat oven to 220C (425F) Line a large baking tray with baking paper. Place pumpkin and potato in a microwave dish with a little water, cover and cook in microwave on HIGH (100%) for 4 minutes. Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray. Lightly drizzle with oil. Bake for 30-40 minutes, turning after 20 minutes.

Mix dressing ingredients in a small bowl. When vegetables are cooked, pour over dressing. Line serving dish with spinach leaves and pile roast vegetables on top. Serve hot.

Serves 4.

Walnut and Lentil Salad

Ingredients

400g can brown lentils, drained

1 clove garlic, chopped

2 spring onions, sliced

1 bunch english spinach leaves, shredded

3 roma tomatoes, chopped

2 tablespoons walnuts, chopped

Dressing

1 tablespoon red wine vinegar

3 tablespoon extra virgin olive oil

1 teaspoon Dijon mustard

½ teaspoon salt

Combine and mix well

Method

Combine lentils, garlic, onion, spinach and feta in a mixing bowl.
Add tomatoes, walnuts and dressing.

Warm Roasted Vegetable Salad

Ingredients

300g butternut pumpkin, peeled and chopped

2 potatoes, peeled and chopped

1 capsicum, seeded and cut into large pieces

1 onion, chopped

100g mushrooms, chopped

olive oil

1 bunch English spinach leaves

Dressing

1 tablespoon balsamic vinegar

1 teaspoon extra virgin olive oil

1 tablespoon malt extract or honey

1 tablespoon fresh basil, chopped

Method

Preheat oven to 220C (425F) Line a large baking tray with baking paper. Place pumpkin and potato in a microwave dish with a little water, cover and cook in microwave on HIGH (100%) for 4 minutes. Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray. Lightly drizzle with oil. Bake for 30-40 minutes, turning after 20 minutes.

Mix dressing ingredients in a small bowl. When vegetables are cooked, pour over dressing. Line serving dish with spinach leaves and pile roast vegetables on top. Serve hot.

Serves 4.

Haloumi Salad with Bacon

Ingredients

400g halloumi cheese ( sheep’s milk cheese ) diced

2 garlic cloves, crushed

2 rashers bacon, grilled

2 tomatoes, peeled and diced

1 green capsicum, sliced

2 cucumbers, peeled and sliced

½ cup green olives

3 teaspoons mild eastern spice mix

1 teaspoon sumac

¼ cup fresh mint, chopped

1 spring onion, sliced

extra virgin olive oil

Method

Heat olive oil in a small pan and cook cheese, onion, and spices until cheese is lightly brown. In a medium sized bowl add capsicum, cucumbers, bacon, tomatoes and olives. Pour cheese mixture into bowl. Mix well.

Sprinkle mint, spring onions and sumac on top of salad. Drizzle with olive oil.

Panzanella

Ingredients

1 sourdough baguette, sliced in 1 cm slices

5 ripe heirloom tomatoes, chopped

1 bunch rocket

1 can white beans, rinsed and drained

½ bunch basil, chopped

2 tablespoons fresh lemon juice

4 ounces crumbed feta cheese

¼ to ½ cup extra virgin olive oil

salt and pepper to taste

Method

Pour olive oil onto a flat plate and dip bread slices coat both sides. Place slices under a hot grill. Toast about 10 to 15 minutes, until nicely browned. When the slices have cooled a bit, cut each slice into cubes, or leave whole. In a large salad bowl, toss the bread, chopped tomatoes, rocket, beans, and basil with the lemon juice. Add the feta cheese and salt and pepper to taste. If needed, add some more olive oil.

Marinated Mushrooms and Onions

Ingredients

500g fresh whole mushrooms

1 small onion, thinly sliced and separated into rings

½ cup baby tomatoes, halved

1 small cucumber, sliced

Marinade

1 cup extra virgin olive oil

¼ cup lemon juice

¼ cup vinegar

1 teaspoon salt

1 teaspoon fennel seed

1 teaspoon dried basil leaves

1 clove garlic, crushed

¼ teaspoon pepper

Method

Combine mushrooms and onion in medium mixing bowl. Set aside. For marinade, blend all marinade ingredients in small mixing bowl. Pour over mushrooms and onions. Cover and refrigerate overnight

Salsa

Ingredients

8 cups tomatoes, peeled and chopped

2 ½ cups chopped onion

1 ½ cups chopped green peppers

3 to 5 chopped jalapenos

6 cloves minced garlic

2 teaspoons cumin

2 teaspoons pepper

2 tablespoons salt

¼ cup chopped fresh coriander

¼ cup sugar

¼ cup vinegar

1 cup tomato paste

Method

Mix all ingredients, bring to the boil, simmer for 10 minutes. Pour into hot sterile jars and seal.

Mexican Corn Salad

Ingredients

420g can corn kernels

1 red or green capsicum, diced

3 tomatoes, peeled and chopped

2 tablespoons chopped parsley

2 spring onions, sliced

2 tablespoon cider vinegar

1 tablespoon fresh coriander, cilantro

1 teaspoon cumin

1 cucumber, finely diced

1 tablespoon olive oil

1 tablespoon lemon juice or lime juice

1 tablespoon sweet chilli sauce

Method

Combine all ingredients and mix well. Spoon into a serving bowl.

Serves 6.

Italian Pasta Salad

Ingredients

2½ cups pasta shapes (spiral or farfalle)

1 punnet cherry tomatoes, sliced in half

½ cup black olives, sliced

1 green capsicum, diced

6 small mushrooms, sliced

½ cup snow peas, sliced

2 tablespoons chopped parsley

1 tablespoon lemon juice

185g can of tuna, drained

½ cup italian salad dressing

salt and pepper

Method

Cook pasta according to packet directions. Combine all ingredients except dressing. Pour the dressing over salad and add pepper to taste.

Honey and Chilli Greens Salad

A wonderful sweet and sour taste – and healthy too

Ingredients

8 cups of vegetables of your choice: broccoli; capsicum; zucchini etc.

½ cup mild chilli, chopped (vary to suit your taste)

Dressing

2 tablespoons honey

2 tablespoons vinegar

1 tablespoon olive oil

1 teaspoon soy sauce

1 teaspoon ginger, sliced

Method

Cut vegetables preferred size. Steam vegetables for 6-8 minutes until cooked but still firm. Place honey and vinegar in a small saucepan and heat gently until honey dissolves, then add remaining dressing ingredients. Place vegetables in a serving bowl and add dressing.

Greek Salad

Ingredients

1 cucumber, peeled, seeded and cubed

½ onion, sliced

4 tomatoes, cut into wedges

¾ cup black olives

125g feta cheese, diced

1 spring onion, sliced

2 handfuls spinach leaves, washed and drained

2 tablespoons fresh parsley, chopped

½ cup greek salad dressing

Method

Combine ingredients in a serving bowl and mix well.

Serves 6.

Waldorf Salad – a variation

Ingredients

2 green apples, chopped

2 red apples, chopped

1 cup celery, sliced

1 cup orange segments

¼ cup walnuts, chopped

Dressing

½ cup low-fat natural yoghurt

2 tablespoons mayonnaise

2 tablespoons parsley, finely chopped

¼ cup orange juice

Method

Combine salad ingredients in a bowl. Combine dressing ingredients and pour over the salad.

Mix thoroughly and serve.

Serves 4.

Orange Coleslaw

Ingredients

1 orange

3 cups cabbage, shredded

2 spring onions, sliced

1 small capsicum, sliced

Dressing

1 tablespoon red wine vinegar

1 tablespoon orange juice

½ cup olive oil

Method

Peel and slice orange into segments, grate rind and set rind aside. Combine orange with  cabbage, spring onions and capsicum in a serving bowl. Mix dressing ingredients in a separate bowl and add orange rind.

Combine salad and dressing and serve.

Serves 4.

Chickpea and Couscous Salad

Ingredients

2  cups vegetable or chicken stock

3 teaspoons curry powder

2  cups couscous, uncooked

425g can chickpeas, drained

4 medium tomatoes, finely diced

½ cup parsley, chopped

1 red onion, chopped

rind of 1 lemon, grated

1 cup orange juice

1 tablespoon vegetable oil

Method

Bring stock to the boil and add curry. Remove from heat and mix in couscous.

Cover and allow to stand for 5 minutes until stock is absorbed. Mix in remaining ingredients. Serve warm or cold.

Serves 8.

Potato Salad with Beetroot

Ingredients

5 medium potatoes, washed and cut roughly

4 medium beetroot, cubed

4 spring onions, sliced

2 sticks celery, sliced thinly

1 lebanese cucumber, sliced

½ sultanas

Dressing

1 tablespoon olive oil

1 tablespoon red wine vinegar

1 tablespoon orange juice

3 tablespoons chopped fresh herbs (parsley, mint, coriander and/or basil)

Method

Cook potatoes for 15 or 20 minutes until tender. Boil beetroot for 30-40 minutes until tender. Cool, peel and cut into cubes. Mix all salad ingredients in a serving bowl. Combine dressing ingredients and mix well. Pour dressing onto salad

Serves 6.

Dill Potato Salad

Ingredients

1 kg firm potatoes

¾ cup radishes, thinly sliced

1 cup leek, white and green finely chopped

2 tablespoon capers, chopped

3 hard boiled eggs, chopped

¾ cup mayonnaise

1 teaspoon Dijon mustard

3 tablespoon lemon juice

2 teaspoon salt

½ teaspoon cayenne pepper

¼ cup fresh dill, chopped

Method

Halve the potatoes and bring to a boil in a large saucepan. Reduce heat and simmer 15 to 20 minutes, or until tender. Allow to cool slightly and peel and slice into a large bowl. Add the radishes, leek, capers, and eggs.

In another bowl, combine the mayonnaise with the mustard, lemon juice, caper brine, salt, and cayenne. Spoon mixture over the potatoes and toss gently ?to blend. Cover and chill. Serve at room temperature.

Dill Potato Salad

Ingredients

1 kg firm potatoes

¾ cup radishes, thinly sliced

1 cup leek, white and green finely chopped

2 tablespoon capers, chopped

3 hard boiled eggs, chopped

¾ cup mayonnaise

1 teaspoon Dijon mustard

3 tablespoon lemon juice

2 teaspoon salt

½ teaspoon cayenne pepper

¼ cup fresh dill, chopped

Method

Halve the potatoes and bring to a boil in a large saucepan. Reduce heat and simmer 15 to 20 minutes, or until tender. Allow to cool slightly and peel and slice into a large bowl. Add the radishes, leek, capers, and eggs.

In another bowl, combine the mayonnaise with the mustard, lemon juice, caper brine, salt, and cayenne. Spoon mixture over the potatoes and toss gently ?to blend. Cover and chill. Serve at room temperature.

Greek Pasta Salad

Ingredients

500g cooked penne pasta

500g cooked chicken breast strips

1 red pepper, chopped

1 handful of baby spinach

½ red onion, sliced

¼ cup black olives, chopped

1 small handful of feta cheese

Dressing

½ cup olive oil

2 tablespoons red wine vinegar

1 teaspoon dijon mustard

3 garlic cloves, crushed

½ teaspoon oregano

1 small red pepper, chopped

salt and ?pepper

Method

Combine ingredients in a large bowl. Mix dressing ingredients and whisk. Pour over pasta salad and toss. Serves 4-6.

Marinated Chilli Mushrooms

Ingredients

500g button mushrooms

200ml olive oil

2 cloves garlic, crushed

2 red chilli, finely chopped

1 tablespoon fresh parsley

Method

Wash and dry mushrooms and place in a serving bowl. Mix all ingredients, except parsley, together and pour over mushrooms. Stir to coat the mushrooms.

Refrigerate overnight. Sprinkle with parsley to serve.

Green Salad with Mushrooms

Ingredients

Serves 6

1 lettuce

300g button mushrooms, sliced

½ cup bottled french dressing

½ cucumber, sliced

6 shallots

1 tablespoon chopped fresh parsley

Method

Wash lettuce, dry thoroughly

Place in plastic bag in fridge to crisp. Wipe mushrooms, slice thinly; place in bowl with french dressing. Chop shallots. At serving time, drain mushrooms, reserve dressing.

Tear lettuce into pieces, place in serving bowl. Add cucumber, mushrooms, and shallots. Sprinkle with marinade and serve.

Zucchini and Hazelnut Salad

Ingredients

650g small zucchini

2 tablespoons olive oil, extra for frying

½ cup walnut oil

1 tablespoon apple cider vinegar

salt and pepper to taste

100g whole blanched hazelnuts

handful watercress leaves

90g feta crumbled

Method

Using a vegetable peeler, slice zucchini lengthways . Combine walnut oil, olive oil, and vinegar, and season. Add half the zucchini strips and set aside.

Lightly fry the remainder of the zucchini strips in a little oil 1 minute. Crush the hazelnuts and brown in a dry pan until golden.

Arrange in four plates and scatter nuts and dressing over salad

Yoghurt Dressing

Ingredients

1 cup plain yoghurt

2 teaspoons lemon juice

1 teaspoon paprika

salt and pepper to taste

Method

Mix together and store refrigerated.

Warm Potato Salad (Australia)

Ingredients

13 Ounces Cherry Tomatoes

Salt to taste

1 Teaspoon Sugar

1 Cup Olive Oil

6 Large red onions, sliced

2 Pounds Red Potatoes

½ Cup Sun-Dried Tomatoes, sliced

Pepper to taste

Method

Preheat oven to 160C.

Pack tomatoes into a baking dish in a single layer. Sprinkle with salt and sugar. Drizzle 2 tablespoons of oil over. Roast for 1 hour.

In frying pan, warm ¼ cup oil. Add onions and saute until onions are caramelised about 5 minutes.

Steam or boil potatoes for 20 minutes. Slice the potatoes and place in a serving bowl. Add remaining oil, onions and both kinds of tomatoes. Season with salt and pepper. Mix and serve.

Tossed Salad Amandine

Ingredients

whole blanched almonds

whole baby potatoes

mixed salad greens of your choice

green pepper slices

green beans

orange sections

french dressing

Method

Toast almonds in shallow pan at 108C for 10 minutes. Cool and add to other ingredients

Tomatoes in Mint Jelly

Ingredients

1 tablespoon gelatine

½ cup cold water

1 cup hot water

1 tablespoon sugar

½ cup chopped mint

½ cup vinegar

1kg small tomatoes

Method

Place gelatine in cold water and let stand 15 minutes. Add to hot water and stir to dissolve

Add mint and vinegar and allow to cool.

Peel tomatoes and arrange in a serving dish, then pour in mint jelly when it begins to thicken. Allow to set and refrigerate.

Tomato and Cheese Salad

Ingredients

6 roma tomatoes, sliced

250 g mozzarella, sliced

3 spring onions, chopped

handful of black olives

salt and pepper to taste

dressing

3 tablespoons olive oil

1 clove garlic, crushed

2 teaspoons balsamic vinegar

2 tablespoons chopped parsley

Method

Layer salad vegetables on plates. Heat oil in a pan and cook garlic until soft. Remove from heat and add vinegar. Pour over salad. Garnish with parsley.

Spinach Salad

Ingredients

1 bunch spinach

2 hard boiled eggs, chopped

2 rashers bacon, cooked and chopped

1 tablespoon almonds toasted and chopped

½ cup french dressing

1 clove garlic, chopped

2 spring onions, cut finely

Method

Remove spinach stalks and break into pieces. Place into serving bowl, add eggs, toss with dressing and sprinkle with bacon, almonds and spring onions

Spinach and Goats Cheese Salad

Ingredients

1 cup pine nuts, toasted

1 medium egg, beaten

1 medium green onion, finely chopped

1 teaspoon lemon juice

½ cup olive oil

1 tablespoon balsamic vinegar

2 tablespoons red wine vinegar salt and pepper to taste

1 bunch spinach, shredded

1 bunch basil leaves, shredded

250 g goats cheese

strawberry to garnish

Method

Place half the pine nuts, egg, onion, and lemon juice into a blender and puree.

Stir in the oils and vinegars. Season with salt and pepper.

Arrange spinach and basil in bowl and spoon dressing over the top. Use cheese and basil as garnish

Sour Cream Sauce

Ingredients

1 cup sour cream

2 tablespoons vinegar

1 teaspoon tarragon

2 tablespoons chives, finely chopped

salt and cayenne pepper

Method

Mix well just before using

Sauerkraut Salad

Ingredients

500g can or jar of sauerkraut

½ cup celery, finely sliced

1 green capsicum, finely chopped

1 carrot, grated

½ cup sugar

Method

Mix sugar and sauerkraut and let stand 30 minutes.

Mix all ingredients and serve cold.

Roasted Vegetable Salad

Ingredients

3 red onions quartered

3 potatoes cut into cubes 1 large zucchini cut into chunks

2 red capsicum, thickly sliced

4 roma tomatoes, quartered

2 tablespoons olive oil

salt and pepper to taste

dressing

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon lemon juice

Method

Place vegetables in a roasting pan and drizzle with olive oil. Bake for 35 minutes at 200C or until vegetables are a bit browned

Combine dressing ingredients and pour over vegetables.

Rice Salad

Ingredients

Boil your favourite rice and allow to cool.

Add any of the following ingredients. Refrigerate and serve cold

Ingredients

asparagus

bean shoots

beans

cashews, walnuts or peanuts

cooked chicken

peppers

mushrooms

olives

pineapple chunks

grated carrot

sultanas

etc

Quick mayonnaise

Ingredients

1 can sweetened condensed milk

1½ teaspoons mustard

1 teaspoon salt

1 cup vinegar

Method

Beat together until well mixed. Will need to be thinned with cream before use.

Potato Salad

Ingredients

500g whole baby potatoes

½ cup mayonnaise

½ cup plain yoghurt

salt and pepper

1 tablespoon spring onions

1 tablespoon chopped parsley

Method

Peel, and boil potatoes until they are just tender. Cut into cubes. Gently stir in mayonnaise and other ingredients. Chill to serve

Piquant Fruit Salad

Ingredients

1 apple, chopped

1 orange, in sections

2 bananas sliced

1 cup sour cream

½ cup walnuts, chopped

Method

Pour sour cream onto fruit. Garnish with nuts

Peach Salad

Ingredients

4 firm peaches

1 tablespoon mayonnaise

60g chopped walnuts

½ cup chopped celery

60g grated cheddar

1 tomato, peeled and chopped

lettuce

parsley or dill

lemon juice

Method

Combine mayonnaise, cheese, celery, and walnuts, and chill.

At serving time, sprinkle with lemon juice and fill peach centres.

Sprinkle with parsley or dill

Neiman Marcus Salad

Ingredients

chopped apricot

chopped watermelon

orange sections

apple

add fruits of your choice

Method

Cut fruit into bite sized pieces and arrange on a serving plate on top of lettuce leaves.

dressing

½ cup sugar

1 teaspoon dry mustard

1 teaspoon crushed onion

3 tablespoons white wine vinegar.

Method

Blend ingredients together and add 1 cup salad oil.

Dress salad and serve.

Mayonnaise

Ingredients

1 egg yolk at room temperature

½ teaspoon salt

pinch of white pepper

1 teaspoon apple cider vinegar

½ cup vegetable oil

½ cup olive oil

½ teaspoon lemon juice

Method

Place egg yolk, salt pepper, and lemon juice into a bowl and beat with a wooden spoon. Add oil drop by drop beating continually. The mix will become creamy.

Addition of 1 tablespoon of boiling water at the end of mixing will aid in keeping.

Keep in refrigerator.

Marinated Vegetable Salad

Ingredients

3 carrots, thinly sliced

2 onions, thinly sliced

250g green beans, sliced

1 red pepper, sliced

1 green pepper,sliced

6 small zucchini, sliced

250g small mushrooms

2 cups cauliflower florets

cayenne pepper

Dressing

1?2 cup balsamic vinegar

1?2 cup olive oil

3 tablespoons chopped fresh parsley

Method

Place vegetables in glass jar or bowl. Mix dressing ingredients together and pour over vegetables. Refrigerate for at least 24 hours.

Macaroni Salad

Ingredients

500g macaroni

4 hard boiled eggs, chopped

200g ham, diced

black olives, sliced

dressing

¾ cup olive oil

2 tablespoons white vinegar

½ cup mayonnaise

2 cloves garlic, chopped

salt and pepper to tyaste

½ cup finely chopped parsley

Method

Cook macaroni and drain. Pour dressing over noodles and allow to cool. Add ham and eggs. Allow to stand for a few hours. Serve at room temperature

Jellied Beetroot

Ingredients

1 400g can beetroot, drained

1 tablespoon gelatine

½ cup vinegar

½ cup water

Method

Dissolve gelatine in a little water. Mix gelatine mixture with vinegar and water and pour over beetroot. Set in a refrigerator.

Italian Dressing

Ingredients

½ cup olive oil

½ cup vinegar

1 large clove garlic, peeled

pinch of sugar

salt and pepper

Method

Score the outer skin of the garlic and place in a screw top bottle. Add other ingredients and shake well. Keep refrigerated.

French Salad

Use any combination of these salad greens with a French Salad Dressing

Ingredients

watercress

cos lettuce

silverbeet leaves

spinach leaves

celery leaves

cress

mignonette lettuce

parsley

French Salad Dressing

Ingredients

1 tablespoon apple cider vinegar

3 tablespoons olive oil

1 tablespoon Dijon mustard

chopped chives (optional)

finely minced onion (optional)

2 cloves garlic

salt and pepper to taste

Method

Cut garlic cloves in half. Place all ingredients in refrigerator and leave overnight. Remove garlic before serving.

Feta and Baby Spinach Salad

Ingredients

1 green capsicum

100g walnuts

200 baby spinach

50g parmesan grated

300 artichokes, quartered

70g pitted black olives

dressing

½ cup olive oil

¼ cup lemon juice

2 teaspoons chopped oregano

salt and pepper to taste

Method

Preheat grill. Grill capsicum until skin blisters, wrap in plastic and allow to cool. Remove skin and set aside.

Combine dressing ingredients.

Heat oil in a pan and cook walnuts for 2 minutes, stirring constantly.

Combine all ingredients and serve.

Easy Potato Salad

Ingredients

500g potatoes

½ cup mayonnaise

½ cup plain yoghurt

salt and pepper

1 tablespoon spring onions

1 tablespoon chopped parsley

1 tablespoon dill

Method

Peel potatoes and cut into cubes. Cook for 5 minutes and drain. Gently stir in mayonnaise and other ingredients. Chill to serve. Top with a sprinkling of dill.

Curried Rice Salad

Ingredients

1 cup rice

½ cup french dressing

1 tablespoon curry powder

1 white onion, chopped

½ cup sultanas

Method

Boil rice, strain and place in a serving bowl. Mix in curry powder and french dressing. When rice has cooled, mix in onion and sultanas.

Cucumbers and Sour Cream

Ingredients

1 cucumber, peeled and sliced thinly

1 cup of sour cream

1 tablespoons fresh dill

salt and pepper

Method

Place cucumber in bowl and sprinkle with salt and cover with water. Refrigerate for 30 minutes. Drain off water, pour on sour cream, and sprinkle with dill.

Corn Cucumber and Capsicum Salad

Ingredients

1 cup corn kernels

1 cucumber

1 capsicum

1 clove garlic, finely chopped

French dressing

Method

Score cumber skin with fork and slice thinly. Slice capsicum thinly into rings. Arrange cucumber and capsicum in a serving dish and sprinkle with garlic. Pour on french dressing and chill.

Cooked Mayonnaise

Ingredients

2 tablespoons sugar

1 tablespoon butter

2½ tablespoons apple cider vinegar

1 teaspoon mustard

2 eggs, beaten

Method

Beat butter and sugar until creamy. Add other ingredients and cook slowly in a double saucepan, stirring continuously. Keep refrigerated and thin with milk if necessary.

Coleslaw

Ingredients

½ cabbage

1 carrot, grated

2 spring onions

mayonnaise

Method

Shred cabbage finely and mix with carrot and spring onions. Dress with mayonnaise

Carrot Raisin Salad

Ingredients

4 carrots

4 apples

lemon juice

1 cup raisins

4 tablespoons mayonnaise

lettuce leaves for serving

½ cup almonds

1 tablespoon chopped mint

Method

Shred carrots and apples into a bowl, add raisins and add lemon juice to stop discolouration.

Toss remaining ingredients together and top with mayonnaise

Cabbage Apple and Walnut Salad

Ingredients

1 cup walnuts

1 red apple, cored, thinly sliced

2 tablespoons lemon juice

300g red cabbage or silverbeet, finely shredded

300g green cabbage, finely shredded

1 tablespoon chopped chives for dressing

¼ cup mustard

½ cup olive oil

2 tablespoons lemon juice

2 tablespoons brown sugar

Salt and pepper, to taste

Method

Scatter walnuts over an oven tray. Cook in a moderately hot oven (190C) for 6 to 8 minutes, or until golden. Remove and cool. Coarsely chop walnuts.To make dressing, combine all ingredients in a jug. Whisk until blended. Toss apple through lemon juice in a large bowl. Add cabbages, walnuts and chives. Season with salt and pepper. Drizzle salad with dressing, toss well.

Bulgar Wheat and Walnut Salad

Ingredients

250g bulgar wheat

2 red capsicum quartered

250 g green beans

2 roma tomatoes

4 spring onions, chopped

90 g brazil nuts, roughly chopped

4 tablespoons parsley

salt and pepper to taste

dressing

4 tablespoons olive oil

1 tablespoons mustard

1 clove garlic, crushed

1 teaspoon balsamic vinegar

1 teaspoon apple cider vinegar

Method

Soak bulgar wheat in boiling water for 20 minutes.

Grill capsicum on high for 10 minutes to blacken skin. Wrap in plastic, allow to cool, and remove skin. Chop roughly.

Boil green beans for 4 minutes, drain and set aside..

Place tomatoes in a large bowl of boiling water for 1 minute. Drain, peel and roughly chop. Set aside.

Mix dressing ingredients.

Drain bulgar wheat and place in serving bowl. Pour over dressing and toss. Add beans, spring onions, tomatoes, nuts, capsicum, and parsley. Toss to combine.

Blue Cheese Dressing

Ingredients

125g gorgonzola

1 tablespoon french dressing

1 teaspoon mustard

1 cup mayonnaise

1 bunch spring onions, chopped finely

Method

Blend cheese and french dressing to a soft creamy paste. Blend in mustard and mayonnaise and mix well.

Bean Salad

Ingredients

1 cup green beans, cooked or canned

1 cup butter beans, cooked or canned

1 cup red kidney beans, canned

1 onion, finely chopped

½ cup olive oil

½ cup white wine vinegar

salt and pepper to taste

1 capsicum sliced thinly

Method

Mix all ingredients together and marinate for 8 hours. Drain excess dressing.

Beetroot and Pear Salad

Ingredients

1 cup walnut pieces

200g mixed salad leaves

250g tinned beetroot, sliced

2 pears, unpeeled and sliced

2 tablespoons parmesan

parsley to garnish

dressing

½ cup chopped fresh herbs (basil, parsley, chives, and mint)

4 tablespoons olive oil

2 teaspoons balsamic vinegar

salt and pepper to taste

Method

Arrange salad leaves, beetroot, and pear slices on serving plates and sprinkle with walnuts. Sprinkle dressing on salad and garnish with parsley

Bean salad

Ingredients

1 cup green beans, cooked or canned

1 cup butter beans, cooked or canned

1 cup red kidney beans, canned

1 onion, finely chopped

½ cup olive oil

½ cup white wine vinegar

salt and pepper to taste

1 capsicum sliced thinly

Method

Mix all ingredients together and marinate for 8 hours. Drain excess dressing.

Avocado Cheese Salad

Ingredients

1 large avocado
2 ripe tomatoes, skinned and chopped
1 onion, chopped
60g cottage cheese
juice of a large lemon
3 tablespoons olive oil
salt and pepper

Method

Peel and chop avocado and toss all ingredients together. Experiment with different dressings and let us know which you prefer.