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On the Menu - November 2019
Sensational Summer Salads
With summer almost here, it's time to dust off the salad dishes and start thinking about cool, easy to prepare meals.
These salad recipes are all very simple, very economical and extremely delicious. They can all be made ahead and are suitable for indoor or outdoor dining.
Best of all, they all travel well, making them ideal for taking on picnics and to summer barbecues.
Enjoy!
With summer almost here, it's time to dust off the salad dishes and start thinking about cool, easy to prepare meals.
These salad recipes are all very simple, very economical and extremely delicious. They can all be made ahead and are suitable for indoor or outdoor dining.
Best of all, they all travel well, making them ideal for taking on picnics and to summer barbecues.
Enjoy!
Easy Pasta Salad
Ingredients:
1 pkt macaroni
1 medium red onion, diced
2 hard-boiled eggs
mayonnaise
Method:
Cook the pasta and the onion in salted, boiling water until the pasta is soft. Mash the eggs and mix through the pasta and onion to combine. Add mayonnaise to taste (generally enough to coat the pasta) and chill well before serving.
Ingredients:
1 pkt macaroni
1 medium red onion, diced
2 hard-boiled eggs
mayonnaise
Method:
Cook the pasta and the onion in salted, boiling water until the pasta is soft. Mash the eggs and mix through the pasta and onion to combine. Add mayonnaise to taste (generally enough to coat the pasta) and chill well before serving.
Quick Potato Salad
Ingredients:
1 potato per person
1 large onion, grated
1 tsp mint leaves, drained from mint sauce
coleslaw dressing.
Method:
Wash, peel and cube potatoes and then boil them in salted water until just done. Drain and cool before adding grated onion, drained mint leaves and enough coleslaw dressing to coat the cubed potato. Chill well and then add more dressing before serving, as the potatoes tend to soak it up.
Ingredients:
1 potato per person
1 large onion, grated
1 tsp mint leaves, drained from mint sauce
coleslaw dressing.
Method:
Wash, peel and cube potatoes and then boil them in salted water until just done. Drain and cool before adding grated onion, drained mint leaves and enough coleslaw dressing to coat the cubed potato. Chill well and then add more dressing before serving, as the potatoes tend to soak it up.
Garden Vegetable Salad
Shred one iceberg lettuce and put into the bottom of a deep salad bowl. Cover with a layer of baby spinach leaves, then a layer of sliced tomato. Cover with a thin layer of the dressing. Add a layer of frozen peas and then the remaining dressing. Top with grated cheese and chill overnight.
Dressing
200ml carton sour cream
1/2c coleslaw dressing
juice of 1 lemon
Mix together and store in glass jar in fridge until ready to use on Garden Vegetable Salad.
Shred one iceberg lettuce and put into the bottom of a deep salad bowl. Cover with a layer of baby spinach leaves, then a layer of sliced tomato. Cover with a thin layer of the dressing. Add a layer of frozen peas and then the remaining dressing. Top with grated cheese and chill overnight.
Dressing
200ml carton sour cream
1/2c coleslaw dressing
juice of 1 lemon
Mix together and store in glass jar in fridge until ready to use on Garden Vegetable Salad.
Curried Noodle Salad
Ingredients:
1 packet curly noodles
½ cup sultanas
2 sticks celery, finely chopped
1 cup French dressing
1 tsp curry powder
Method:
Cook pasta in salted water until soft, drain well and cool. Add curry powder to French dressing and shake well to combine. Mix pasta, sultanas and celery to combine and pour over dressing mixture. Chill well for at least 2 hours before serving.
Ingredients:
1 packet curly noodles
½ cup sultanas
2 sticks celery, finely chopped
1 cup French dressing
1 tsp curry powder
Method:
Cook pasta in salted water until soft, drain well and cool. Add curry powder to French dressing and shake well to combine. Mix pasta, sultanas and celery to combine and pour over dressing mixture. Chill well for at least 2 hours before serving.
Jellied Beetroot
Ingredients:
1 large tin beetroot
1 pkt port wine jelly crystals
Method:
Drain the beetroot, reserving the juice and shred the slices into slivers.
Make up the jelly with 1c water, stirring until all the jelly crystals have dissolved. Add the reserved beetroot juice, made up to 1c with water and stir well. Pour the jelly mixture over the beetroot and stir. Place the beetroot mixture into a glass dish and set in the fridge. To serve, place the upside down bowl on a plate, cover with a hot cloth to loosen and turn out. Cut into small wedges to serve.
Ingredients:
1 large tin beetroot
1 pkt port wine jelly crystals
Method:
Drain the beetroot, reserving the juice and shred the slices into slivers.
Make up the jelly with 1c water, stirring until all the jelly crystals have dissolved. Add the reserved beetroot juice, made up to 1c with water and stir well. Pour the jelly mixture over the beetroot and stir. Place the beetroot mixture into a glass dish and set in the fridge. To serve, place the upside down bowl on a plate, cover with a hot cloth to loosen and turn out. Cut into small wedges to serve.
Favourite Fruit Salad
Chop a mixture of your favourite summer fruits such as apple, banana, mango, pineapple, strawberries, kiwi fruit, cantaloupe, melon, oranges, peaches, apricots etc.
Mix 1/2c shredded coconut and a small packet of slivered almonds through the fruit. Just before serving, add a packet of small pink and white marshmallows. Serve with ice cream or a sorbet.
Chop a mixture of your favourite summer fruits such as apple, banana, mango, pineapple, strawberries, kiwi fruit, cantaloupe, melon, oranges, peaches, apricots etc.
Mix 1/2c shredded coconut and a small packet of slivered almonds through the fruit. Just before serving, add a packet of small pink and white marshmallows. Serve with ice cream or a sorbet.