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Recipe File: Salads
AJ's Green Bean Salad
Ingredients:
500g green beans (leave whole or slice)
1/4 cup french dressing
1 clove garlic, crushed
1/2 chilli, seeded and diced (more or less to taste)
Method:
Steam or microwave the beans until they are just tender. Mix the french dressing, garlic and chilli, whisk or shake in a jar to combine. Pour over warm beans and chill until cold.
From My Heirloom Vegetable Garden
500g green beans (leave whole or slice)
1/4 cup french dressing
1 clove garlic, crushed
1/2 chilli, seeded and diced (more or less to taste)
Method:
Steam or microwave the beans until they are just tender. Mix the french dressing, garlic and chilli, whisk or shake in a jar to combine. Pour over warm beans and chill until cold.
From My Heirloom Vegetable Garden
amish potato salad
Ingredients:
750g potatoes, cooked until tender
3 hard-boiled eggs, cut up
1/2 cup celery, sliced
1 onion, chopped
1-1/2 cups mayonnaise
1 tsp prepared mustard
3 tbsp vinegar
1/2 cup sugar
3 tbsp milk
1 tsp salt
Method:
Dice potatoes. Combine potatoes, eggs, celery and onion in a bowl. In a separate bowl, stir together mayonnaise, mustard, vinegar, sugar, milk and salt. Pour over potato mixture and stir together. Chill.
750g potatoes, cooked until tender
3 hard-boiled eggs, cut up
1/2 cup celery, sliced
1 onion, chopped
1-1/2 cups mayonnaise
1 tsp prepared mustard
3 tbsp vinegar
1/2 cup sugar
3 tbsp milk
1 tsp salt
Method:
Dice potatoes. Combine potatoes, eggs, celery and onion in a bowl. In a separate bowl, stir together mayonnaise, mustard, vinegar, sugar, milk and salt. Pour over potato mixture and stir together. Chill.
Apple Berry Salad
This is a delicious take on fruit salad and is a refreshing way to either start a meal as an appetizer or end a meal as a dessert.
Ingredients:
2 medium size Granny Smith or other tart apples
1 tsp lime juice
2 tbsp currants
2 tbsp dried craisins
1 tbsp honey
3 tbsp plain yogurt
2 tbsp chopped walnuts
Method:
Wash and core apples. Do not peel. Dice apples into bite size pieces and put in large salad bowl, add lime juice toss well. Add currants, craisins, honey and yogurt to the bowl and toss to coat well. Put walnuts in a small, dry (no oil) frypan over medium heat and toast lightly, just until fragrant, about 1 minute.
Add the toasted nuts to the salad and serve immediately.
Contribute by Cath Armstrong
Ingredients:
2 medium size Granny Smith or other tart apples
1 tsp lime juice
2 tbsp currants
2 tbsp dried craisins
1 tbsp honey
3 tbsp plain yogurt
2 tbsp chopped walnuts
Method:
Wash and core apples. Do not peel. Dice apples into bite size pieces and put in large salad bowl, add lime juice toss well. Add currants, craisins, honey and yogurt to the bowl and toss to coat well. Put walnuts in a small, dry (no oil) frypan over medium heat and toast lightly, just until fragrant, about 1 minute.
Add the toasted nuts to the salad and serve immediately.
Contribute by Cath Armstrong
Asian Snow Pea Salad
Ingredients:
500g fresh garden snow peas, washed and strings trimmed off
1/2 cup carrots, cut into very thin strips
1/2 cup red capsicum, cut into very thin strips
1/2 cup sliced water chestnuts, drained
2 tsp sesame oil
1 tbsp grated fresh ginger root
1/2 cup sliced mushrooms, your choice
2 garlic cloves, crushed
1/8 tsp red pepper flakes (optional – I leave this out)
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp oyster sauce (optional, may substitute with 1 tbsp more soy sauce)
salt to taste
Sesame seeds for garnish
Method:
Fill a large bowl with ice and water and set in sink.
Fill a large pot with water and bring to a rapid boil.
Prepare snow peas by dropping them in rapidly boiling water for just 20 seconds; immediately drain and dump into the ice bath, then drain in colander completely.
Put prepared peas into a large salad bowl with the carrots, red capsicum and water chestnuts. Cover and keep cool.
To prepare the dressing put the sesame oil in a frying pan over medium heat, add ginger and mushrooms and sauté until fragrant, about 2 to 3 minutes.
Stir in the garlic and red pepper flakes (if using) and cook an additional 1 minute.
Stir in soy sauce, brown sugar, oyster sauce (if using), taste, and add salt if desired. Allow mixture to simmer for 2 to 3 minutes, stirring, until well blended. Remove from heat and allow to cool.
Prepare salad by adding dressing to fresh vegetables in salad bowl, tossing to combine.
Serve on individual chilled salad plates with a sprinkle of toasted sesame seeds on each salad.
500g fresh garden snow peas, washed and strings trimmed off
1/2 cup carrots, cut into very thin strips
1/2 cup red capsicum, cut into very thin strips
1/2 cup sliced water chestnuts, drained
2 tsp sesame oil
1 tbsp grated fresh ginger root
1/2 cup sliced mushrooms, your choice
2 garlic cloves, crushed
1/8 tsp red pepper flakes (optional – I leave this out)
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp oyster sauce (optional, may substitute with 1 tbsp more soy sauce)
salt to taste
Sesame seeds for garnish
Method:
Fill a large bowl with ice and water and set in sink.
Fill a large pot with water and bring to a rapid boil.
Prepare snow peas by dropping them in rapidly boiling water for just 20 seconds; immediately drain and dump into the ice bath, then drain in colander completely.
Put prepared peas into a large salad bowl with the carrots, red capsicum and water chestnuts. Cover and keep cool.
To prepare the dressing put the sesame oil in a frying pan over medium heat, add ginger and mushrooms and sauté until fragrant, about 2 to 3 minutes.
Stir in the garlic and red pepper flakes (if using) and cook an additional 1 minute.
Stir in soy sauce, brown sugar, oyster sauce (if using), taste, and add salt if desired. Allow mixture to simmer for 2 to 3 minutes, stirring, until well blended. Remove from heat and allow to cool.
Prepare salad by adding dressing to fresh vegetables in salad bowl, tossing to combine.
Serve on individual chilled salad plates with a sprinkle of toasted sesame seeds on each salad.
Baked Chicken Salad
Ingredients:
2 cups cooked chicken, chopped
4 hard-boiled eggs, chopped
2 cups celery, diced
1/2 cup slivered almonds, toasted
1/2 teaspoon salt
2 tablespoons onion, grated
2 tablespoons lemon juice
1 cup mayonnaise
1 cup potato chips, crushed
1/2 cup cheese, grated
Method:
Pre-heat oven to 200 degrees Celsius. Combine chicken, eggs, celery, almonds, salt, onion, and lemon juice in bowl; fold in mayonnaise. Turn into greased casserole dish; top with potato chips and cheese. Bake for about 12 minutes or until salad is bubbly and cheese is melted.
2 cups cooked chicken, chopped
4 hard-boiled eggs, chopped
2 cups celery, diced
1/2 cup slivered almonds, toasted
1/2 teaspoon salt
2 tablespoons onion, grated
2 tablespoons lemon juice
1 cup mayonnaise
1 cup potato chips, crushed
1/2 cup cheese, grated
Method:
Pre-heat oven to 200 degrees Celsius. Combine chicken, eggs, celery, almonds, salt, onion, and lemon juice in bowl; fold in mayonnaise. Turn into greased casserole dish; top with potato chips and cheese. Bake for about 12 minutes or until salad is bubbly and cheese is melted.
Baked Italian Salad
Ingredients:
1 medium yellow pepper
1 medium red pepper
1 medium green pepper
1 medium eggplant c
oarse cooking salt
? cup olive oil
250g mozzarella cheese, thinly sliced
2 tablespoons of extra olive oil
2 tablespoons of shredded fresh basil
Method:
Quarter peppers, remove seeds and membranes. Grill peppers, skin side up, until skin blisters and blackens. Peel skin away carefully. Cut eggplant into 5mm slices. Place eggplant slices on wire rack, sprinkle with salt, stand for 30 mins. Rinse slices under cold water, drain on absorbent paper. Place slices on oven tray, brush with oil, grill until browned on both sides, brushing occasionally with oil. Layer peppers, cheese and eggplant in overlapping slices on ovenproof serving plate, drizzle with extra oil. Bake uncovered in moderately hot oven about 10 minutess or until cheese is melted and peppers heated through. Serve sprinkled with basil. For an interesting twist, replace the peppers with Roma tomatoes and enjoy!
1 medium yellow pepper
1 medium red pepper
1 medium green pepper
1 medium eggplant c
oarse cooking salt
? cup olive oil
250g mozzarella cheese, thinly sliced
2 tablespoons of extra olive oil
2 tablespoons of shredded fresh basil
Method:
Quarter peppers, remove seeds and membranes. Grill peppers, skin side up, until skin blisters and blackens. Peel skin away carefully. Cut eggplant into 5mm slices. Place eggplant slices on wire rack, sprinkle with salt, stand for 30 mins. Rinse slices under cold water, drain on absorbent paper. Place slices on oven tray, brush with oil, grill until browned on both sides, brushing occasionally with oil. Layer peppers, cheese and eggplant in overlapping slices on ovenproof serving plate, drizzle with extra oil. Bake uncovered in moderately hot oven about 10 minutess or until cheese is melted and peppers heated through. Serve sprinkled with basil. For an interesting twist, replace the peppers with Roma tomatoes and enjoy!
Balsamic Avocado Pasta Salad
Ingredients:
500g small shell pasta
1 tbsp olive oil
2 avocadoes, ripe
1 tbsp balsamic vinegar
1 tbsp mixed dried herbs (oregano, basil, thyme, any combination)
12 grape tomatoes, cut in half
salt and pepper to taste
more balsamic vinegar to taste (optional)
freshly grated Parmesan cheese (optional)
Method:
Cook the pasta in a big pot of boiling, salted water until just al dente; drain well through a colander, put back in pan, add olive oil and stir to coat, cover to keep warm. In a large serving bowl, put the flesh from 1 avocado, add the balsamic vinegar, and mash well until creamy and smooth. Add the warm cooked pasta to the bowl with the creamy avocado-balsamic mixture and toss until pasta is coated. Add the herbs to the pasta bowl and stir. Cut the other avocado into bite size pieces and add to bowl. Add the grape tomato halves to the bowl. Serve immediately.
From the January 2013 Journal
500g small shell pasta
1 tbsp olive oil
2 avocadoes, ripe
1 tbsp balsamic vinegar
1 tbsp mixed dried herbs (oregano, basil, thyme, any combination)
12 grape tomatoes, cut in half
salt and pepper to taste
more balsamic vinegar to taste (optional)
freshly grated Parmesan cheese (optional)
Method:
Cook the pasta in a big pot of boiling, salted water until just al dente; drain well through a colander, put back in pan, add olive oil and stir to coat, cover to keep warm. In a large serving bowl, put the flesh from 1 avocado, add the balsamic vinegar, and mash well until creamy and smooth. Add the warm cooked pasta to the bowl with the creamy avocado-balsamic mixture and toss until pasta is coated. Add the herbs to the pasta bowl and stir. Cut the other avocado into bite size pieces and add to bowl. Add the grape tomato halves to the bowl. Serve immediately.
From the January 2013 Journal
Best Potato Salad
Ingredients:
10 pinkeye potatoes, peeled and boiled until just tender
6 free-range eggs, hardboiled, chopped
1 cup whole-egg mayonnaise
2 tsp paprika
Method:
Mix all together, reserving 2 eggs and 1 tsp paprika. Arrange remaining eggs and paprika over the top. Serves 6.
Contributed by Jess, Howrah, 7th December 2009
10 pinkeye potatoes, peeled and boiled until just tender
6 free-range eggs, hardboiled, chopped
1 cup whole-egg mayonnaise
2 tsp paprika
Method:
Mix all together, reserving 2 eggs and 1 tsp paprika. Arrange remaining eggs and paprika over the top. Serves 6.
Contributed by Jess, Howrah, 7th December 2009
caprese pasta salad
This a an Aussie version of this Italian salad, and it is good! Have it in a big pasta bowl with some crusty bread as a main course, or use it as a side dish to chicken or steak.
Ingredients:
3 cups pasta, cooked
1 small jar basil pesto
125g mozzarella, diced into small pieces
1/2 cup cherry tomatoes, halved
1/2 cucumber, diced
3/4 cup balsamic vinegar
2 tbsp honey
Method:
Cook the pasta as per the directions on the packet.
Put the balsamic vinegar and honey in a small saucepan and bring to the boil. Turn the heat down and simmer until mixture has reduced to approximatley 1/4 (about 10 minutes). Let cool.
Put the pasta,tomatoes, mozarella and cucumber into a salad bowl. Stir through the basil.
Cover and chill.
Drizzle with the dressing just before serving.
Notes: I use Aldi balsamic vinegar, pasta and basil pesto to keep the cost down.
Cherry tomatoes are great for this salad, but if you don't have them, dice a regular table tomato.
If you have fresh basil growing, shred some to garnish before serving.
Ingredients:
3 cups pasta, cooked
1 small jar basil pesto
125g mozzarella, diced into small pieces
1/2 cup cherry tomatoes, halved
1/2 cucumber, diced
3/4 cup balsamic vinegar
2 tbsp honey
Method:
Cook the pasta as per the directions on the packet.
Put the balsamic vinegar and honey in a small saucepan and bring to the boil. Turn the heat down and simmer until mixture has reduced to approximatley 1/4 (about 10 minutes). Let cool.
Put the pasta,tomatoes, mozarella and cucumber into a salad bowl. Stir through the basil.
Cover and chill.
Drizzle with the dressing just before serving.
Notes: I use Aldi balsamic vinegar, pasta and basil pesto to keep the cost down.
Cherry tomatoes are great for this salad, but if you don't have them, dice a regular table tomato.
If you have fresh basil growing, shred some to garnish before serving.
Carrot Jelly
Ingredients:
1 lemon (or orange) jelly
1 teaspoon gelatine
1 teaspoon mustard powder
2 tablespoon white vinegar
1 small (15oz) tin crushed pineapple (with juice)
1 tablespoon chopped mint leaves
3 large carrots (about 2 cups)
Method:
Mix the jelly powder, mustard powder and gelatine together. Make jelly with 1 cup hot water, stir until all gelatine is dissolved. Then add all the other ingredients, stir well together. Leave to set. Serve with salad of your choice.
1 lemon (or orange) jelly
1 teaspoon gelatine
1 teaspoon mustard powder
2 tablespoon white vinegar
1 small (15oz) tin crushed pineapple (with juice)
1 tablespoon chopped mint leaves
3 large carrots (about 2 cups)
Method:
Mix the jelly powder, mustard powder and gelatine together. Make jelly with 1 cup hot water, stir until all gelatine is dissolved. Then add all the other ingredients, stir well together. Leave to set. Serve with salad of your choice.
Citrus Avocado Salad
Ingredients:
1/2 cup light olive oil
3 tbsp White wine vinegar
1 tsp sugar
1/2 tsp salt
2 ripe avocados, peeled and sliced
8 cups fresh salad greens
2 oranges, peeled and sectioned
1 grapefruit, peeled and sectioned
1 pear, cored and thinly sliced
1 cup green grapes, cut in half
1/4 cup chopped walnuts
Method:
In a small bowl whisk together the oil, vinegar, sugar and salt, then add avocados and toss together very gently – you don’t want to bruise or break up the avocado.
In a large salad bowl, toss remaining ingredients together.
Pour the avocado mixture from the first bowl over the salad and gently toss to coat.
Serve immediately.
1/2 cup light olive oil
3 tbsp White wine vinegar
1 tsp sugar
1/2 tsp salt
2 ripe avocados, peeled and sliced
8 cups fresh salad greens
2 oranges, peeled and sectioned
1 grapefruit, peeled and sectioned
1 pear, cored and thinly sliced
1 cup green grapes, cut in half
1/4 cup chopped walnuts
Method:
In a small bowl whisk together the oil, vinegar, sugar and salt, then add avocados and toss together very gently – you don’t want to bruise or break up the avocado.
In a large salad bowl, toss remaining ingredients together.
Pour the avocado mixture from the first bowl over the salad and gently toss to coat.
Serve immediately.
Coleslaw
Ingredients:
1/2 red capsicum, diced
1 green onion, sliced finely
2 large carrots, grated
1/4 head cabbage finely shredded
1/2 cup mayonnaise (I use Praise traditional)
1/2 teaspoon seasoning salt (I use garlic salt)
1/4 teaspoon fresh coarse ground black pepper
1/2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar
Method:
Prepare vegetables and put in large bowl.
Add all seasonings and mix well.
Refrigerate. (4+ serves)
Contributed by Bridget
1/2 red capsicum, diced
1 green onion, sliced finely
2 large carrots, grated
1/4 head cabbage finely shredded
1/2 cup mayonnaise (I use Praise traditional)
1/2 teaspoon seasoning salt (I use garlic salt)
1/4 teaspoon fresh coarse ground black pepper
1/2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar
Method:
Prepare vegetables and put in large bowl.
Add all seasonings and mix well.
Refrigerate. (4+ serves)
Contributed by Bridget
Colourful Coleslaw
Ingredients:
2 carrots
1 bulb fennel
3 radishes
1 beetroot
1 turnip
1/2 small celeriac
400g red & white cabbage
1/2 red onion
1 shallot
1 lemon
2 tbsp virgin olive oil
A good handful of fresh herbs ( mint, fennel, dill, parsley and chervil are good)
250ml yoghurt
2 tbsp mustard
Salt & pepper
Method:
Peel carrot, fennel, radishes, beetroot, turnip and celeriac. Grate or shred carrots, fennel, radishes, beetroot, turnip and celeriac in a food processor. Slice cabbage, onion and shallot thinly with a sharp knife and add to bowl with the other vegetables. Use your hands to toss to combine. In a separate bowl mix the juice of half the lemon, extra virgin olive oil, finely chopped herbs, yoghurt and mustard until well combined. Pour over vegetables, stir to combine. Chill until ready to serve.
Contributed by Dianne, Swansea, 23rd November 2008
2 carrots
1 bulb fennel
3 radishes
1 beetroot
1 turnip
1/2 small celeriac
400g red & white cabbage
1/2 red onion
1 shallot
1 lemon
2 tbsp virgin olive oil
A good handful of fresh herbs ( mint, fennel, dill, parsley and chervil are good)
250ml yoghurt
2 tbsp mustard
Salt & pepper
Method:
Peel carrot, fennel, radishes, beetroot, turnip and celeriac. Grate or shred carrots, fennel, radishes, beetroot, turnip and celeriac in a food processor. Slice cabbage, onion and shallot thinly with a sharp knife and add to bowl with the other vegetables. Use your hands to toss to combine. In a separate bowl mix the juice of half the lemon, extra virgin olive oil, finely chopped herbs, yoghurt and mustard until well combined. Pour over vegetables, stir to combine. Chill until ready to serve.
Contributed by Dianne, Swansea, 23rd November 2008
Creamy Pasta Salad
Who else loves Woolworths Creamy Pasta Salad? I found a receipe that is almost identical and very easy to make.
Ingredients:
250g uncooked medium sized pasta
1 med size carrot, grated
1 stick celery, chopped
1 med spring onion, white part discarded, finely chopped
1/2 red capsicum, diced
2/3 cup grated tasty cheese
1/3 cup finely chopped parsley
1 x 300ml bottle ready made coleslaw dressing (praise traditional)
3 heaped tablespoon sour cream
Add or delete whichever ingredients you don't like
Method:
1. Cook pasta in boiling salted water, drain and chill
2. In small bowl, combine the coleslaw dressing and sour cream
3. Combine pasta, vegetables, cheese and coleslaw dressing mix
4. Season and Chill and VOILA !!
Contributed by 3ForMe, 22nd December 2010
Ingredients:
250g uncooked medium sized pasta
1 med size carrot, grated
1 stick celery, chopped
1 med spring onion, white part discarded, finely chopped
1/2 red capsicum, diced
2/3 cup grated tasty cheese
1/3 cup finely chopped parsley
1 x 300ml bottle ready made coleslaw dressing (praise traditional)
3 heaped tablespoon sour cream
Add or delete whichever ingredients you don't like
Method:
1. Cook pasta in boiling salted water, drain and chill
2. In small bowl, combine the coleslaw dressing and sour cream
3. Combine pasta, vegetables, cheese and coleslaw dressing mix
4. Season and Chill and VOILA !!
Contributed by 3ForMe, 22nd December 2010
Crunchy Veggie Tuna Pasta Salad
This is a lovely salad served chilled on a bed of lettuce and garnished with cherry tomatoes. It packs well for lunches and picnics too.
Ingredients:
2 cups small pasta shells, uncooked
1/4 to 1/2 cup your favourite creamy salad dressing
1/2 cup diced zucchini
1/2 cup diced carrots
1/4 cup diced celery
1/4 cup diced onion
2 x 185g cans tuna in water, drained
Salt and pepper to taste
Method:
Cook pasta according to directions, drain well. In a large bowl, put the drained pasta, add the dressing, and toss until well blended. Add the veggies and mix again. Lastly add the tuna and toss gently, making sure you don't break the tuna up too much. You still want some chunks, not totally shredded. Taste and add salt and pepper if needed. Cover and put in refrigerator to chill until ready to serve. Makes 2 good size servings or 4 small servings.
Contributed by Cath Armstrong
Ingredients:
2 cups small pasta shells, uncooked
1/4 to 1/2 cup your favourite creamy salad dressing
1/2 cup diced zucchini
1/2 cup diced carrots
1/4 cup diced celery
1/4 cup diced onion
2 x 185g cans tuna in water, drained
Salt and pepper to taste
Method:
Cook pasta according to directions, drain well. In a large bowl, put the drained pasta, add the dressing, and toss until well blended. Add the veggies and mix again. Lastly add the tuna and toss gently, making sure you don't break the tuna up too much. You still want some chunks, not totally shredded. Taste and add salt and pepper if needed. Cover and put in refrigerator to chill until ready to serve. Makes 2 good size servings or 4 small servings.
Contributed by Cath Armstrong
Curried Chicken Salad
Ingredients:
2 cooked chicken breast fillets
180g green beans
1 punnet cherry tomatoes, halved
375g multi-coloured penne
2/3 cup low-fat yogurt
1 teaspoon mild curry powder
1 garlic clove, crushed
1 green chilli, seeded and finely chopped
2 tablespoons chopped fresh coriander
4 firm ripe tomatoes, peeled, seeded and cut in strips
salt and ground black pepper to taste
fresh coriander leaves, to garnish
Method:
Remove the skin from the chicken and cut into strips. Cut the green beans in 2.5cm lengths and cook in boiling water for 5 minutes. Drain and rinse under cold water. Cook the pasta in a large pan of boiling, salted water until all dente. Drain and rinse thoroughly. To make the dressing, mix the yogurt, curry powder, garlic, chilli and chopped coriander together in a bowl. Stir in the chicken pieces and let stand for 30 minutes. Transfer the pasta to a glass bowl and toss with the beans and tomatoes. Spoon over the chicken and dressing. Garnish with coriander leaves.
Contributed by Cath Armstrong
2 cooked chicken breast fillets
180g green beans
1 punnet cherry tomatoes, halved
375g multi-coloured penne
2/3 cup low-fat yogurt
1 teaspoon mild curry powder
1 garlic clove, crushed
1 green chilli, seeded and finely chopped
2 tablespoons chopped fresh coriander
4 firm ripe tomatoes, peeled, seeded and cut in strips
salt and ground black pepper to taste
fresh coriander leaves, to garnish
Method:
Remove the skin from the chicken and cut into strips. Cut the green beans in 2.5cm lengths and cook in boiling water for 5 minutes. Drain and rinse under cold water. Cook the pasta in a large pan of boiling, salted water until all dente. Drain and rinse thoroughly. To make the dressing, mix the yogurt, curry powder, garlic, chilli and chopped coriander together in a bowl. Stir in the chicken pieces and let stand for 30 minutes. Transfer the pasta to a glass bowl and toss with the beans and tomatoes. Spoon over the chicken and dressing. Garnish with coriander leaves.
Contributed by Cath Armstrong
Curried Rice
Ingredients:
4 handfuls of rice, microwaved on high for 12 minutes - drained.
1/4 cup french dressing (Praise - not the low cal one)
1 teaspoon curry powder
1/2 red capsicum
1 spring onion
dash of turmeric
Method:
Mix curry powder with french dressing and mix with rice while still warm.
Chop capsicum and spring onion and add to rice mixture.
Refrigerate for at least 2 hours.
Fluff up before serving. (4+ serves)
Contributed by Bridget
4 handfuls of rice, microwaved on high for 12 minutes - drained.
1/4 cup french dressing (Praise - not the low cal one)
1 teaspoon curry powder
1/2 red capsicum
1 spring onion
dash of turmeric
Method:
Mix curry powder with french dressing and mix with rice while still warm.
Chop capsicum and spring onion and add to rice mixture.
Refrigerate for at least 2 hours.
Fluff up before serving. (4+ serves)
Contributed by Bridget
fajita salad
Ingredients:
500g mince
1 tsp chili powder
1/2 tsp dry mustard
1/2 tsp dried oregano
1/2 tsp ground cumin
½ tsp coriander
1 tbsp oil
1 large capsicum, sliced
1 onion, peeled and sliced
Lettuce
Cheese, diced tomato, cucumber etc. for serving
Dressing Ingredients:
1/4 cup oil
1/4 cup lime juice
2 tsp honey
pinch chili powder
2 cloves garlic, crushed
1/2 tsp ground cumin
1/2 tsp dried oregano
pinch salt
Method:
Heat oil in a pan or cast iron skillet. Once pan is hot add onion and cook over medium heat until tender and slightly browned. This takes about 5 minutes.
Add peppers and cook 3-4 minutes or until slightly tender. Remove peppers and onions from the pan and set aside.
In the same skillet cook beef until browned and done. Drain off any fat.
Add spices to the meat and stir well.
In a small bowl whisk together dressing ingredients.
Serve meat, peppers and onions, over lettuce with dressing.
500g mince
1 tsp chili powder
1/2 tsp dry mustard
1/2 tsp dried oregano
1/2 tsp ground cumin
½ tsp coriander
1 tbsp oil
1 large capsicum, sliced
1 onion, peeled and sliced
Lettuce
Cheese, diced tomato, cucumber etc. for serving
Dressing Ingredients:
1/4 cup oil
1/4 cup lime juice
2 tsp honey
pinch chili powder
2 cloves garlic, crushed
1/2 tsp ground cumin
1/2 tsp dried oregano
pinch salt
Method:
Heat oil in a pan or cast iron skillet. Once pan is hot add onion and cook over medium heat until tender and slightly browned. This takes about 5 minutes.
Add peppers and cook 3-4 minutes or until slightly tender. Remove peppers and onions from the pan and set aside.
In the same skillet cook beef until browned and done. Drain off any fat.
Add spices to the meat and stir well.
In a small bowl whisk together dressing ingredients.
Serve meat, peppers and onions, over lettuce with dressing.
French Carrot Salad
Ingredients:
4 large or 6 small carrots
2 tsp honey
1 tbsp red or white wine vinegar
1/2 tsp paprika
Freshly ground salt and pepper
2 tbsp sesame seeds
Method:
Peel and grate 4 large or 6 small carrots into a bowl. In a cup, mix 2 teaspoons honey, 1 tablespoon red or white wine vinegar, 1/2 teaspoon paprika, freshly ground salt and pepper. Mix well and tip over grated carrots. Toss well and allow to marinate at room temperature for an hour. Meanwhile, toast 2 tablespoons of sesame seeds in a fry pan with a bit of olive oil. When dark golden brown, take off the heat. To serve, mix sesame seeds well into carrots and serve immediately.
Contributed by Anita, West Launceston 4th February 2008
4 large or 6 small carrots
2 tsp honey
1 tbsp red or white wine vinegar
1/2 tsp paprika
Freshly ground salt and pepper
2 tbsp sesame seeds
Method:
Peel and grate 4 large or 6 small carrots into a bowl. In a cup, mix 2 teaspoons honey, 1 tablespoon red or white wine vinegar, 1/2 teaspoon paprika, freshly ground salt and pepper. Mix well and tip over grated carrots. Toss well and allow to marinate at room temperature for an hour. Meanwhile, toast 2 tablespoons of sesame seeds in a fry pan with a bit of olive oil. When dark golden brown, take off the heat. To serve, mix sesame seeds well into carrots and serve immediately.
Contributed by Anita, West Launceston 4th February 2008
freezer coleslaw
Ingredients:
1 head of cabbage, shredded
1 tsp salt
2 cups white sugar
1 cup of white vinegar
1/4 cup of water
1 tsp celery seed
1 tsp mustard seed
1 carrot, shredded
1/2 cup green capsicum, finely diced
Method:
Place the cabbage in a large bowl. Sprinkle the salt over the cabbage and toss to combine. Let the cabbage stand for 1 hour. Place the sugar into a medium sized saucepan, add the vinegar and water. Sprinkle in the celery and mustard seeds.
Stir the mixture to combine then cook over medium heat until mixture is boiling briskly. Cook the mixture for 1 minute. Remove the pan from the heat and allow the mixture to cool to room temperature. Drain the cabbage and return to the bowl. Fold the carrot and capsicum into the cabbage. Pour the cooled dressing over the top and stir until well combined. Cover and place in the freezer for at least 4 hours. Remove the slaw 2 hours before serving.
1 head of cabbage, shredded
1 tsp salt
2 cups white sugar
1 cup of white vinegar
1/4 cup of water
1 tsp celery seed
1 tsp mustard seed
1 carrot, shredded
1/2 cup green capsicum, finely diced
Method:
Place the cabbage in a large bowl. Sprinkle the salt over the cabbage and toss to combine. Let the cabbage stand for 1 hour. Place the sugar into a medium sized saucepan, add the vinegar and water. Sprinkle in the celery and mustard seeds.
Stir the mixture to combine then cook over medium heat until mixture is boiling briskly. Cook the mixture for 1 minute. Remove the pan from the heat and allow the mixture to cool to room temperature. Drain the cabbage and return to the bowl. Fold the carrot and capsicum into the cabbage. Pour the cooled dressing over the top and stir until well combined. Cover and place in the freezer for at least 4 hours. Remove the slaw 2 hours before serving.
four bean salad with quinoa
Ingredients:
1 cup quinoa
1 can sliced green beans
1 can black beans
1 can kidney beans
1 can chickpeas
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp Italian herbs
Method:
Rinse and cook the quinoa according to package instructions. Open all
the cans and drain and rinse them. This will drastically reduce the sodium
content.
Once the quinoa has cooked, add all the drained and rinsed beans.
Mix in the olive oil, red wine vinegar and Italian herbs. Mix well.
Chill at least 2 hours in the refrigerator.
1 cup quinoa
1 can sliced green beans
1 can black beans
1 can kidney beans
1 can chickpeas
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp Italian herbs
Method:
Rinse and cook the quinoa according to package instructions. Open all
the cans and drain and rinse them. This will drastically reduce the sodium
content.
Once the quinoa has cooked, add all the drained and rinsed beans.
Mix in the olive oil, red wine vinegar and Italian herbs. Mix well.
Chill at least 2 hours in the refrigerator.
Ham and Avocado Salad
Ingredients:
500g sliced ham
1 mignonette lettuce
250g punnet cherry tomatoes
1 avocado, chopped
Dressing:
¼ cup orange juice
2 tablespoons of cider vinegar
1 tablespoon of chopped fresh chives
salt and pepper to taste
Method:
Slice ham into thin long strips. Cut tomatoes in half. Combine all ingredients in a bowl for dressing and mix well. Arrange lettuce leaves in a serving bowl, add ham, tomatoes and avocado. Drizzle dressing over salad.
500g sliced ham
1 mignonette lettuce
250g punnet cherry tomatoes
1 avocado, chopped
Dressing:
¼ cup orange juice
2 tablespoons of cider vinegar
1 tablespoon of chopped fresh chives
salt and pepper to taste
Method:
Slice ham into thin long strips. Cut tomatoes in half. Combine all ingredients in a bowl for dressing and mix well. Arrange lettuce leaves in a serving bowl, add ham, tomatoes and avocado. Drizzle dressing over salad.
Italian Baked Vegetable Salad
Ingredients:
1 medium yellow capsicum
1 medium red capsicum
1 medium green capsicum
1 red onion
1 medium eggplant
Coarse cooking salt
1/4 cup olive oil
250g mozzarella cheese, thinly sliced
2 tablespoons of extra olive oil
2 tablespoons of shredded fresh basil
Method:
Quarter capsicum, remove seeds and membranes. Grill capsicum, skin side up, until skin blisters and blackens. Peel skin away carefully. Cut eggplant into 5mm slices. Place eggplant slices on wire rack, sprinkle with salt, stand for 30 minutes. Rinse slices under cold water, drain on absorbent paper. Place slices on oven tray, brush with oil, grill until browned on both sides, brushing occasionally with oil. Slice onion thinly. Place onion slices on oven tray, brush with oil, grill for 5 minutes or until starting to brown on edges. Layer capsicum, onion, cheese and eggplant in overlapping slices on ovenproof serving plate, drizzle with extra oil. Bake uncovered in moderately hot oven about 10 minutes or until cheese is melted and capsicum heated through. Serve sprinkled with basil. For an interesting twist, replace the caspicums with Roma tomatoes and enjoy!
1 medium yellow capsicum
1 medium red capsicum
1 medium green capsicum
1 red onion
1 medium eggplant
Coarse cooking salt
1/4 cup olive oil
250g mozzarella cheese, thinly sliced
2 tablespoons of extra olive oil
2 tablespoons of shredded fresh basil
Method:
Quarter capsicum, remove seeds and membranes. Grill capsicum, skin side up, until skin blisters and blackens. Peel skin away carefully. Cut eggplant into 5mm slices. Place eggplant slices on wire rack, sprinkle with salt, stand for 30 minutes. Rinse slices under cold water, drain on absorbent paper. Place slices on oven tray, brush with oil, grill until browned on both sides, brushing occasionally with oil. Slice onion thinly. Place onion slices on oven tray, brush with oil, grill for 5 minutes or until starting to brown on edges. Layer capsicum, onion, cheese and eggplant in overlapping slices on ovenproof serving plate, drizzle with extra oil. Bake uncovered in moderately hot oven about 10 minutes or until cheese is melted and capsicum heated through. Serve sprinkled with basil. For an interesting twist, replace the caspicums with Roma tomatoes and enjoy!
Lentil Chickpea Salad
Ingredients:
One can chickpeas
One can lentils
2 spring onion,s chopped or 1/2 red onion
1/2 punnet cherry tomatoes, halved
1/4 cup sundried tomatoes, chopped
Parsley
Coriander if you have some
Method:
Drain Lentils and chickpeas and rinse under cold water. Combine all ingredients in a bowl mix to combine. Make dressing using lemon juice, olive oil, salt and pepper to taste. Dressing should be more tangy rather than oily. I also make this cooking dried chickpeas and lentils, but the cans are a great standby and can be prepared in about 10 minutes.
Contributed by Carol Goodey, 5th February 2014
One can chickpeas
One can lentils
2 spring onion,s chopped or 1/2 red onion
1/2 punnet cherry tomatoes, halved
1/4 cup sundried tomatoes, chopped
Parsley
Coriander if you have some
Method:
Drain Lentils and chickpeas and rinse under cold water. Combine all ingredients in a bowl mix to combine. Make dressing using lemon juice, olive oil, salt and pepper to taste. Dressing should be more tangy rather than oily. I also make this cooking dried chickpeas and lentils, but the cans are a great standby and can be prepared in about 10 minutes.
Contributed by Carol Goodey, 5th February 2014
Mexican Salad
I'm sorry I didn't read last week's newsletter and consequently I missed answering the question about a recipe for red kidney beans. One of my favourite dishes using red kidney beans is Mexican salad and is made within 10 minutes.
Ingredients:
onion
red kidney beans
packet of taco seasoning (I use Safeway's no-name brand because it tastes the best and is the cheapest)
lettuce
two tomatoes
an avocado
grated cheese
corn chips
Thousand Island dressing
Method:
In a bowl: I throw in a lettuce. I just rip it apart. I wedge the tomatoes into about 8 pieces each, dice the avocado, crunch up about two or three handfuls of corn chips and put about a quarter of a cup of the dressing over the top and mix.
On the stove: chop an onion and cook it well. Drain the kidney beans and throw them in. Cook until you heat the beans. Put in half of the taco seasoning packet and mix it together for about 30 seconds.
Pour the beans on top of the salad. Mix and put some grated cheese on top and serve hot.
I think I might have it for dinner tonight!
Contributed by Victoria Wilson, 28th April 2008
Ingredients:
onion
red kidney beans
packet of taco seasoning (I use Safeway's no-name brand because it tastes the best and is the cheapest)
lettuce
two tomatoes
an avocado
grated cheese
corn chips
Thousand Island dressing
Method:
In a bowl: I throw in a lettuce. I just rip it apart. I wedge the tomatoes into about 8 pieces each, dice the avocado, crunch up about two or three handfuls of corn chips and put about a quarter of a cup of the dressing over the top and mix.
On the stove: chop an onion and cook it well. Drain the kidney beans and throw them in. Cook until you heat the beans. Put in half of the taco seasoning packet and mix it together for about 30 seconds.
Pour the beans on top of the salad. Mix and put some grated cheese on top and serve hot.
I think I might have it for dinner tonight!
Contributed by Victoria Wilson, 28th April 2008
Middle Eastern Cauliflower Salad
Ingredients:
1/2 head cauliflower, broken into florets
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chilli powder (optional)
salt to taste
Juice of half a lemon
1/4 cup coriander leaves
1/4 cup mint leaves
2-3 tablespoons of natural yoghurt (greek or goat is best)
Method:
All you do is VER BRIEFLY blanch the cauliflower in boiling water, drain well. Heat oil in a heavy based fry pan, then toss the cauliflower over a HIGH heat to char it slightly (you could also do this on the BBQ). Then near the end of cooking time (when cauliflower is JUST tender enough to eat, toss in the spices and salt to cover. Throw it in a bowl, toss with the lemon juice, and let it sit for a little to blend the flavours. When ready to serve, scatter the herbs over the top, and serve with the yoghurt on the side.
This recipe is very flexible. I often add toasted almonds to it, and sometimes pomegranate molasses. You could also add garlic while cooking, or some sliced spring onion with the herbs.
I serve this with grilled chicken or BBQ lamb pieces, or even fish.
Contributed by Margaret in Melbourne, 26th October 2011
1/2 head cauliflower, broken into florets
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chilli powder (optional)
salt to taste
Juice of half a lemon
1/4 cup coriander leaves
1/4 cup mint leaves
2-3 tablespoons of natural yoghurt (greek or goat is best)
Method:
All you do is VER BRIEFLY blanch the cauliflower in boiling water, drain well. Heat oil in a heavy based fry pan, then toss the cauliflower over a HIGH heat to char it slightly (you could also do this on the BBQ). Then near the end of cooking time (when cauliflower is JUST tender enough to eat, toss in the spices and salt to cover. Throw it in a bowl, toss with the lemon juice, and let it sit for a little to blend the flavours. When ready to serve, scatter the herbs over the top, and serve with the yoghurt on the side.
This recipe is very flexible. I often add toasted almonds to it, and sometimes pomegranate molasses. You could also add garlic while cooking, or some sliced spring onion with the herbs.
I serve this with grilled chicken or BBQ lamb pieces, or even fish.
Contributed by Margaret in Melbourne, 26th October 2011
Mustard Potato Salad
After all the rich food and over-indulging of Christmas and Boxing Day, a fresh salad goes down well. This potato salad is served warm or at room temperature and goes really well with leftover cold meats or a good steak right off the barbecue.
Ingredients:
1.5kg red potatoes
1 cup French dressing
2 tbsp wholegrain mustard
2 spring onions, sliced including tops
1 celery stalk, sliced
2 radishes, diced
salt and pepper to taste
Method:
Scrub potatoes and dice into bite size pieces. Put potatoes in large pot of cold water and bring to a boil over medium high heat, then reduce heat and simmer for about 8 to 10 minutes, or until the potatoes are just tender, but not too soft. Drain immediately, making sure they're dry, and put in large bowl. Whisk together in a separate bowl the vinaigrette and mustard until smooth, then pour half the mixture over the still-warm potatoes and toss gently. Set potatoes aside for 30 minutes - do not refrigerate. Meanwhile, chop the onions, celery, and radishes. When ready to serve, add the vegetables, then the remaining vinaigrette dressing and toss together, adding salt and pepper to taste. Pack in containers for a picnic or serve immediately.
Tip of the Day 28th December 2011
Ingredients:
1.5kg red potatoes
1 cup French dressing
2 tbsp wholegrain mustard
2 spring onions, sliced including tops
1 celery stalk, sliced
2 radishes, diced
salt and pepper to taste
Method:
Scrub potatoes and dice into bite size pieces. Put potatoes in large pot of cold water and bring to a boil over medium high heat, then reduce heat and simmer for about 8 to 10 minutes, or until the potatoes are just tender, but not too soft. Drain immediately, making sure they're dry, and put in large bowl. Whisk together in a separate bowl the vinaigrette and mustard until smooth, then pour half the mixture over the still-warm potatoes and toss gently. Set potatoes aside for 30 minutes - do not refrigerate. Meanwhile, chop the onions, celery, and radishes. When ready to serve, add the vegetables, then the remaining vinaigrette dressing and toss together, adding salt and pepper to taste. Pack in containers for a picnic or serve immediately.
Tip of the Day 28th December 2011
My Favorite Vegie Salad
This salad is quite a big one to make so we only have this for special occasions and i'm asked to make it for friends as well if there's a special event on . I actually think its a Greek salad and its so yum. We'll be having this as part of our salads on xmas day.
Ingredients: (and not in exact measurements):
1 large head of broccoli, cooked and sliced
2 large carrots, grated
1 red capsicum finely sliced
1 cup of frozen baby peas, left frozen
4 boiled eggs roughly chopped
About half finely sliced crispy lettuce
3-4 spring onions, sliced
A few slices of salad onion
A small tin of corn kernells
3-4 rashers of bacon, chopped and fried till crispy
1 - 2 tomato's thinly sliced
Sometimes I put baby spinach through to so you can add any favorite salad or veg you like really
Dressing
Ingredients:
I jar of Mayonaise
small tub of sour cream
1-2 spring onion
1/4 teaspoon of garlic or to taste
chives and parsley
Salt n pepper
Blend together, taste and adjust if needed.
Method:
With the vegies and salad , chop everything first (except the bacon and tomato) and place in a spare big bowl, its easier to mix together. Once all nicely mixed put just under half of the mix in your nice big glass bowl (its in layers and looks lovely). Spread nearly half the dressing completely covering the vegies, top up with remaining half of mix and spread with the rest of the dressing. Arrange tomato slices on top and cover with the crispy bacon.
The first time I made this I literally put everything in the bowl in layers, like half the brocoli ,then carrots then frozen peas ect. Over the years I've found it so much easier to just mix everything together and divide the whole mix in half instead.
It's one of the best salads ever and although it's really large, nothing ever gets wasted. You could of course halve everything if you just wanted to make a small one.
Contributed by KarenE, 30th November 2010
Ingredients: (and not in exact measurements):
1 large head of broccoli, cooked and sliced
2 large carrots, grated
1 red capsicum finely sliced
1 cup of frozen baby peas, left frozen
4 boiled eggs roughly chopped
About half finely sliced crispy lettuce
3-4 spring onions, sliced
A few slices of salad onion
A small tin of corn kernells
3-4 rashers of bacon, chopped and fried till crispy
1 - 2 tomato's thinly sliced
Sometimes I put baby spinach through to so you can add any favorite salad or veg you like really
Dressing
Ingredients:
I jar of Mayonaise
small tub of sour cream
1-2 spring onion
1/4 teaspoon of garlic or to taste
chives and parsley
Salt n pepper
Blend together, taste and adjust if needed.
Method:
With the vegies and salad , chop everything first (except the bacon and tomato) and place in a spare big bowl, its easier to mix together. Once all nicely mixed put just under half of the mix in your nice big glass bowl (its in layers and looks lovely). Spread nearly half the dressing completely covering the vegies, top up with remaining half of mix and spread with the rest of the dressing. Arrange tomato slices on top and cover with the crispy bacon.
The first time I made this I literally put everything in the bowl in layers, like half the brocoli ,then carrots then frozen peas ect. Over the years I've found it so much easier to just mix everything together and divide the whole mix in half instead.
It's one of the best salads ever and although it's really large, nothing ever gets wasted. You could of course halve everything if you just wanted to make a small one.
Contributed by KarenE, 30th November 2010
pear & Walnut salad
Ingredients:
2 pears, unpeeled cored and thinly sliced
80g baby spinach
1 tbsp of lime juice
2 tsp of olive oil
2 tbsp of coarsely chopped parsley
1/4 cup of roughly chopped walnuts
Black pepper
Method:
Combine the pears, spinach, lime juice, oil and half the parsley in a large bowl season and gently toss to coat sprinkle with walnuts, and remaining parsley.
Contributed by Melissa Kercher, 7th November 2017
2 pears, unpeeled cored and thinly sliced
80g baby spinach
1 tbsp of lime juice
2 tsp of olive oil
2 tbsp of coarsely chopped parsley
1/4 cup of roughly chopped walnuts
Black pepper
Method:
Combine the pears, spinach, lime juice, oil and half the parsley in a large bowl season and gently toss to coat sprinkle with walnuts, and remaining parsley.
Contributed by Melissa Kercher, 7th November 2017
Potato Salad
Ingredients:
500g potatoes
1 cup mayonnaise or French dressing
salt and pepper
1 tablespoon finely chopped spring onion
1 tablespoon chopped parsley or mint
1 teaspoon curry powder (optional)
Method:
Peel potatoes and boil until just tender. Cut into cubes and while still warm mix with mayonnaise. When cool add other ingredients and chill well.
500g potatoes
1 cup mayonnaise or French dressing
salt and pepper
1 tablespoon finely chopped spring onion
1 tablespoon chopped parsley or mint
1 teaspoon curry powder (optional)
Method:
Peel potatoes and boil until just tender. Cut into cubes and while still warm mix with mayonnaise. When cool add other ingredients and chill well.
Potato Salad
This recipe can be prepared a couple of hours ahead and reheated in the microwave
Ingredients:
6- 8 small Chat potatoes unpeeled, if using larger potatoes cut in half
1 onion, chopped
1 pkt bacon, chopped
1 pkt French onion soup (low salt is preferable)
1 jar thickened cream
Method:
Steam or par boil the potatoes (don't have them squashy) and drain. Place in casserole dish. Fry the onion and bacon together and add to potatoes. Mix the French onion soup with the cream and pour over potato mixture, put the lid on the casserole dish. Microwave for 5 - 8 minutes and stir. I always get asked for this recipe.
Contributed by Cheryl, Sunbury, 14th September 2009
Ingredients:
6- 8 small Chat potatoes unpeeled, if using larger potatoes cut in half
1 onion, chopped
1 pkt bacon, chopped
1 pkt French onion soup (low salt is preferable)
1 jar thickened cream
Method:
Steam or par boil the potatoes (don't have them squashy) and drain. Place in casserole dish. Fry the onion and bacon together and add to potatoes. Mix the French onion soup with the cream and pour over potato mixture, put the lid on the casserole dish. Microwave for 5 - 8 minutes and stir. I always get asked for this recipe.
Contributed by Cheryl, Sunbury, 14th September 2009
Potato Salad with Smoked Salmon and Caviar
Ingredients:
500g small new potatoes
100g smoked salmon
2 hard-boiled eggs, chopped
lettuce
45g pink caviar
watercress or parsley to garnish
Dressing:
1-2 tablespoons white wine vinegar or lemon juice
? cup vegetable oil
1 tablespoon finely chopped parsley
1 tablespoon finely chopped dill
2 teaspoons finely chopped chives
2 teaspoons horseradish relish
2 tablespoons sour cream pepper
Method:
Cook the potatoes, unpeeled, in salted water. Drain and when cool enough to handle, peel them. Cut into neat dice. Place in a bowl and while they are still warm, mix with dressing.
Dressing:
Add the vinegar or lemon juice to the oil, whisking constantly. Add the parsley, dill, chives, horseradish and sour cream and season well with pepper. Don’t add salt as there will be enough from the smoked salmon and caviar.
Leave the potatoes to cool, stirring occasionally. Cut the smoked salmon into small pieces and carefully stir it through the potatoes. Scatter the chopped egg over the top and set aside. When ready to serve, line a plate with some lettuce leaves. Mound the salad in the centre and arrange the watercress or parsley around the base. Lastly, just before serving, carefully spoon the caviar on top as evenly as possible.
500g small new potatoes
100g smoked salmon
2 hard-boiled eggs, chopped
lettuce
45g pink caviar
watercress or parsley to garnish
Dressing:
1-2 tablespoons white wine vinegar or lemon juice
? cup vegetable oil
1 tablespoon finely chopped parsley
1 tablespoon finely chopped dill
2 teaspoons finely chopped chives
2 teaspoons horseradish relish
2 tablespoons sour cream pepper
Method:
Cook the potatoes, unpeeled, in salted water. Drain and when cool enough to handle, peel them. Cut into neat dice. Place in a bowl and while they are still warm, mix with dressing.
Dressing:
Add the vinegar or lemon juice to the oil, whisking constantly. Add the parsley, dill, chives, horseradish and sour cream and season well with pepper. Don’t add salt as there will be enough from the smoked salmon and caviar.
Leave the potatoes to cool, stirring occasionally. Cut the smoked salmon into small pieces and carefully stir it through the potatoes. Scatter the chopped egg over the top and set aside. When ready to serve, line a plate with some lettuce leaves. Mound the salad in the centre and arrange the watercress or parsley around the base. Lastly, just before serving, carefully spoon the caviar on top as evenly as possible.
Ramen Noodle Coleslaw
Ingredients:
½ head green cabbage, finely sliced
1 package ramen noodles (preferably oriental flavor)
1 medium carrot, shredded
2 tbsp toasted sesame seeds
4 green onions, chopped
Dressing:
½ cup vegetable oil
½ tsp salt
2 tbsp sugar
3 tbsp balsamic vinegar
Freshly ground black pepper
Oriental flavor pouch from ramen noodles package
Method:
Combine cabbage, carrots and green onions in a large salad bowl. Break up the ramen noodles and stir into the salad. Make the dressing by whisking together all of the dressing ingredients and pour over the vegetables. Add the sesame seeds and toss until well combined. Adjust seasoning and serve immediately with cooked and shredded chicken breast or roast chicken.
½ head green cabbage, finely sliced
1 package ramen noodles (preferably oriental flavor)
1 medium carrot, shredded
2 tbsp toasted sesame seeds
4 green onions, chopped
Dressing:
½ cup vegetable oil
½ tsp salt
2 tbsp sugar
3 tbsp balsamic vinegar
Freshly ground black pepper
Oriental flavor pouch from ramen noodles package
Method:
Combine cabbage, carrots and green onions in a large salad bowl. Break up the ramen noodles and stir into the salad. Make the dressing by whisking together all of the dressing ingredients and pour over the vegetables. Add the sesame seeds and toss until well combined. Adjust seasoning and serve immediately with cooked and shredded chicken breast or roast chicken.
Red and Green Super Salad
Ingredients:
2 large Ruby Red or other pink grapefruits, peeled, segmented, each cut in half
2 ripe avocados, peeled, pitted, then cut into bite size pieces
1/2 red capsicum, diced
4 spring onions, sliced
1 tbsp local honey
2 tsp soy sauce
2 tsp extra-virgin olive oil
1/4 cup pistachios
1/4 cup craisins
salt and pepper to taste
mixed lettuce for serving
Method:
Put the grapefruit segments, avocado pieces, capsicum and onions in a large glass bowl.
In a separate bowl, whisk together the honey, soy sauce and olive oil until frothy, then immediately pour into bowl and toss together.
Add the pistachios and craisins and toss lightly. Season to taste.
Put mixed lettuce on 4 salad plates, then spoon grapefruit mixture over and serve immediately.
Will serve 4.
2 large Ruby Red or other pink grapefruits, peeled, segmented, each cut in half
2 ripe avocados, peeled, pitted, then cut into bite size pieces
1/2 red capsicum, diced
4 spring onions, sliced
1 tbsp local honey
2 tsp soy sauce
2 tsp extra-virgin olive oil
1/4 cup pistachios
1/4 cup craisins
salt and pepper to taste
mixed lettuce for serving
Method:
Put the grapefruit segments, avocado pieces, capsicum and onions in a large glass bowl.
In a separate bowl, whisk together the honey, soy sauce and olive oil until frothy, then immediately pour into bowl and toss together.
Add the pistachios and craisins and toss lightly. Season to taste.
Put mixed lettuce on 4 salad plates, then spoon grapefruit mixture over and serve immediately.
Will serve 4.
Seafood Salad
Ingredients:
500g seafood mix
¼ cup of sour cream
¼ cup of celery, chopped
¼ cup of spring onions, chopped
3 chopped hard boiled eggs
2 tablespoons of dill pickles, chopped
1 tablespoon of lemon juice
¾ cup of mayonnaise
Method:
Mix all ingredients together in a salad bowl.
500g seafood mix
¼ cup of sour cream
¼ cup of celery, chopped
¼ cup of spring onions, chopped
3 chopped hard boiled eggs
2 tablespoons of dill pickles, chopped
1 tablespoon of lemon juice
¾ cup of mayonnaise
Method:
Mix all ingredients together in a salad bowl.
Simple Salad
Ingredients:
1 head lettuce, washed, dried and torn
1 cucumber, cut into 1cm slices
1/2 green capsicum, cut into thin strips
2 large tomatoes, cut into 8 pieces each
1 salad onion, thinly sliced
Method:
Toss everything together in a large salad bowl. Chill. Add Simple Salad Dressing just before serving.
From the February 2011 Journal
1 head lettuce, washed, dried and torn
1 cucumber, cut into 1cm slices
1/2 green capsicum, cut into thin strips
2 large tomatoes, cut into 8 pieces each
1 salad onion, thinly sliced
Method:
Toss everything together in a large salad bowl. Chill. Add Simple Salad Dressing just before serving.
From the February 2011 Journal
Summer Slaw
Ingredients:
1 medium head cabbage, tough leaves removed, cored and shredded
2 medium carrots, peeled and grated
1 green capsicum, cored, seeded, and finely diced
2 tablespoons onion, grated
2 cups mayonnaise
3/4 cup white sugar
1/4 cup Dijon-style mustard
1/4 cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon white pepper
Method:
Combine vegetables in a large salad bowl. In another bowl, combine the remaining ingredients. Add to the vegetables and toss well. Cover the coleslaw and refrigerate for 3 to 4 hours before serving for the flavours to meld.
1 medium head cabbage, tough leaves removed, cored and shredded
2 medium carrots, peeled and grated
1 green capsicum, cored, seeded, and finely diced
2 tablespoons onion, grated
2 cups mayonnaise
3/4 cup white sugar
1/4 cup Dijon-style mustard
1/4 cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon white pepper
Method:
Combine vegetables in a large salad bowl. In another bowl, combine the remaining ingredients. Add to the vegetables and toss well. Cover the coleslaw and refrigerate for 3 to 4 hours before serving for the flavours to meld.
Summer Veggie Pasta Salad
Ingredients:
500g pasta - small shells, twists or even macaroni
1 orange capsicum, cut into 2cm pieces
1 yellow capsicum, cut into 2cm pieces
1 medium cucumber, quartered lengthwise, then cut into 2cm slices
1 cup cherry tomatoes, halved
125g sliced olives
¾ cup Parmesan cheese, grated
¾ cup Italian salad dressing
Fresh ground salt and pepper, to taste
Method:
Cook pasta as directed on package. When done, drain and place in ice water until cold. Drain again.
Add the remaining ingredients, toss, and serve. Store covered in fridge.
Notes: If you don't like pasta, use rice. Brown rice takes longer to cook, but gives the salad a lovely nutty taste.
Contributed by Cath Armstrong
500g pasta - small shells, twists or even macaroni
1 orange capsicum, cut into 2cm pieces
1 yellow capsicum, cut into 2cm pieces
1 medium cucumber, quartered lengthwise, then cut into 2cm slices
1 cup cherry tomatoes, halved
125g sliced olives
¾ cup Parmesan cheese, grated
¾ cup Italian salad dressing
Fresh ground salt and pepper, to taste
Method:
Cook pasta as directed on package. When done, drain and place in ice water until cold. Drain again.
Add the remaining ingredients, toss, and serve. Store covered in fridge.
Notes: If you don't like pasta, use rice. Brown rice takes longer to cook, but gives the salad a lovely nutty taste.
Contributed by Cath Armstrong
Tabbouli Salad
Ingredients:
1 cup chicken stock
4 eggs, slightly beaten
1 cup couscous
2 cups chopped mixed fresh veggies (tomato, cucumber, grated carrot, broccoli florets etc)
1 spring onion, finely sliced including some of the green
2 tbsp chopped fresh parsley
1/2 cup Italian salad dressing
3 tbsp lime juice, fresh with grated lime peel (peel is optional)
1 tsp chilli powder (more or less to taste)
Salt and pepper to taste
Method:
In a sauce pan bring stock to a boil and slowly add eggs while whisking continuously. Cook until eggs are set. Remove from heat and stir in couscous – let stand 5 minutes. Combine remaining ingredients and toss with couscous mixture. Cover and refrigerate until ready to serve or at least 30 minutes.
From Tip of the Day, 9th November 2010
1 cup chicken stock
4 eggs, slightly beaten
1 cup couscous
2 cups chopped mixed fresh veggies (tomato, cucumber, grated carrot, broccoli florets etc)
1 spring onion, finely sliced including some of the green
2 tbsp chopped fresh parsley
1/2 cup Italian salad dressing
3 tbsp lime juice, fresh with grated lime peel (peel is optional)
1 tsp chilli powder (more or less to taste)
Salt and pepper to taste
Method:
In a sauce pan bring stock to a boil and slowly add eggs while whisking continuously. Cook until eggs are set. Remove from heat and stir in couscous – let stand 5 minutes. Combine remaining ingredients and toss with couscous mixture. Cover and refrigerate until ready to serve or at least 30 minutes.
From Tip of the Day, 9th November 2010
The Day Before Salad
Ingredients:
4 cups torn mixed greens: iceberg lettuce, spinach, cos etc
1 cup sliced fresh mushrooms
1 cup broccoli florets
1 cup cauliflower florets
1 cup frozen peas
1 cup grated carrot
2 hard-boiled eggs, sliced
6 slices bacon, cooked and crumbled
3/4 cup shredded Swiss or Cheddar cheese
1/4 cup thinly sliced spring onions
3/4 cup mayonnaise or salad dressing
Juice of 1 lemon
Method:
Wash and dry lettuce. Place lettuce in a large salad bowl. Layer on the lettuce in the following order: mushrooms, broccoli, and/or peas, carrots, eggs, bacon, 1/2 cup of the cheese and spring onions. Make the dressing by combining mayonnaise and lemon juice. Spread dressing over the top of the salad. Sprinkle with remaining cheese. Cover and chill 24 hours before serving.
4 cups torn mixed greens: iceberg lettuce, spinach, cos etc
1 cup sliced fresh mushrooms
1 cup broccoli florets
1 cup cauliflower florets
1 cup frozen peas
1 cup grated carrot
2 hard-boiled eggs, sliced
6 slices bacon, cooked and crumbled
3/4 cup shredded Swiss or Cheddar cheese
1/4 cup thinly sliced spring onions
3/4 cup mayonnaise or salad dressing
Juice of 1 lemon
Method:
Wash and dry lettuce. Place lettuce in a large salad bowl. Layer on the lettuce in the following order: mushrooms, broccoli, and/or peas, carrots, eggs, bacon, 1/2 cup of the cheese and spring onions. Make the dressing by combining mayonnaise and lemon juice. Spread dressing over the top of the salad. Sprinkle with remaining cheese. Cover and chill 24 hours before serving.
The Little Chef’s Salad
Ingredients:
1 iceberg lettuce, shredded
2 tomatoes, diced
1 cucumber, sliced thin
4 hard boiled eggs, chopped
4 slices of deli chicken cut into thin strips
4 slices of deli turkey cut into thin strips
250g tasty cheese, grated
Method:
Place the lettuce into a large salad bowl. Add the tomatoes and cucumbers and toss to combine. Spread the chopped egg over the top. Add the chicken and turkey slices and top with the shredded cheese. Serves 4.
1 iceberg lettuce, shredded
2 tomatoes, diced
1 cucumber, sliced thin
4 hard boiled eggs, chopped
4 slices of deli chicken cut into thin strips
4 slices of deli turkey cut into thin strips
250g tasty cheese, grated
Method:
Place the lettuce into a large salad bowl. Add the tomatoes and cucumbers and toss to combine. Spread the chopped egg over the top. Add the chicken and turkey slices and top with the shredded cheese. Serves 4.
Tropical Salad Rolls
Ingredients:
8 large wholegrain rolls
8 slices pineapple, well drained
8 lettuce leaves, washed and dried
2 cups diced, cooked chicken (or ham or beef)
2 cups potato salad
Method:
Split the rolls. Place a lettuce leaf on one half of each roll. Put potato salad and pineapple onto lettuce, top with chicken. Put the top back onto the roll. Wrap each roll tightly in plastic wrap to keep them together and fresh until ready to be eaten.
From the February 2011 Journal
8 large wholegrain rolls
8 slices pineapple, well drained
8 lettuce leaves, washed and dried
2 cups diced, cooked chicken (or ham or beef)
2 cups potato salad
Method:
Split the rolls. Place a lettuce leaf on one half of each roll. Put potato salad and pineapple onto lettuce, top with chicken. Put the top back onto the roll. Wrap each roll tightly in plastic wrap to keep them together and fresh until ready to be eaten.
From the February 2011 Journal
Tropical Seafood Salad
Ingredients:
400g prawns
2 cups sliced celery
2 grapefruit, segmented
1 cup pineapple pieces, drained
¼ cup French dressing
1 tbsp chopped mint
Method:
Combine all ingredients in large salad bowl. Cover and refrigerate 2 – 3 hours before serving.
Contributed by Cath Armstrong
400g prawns
2 cups sliced celery
2 grapefruit, segmented
1 cup pineapple pieces, drained
¼ cup French dressing
1 tbsp chopped mint
Method:
Combine all ingredients in large salad bowl. Cover and refrigerate 2 – 3 hours before serving.
Contributed by Cath Armstrong
Tuna Pasta Salad
Ingredients:
500g small shell shaped pasta
1 sliced spring onion
1 cup light mayonnaise
1/2 cup light sour cream
180g can tuna in water, drained
300g frozen peas, thawed at room temperature
Salt and pepper to taste
Method:
Cook pasta in a big pot of boiling salted water, drain very well through a colander; set aside. In a large bowl, add the spring onion, mayonnaise and sour cream and whisk until smooth. Add cooked pasta to bowl with dressing, tossing to coat pasta well. Add the tuna and peas, tossing gently to coat well, but be careful not to break up tuna too much or smash the peas. Taste, add salt and pepper if needed. Cover bowl and refrigerate for at least 30 minutes. Serve chilled. Serves 2 - 4.
From the January 2013 Journal
500g small shell shaped pasta
1 sliced spring onion
1 cup light mayonnaise
1/2 cup light sour cream
180g can tuna in water, drained
300g frozen peas, thawed at room temperature
Salt and pepper to taste
Method:
Cook pasta in a big pot of boiling salted water, drain very well through a colander; set aside. In a large bowl, add the spring onion, mayonnaise and sour cream and whisk until smooth. Add cooked pasta to bowl with dressing, tossing to coat pasta well. Add the tuna and peas, tossing gently to coat well, but be careful not to break up tuna too much or smash the peas. Taste, add salt and pepper if needed. Cover bowl and refrigerate for at least 30 minutes. Serve chilled. Serves 2 - 4.
From the January 2013 Journal
tuna pasta salad 2
Ingredients:
375g mall shell pasta
400g tuna in water, drained well
2 medium celery stalks, sliced
1 small red onion, diced
400g can peas, well drained
1 cup mayonnaise
1 tbsp lemon juice
Salt and pepper, to taste
Method:
Cook the pasta in a large pot of boiling water. Drain and rinse with cool water. Do not overcook,
otherwise the noodles will get mushy. Once the noodles have cooled, place them into a large mixing bowl and add
the drained tuna, sliced celery, diced red onion, drained peas, mayonnaise, lemon juice and salt and pepper to taste. Gently stir to combine all the ingredients, mixing well. Cover and chill for at least an hour and to allow the flavours to mix.
375g mall shell pasta
400g tuna in water, drained well
2 medium celery stalks, sliced
1 small red onion, diced
400g can peas, well drained
1 cup mayonnaise
1 tbsp lemon juice
Salt and pepper, to taste
Method:
Cook the pasta in a large pot of boiling water. Drain and rinse with cool water. Do not overcook,
otherwise the noodles will get mushy. Once the noodles have cooled, place them into a large mixing bowl and add
the drained tuna, sliced celery, diced red onion, drained peas, mayonnaise, lemon juice and salt and pepper to taste. Gently stir to combine all the ingredients, mixing well. Cover and chill for at least an hour and to allow the flavours to mix.
Tuna Yummies
Ingredients:
1 x 425g can of tuna
2 medium onions
1 carrot
3 mushrooms
2 shallots (optional)
1 capsicum
100g corn
½ cup grated cheddar cheese
4-5 tablespoons mayonnaise
parsley to garnish
Method:
Dice all vegetables and toss in large bowl. Fold tuna gently through the vegetable mix. Scatter cheese on top, then fold mayonnaise through whole mix. Mixture should be just wet. Garnish with parsley.
1 x 425g can of tuna
2 medium onions
1 carrot
3 mushrooms
2 shallots (optional)
1 capsicum
100g corn
½ cup grated cheddar cheese
4-5 tablespoons mayonnaise
parsley to garnish
Method:
Dice all vegetables and toss in large bowl. Fold tuna gently through the vegetable mix. Scatter cheese on top, then fold mayonnaise through whole mix. Mixture should be just wet. Garnish with parsley.
Vietnamese Salad
Ingredients:
Dressing:
3TB fish sauce
1 1/2 TB sugar
2TB lime juice
1 finger length red chilli (or some sweet chilli sauce)
Salad:
Big bowl of thinly sliced cabbage
1/4 cup chopped coriander
chopped mint
Crispy fried shallots
Chopped peanuts
Method:
I generally make a double batch of dressing and store it in the freezer. This is SO delicious. Cabbage is often very cheap. And if the herbs are home grown they are too. Its easy to make especially if you have the dressing in the fridge.
Contributed by Robyn, Naracoorte, 26th April 2009
Dressing:
3TB fish sauce
1 1/2 TB sugar
2TB lime juice
1 finger length red chilli (or some sweet chilli sauce)
Salad:
Big bowl of thinly sliced cabbage
1/4 cup chopped coriander
chopped mint
Crispy fried shallots
Chopped peanuts
Method:
I generally make a double batch of dressing and store it in the freezer. This is SO delicious. Cabbage is often very cheap. And if the herbs are home grown they are too. Its easy to make especially if you have the dressing in the fridge.
Contributed by Robyn, Naracoorte, 26th April 2009
Warm Chicken Salad with Honey Mustard Vinaigrette
Ingredients:
4 fresh chicken breast or thigh fillets
1 tablespoon oil
salt and ground pepper
1 cup chicken stock 1
each endive, radicchio & butter lettuce
1 carrot, cut into fine strips
100g button mushrooms, sliced finely
Vinaigrette:
2 teaspoons honey or American mustard
2 tablespoons raspberry vinegar
4 tablespoons light olive oil
Method:
Arrange lettuce on serving plates. Heat oil in a frying pan and cook the chicken until golden on both sides and cooked through. Remove to a plate, keep warm & season with salt and pepper. Pour chicken stock into frying pan. Raise heat and allow boiling until the stock is reduced to ¼ of a cup. Combine the reduced stock and the vinaigrette ingredients in a screw-top jar and shake until well combined. Slice chicken and scatter over lettuce. Scatter with carrots and mushrooms. Pour vinaigrette over top and serve.
Note: Lettuce: If the many varieties are unavailable, use Iceberg which is available all year, and some alfalfa or other sprouts. Raspberry vinegar is available from specialty food shops. If unavailable, use a good-quality cider vinegar.
4 fresh chicken breast or thigh fillets
1 tablespoon oil
salt and ground pepper
1 cup chicken stock 1
each endive, radicchio & butter lettuce
1 carrot, cut into fine strips
100g button mushrooms, sliced finely
Vinaigrette:
2 teaspoons honey or American mustard
2 tablespoons raspberry vinegar
4 tablespoons light olive oil
Method:
Arrange lettuce on serving plates. Heat oil in a frying pan and cook the chicken until golden on both sides and cooked through. Remove to a plate, keep warm & season with salt and pepper. Pour chicken stock into frying pan. Raise heat and allow boiling until the stock is reduced to ¼ of a cup. Combine the reduced stock and the vinaigrette ingredients in a screw-top jar and shake until well combined. Slice chicken and scatter over lettuce. Scatter with carrots and mushrooms. Pour vinaigrette over top and serve.
Note: Lettuce: If the many varieties are unavailable, use Iceberg which is available all year, and some alfalfa or other sprouts. Raspberry vinegar is available from specialty food shops. If unavailable, use a good-quality cider vinegar.
Watermelon and Feta Salad
Summer is salad season, but salad doesn't have to be boring lettuce and tomato on a plate or that Australian favourite coleslaw. If you'd like to try something different try this watermelon and feta salad. Serve it icy cold from the fridge on its own as a starter or as a side to grilled chicken.
Ingredients:
Juice of 2 limes
1 large red onion, cut in half then thinly sliced
1 medium watermelon, cut into 2cm cubes (about 15 cups)
1 large cucumber, peeled and cubed
250g feta cheese, crumbled
1/2 cup fresh coriander, finely shredded
cracked black pepper
sea salt
Method:
In a small bowl, pour lime juice over red onion and set aside to marinate. In a large bowl very gently combine the watermelon, cucumber, feta cheese and coriander. Season with black pepper. Use your fingers to gently toss the watermelon salad with marinated onions. Chill until ready to serve. Season with sea salt just before serving.
Contributed by Cath Armstrong
Ingredients:
Juice of 2 limes
1 large red onion, cut in half then thinly sliced
1 medium watermelon, cut into 2cm cubes (about 15 cups)
1 large cucumber, peeled and cubed
250g feta cheese, crumbled
1/2 cup fresh coriander, finely shredded
cracked black pepper
sea salt
Method:
In a small bowl, pour lime juice over red onion and set aside to marinate. In a large bowl very gently combine the watermelon, cucumber, feta cheese and coriander. Season with black pepper. Use your fingers to gently toss the watermelon salad with marinated onions. Chill until ready to serve. Season with sea salt just before serving.
Contributed by Cath Armstrong
ZUCCHINI SALAD
For a fresh summer salad change, try this zucchini salad, but don't make it until you're ready to eat it!
Ingredients:
2 large zucchini
3 tbsp olive oil
1 tbsp lemon or lime juice
1 tbsp clear honey
2 tsp poppy seeds
1 small garlic clove, crushed
salt and pepper, to taste
Method
Grate the zucchini on the coarse side of your grater. Toss them with the olive oil, lemon or lime juice, clear honey, poppy seeds and the crushed garlic clove. Add salt and pepper to taste. Serve immediately or it will get too watery with chicken or lamb, kebabs or as relish on burgers.
Ingredients:
2 large zucchini
3 tbsp olive oil
1 tbsp lemon or lime juice
1 tbsp clear honey
2 tsp poppy seeds
1 small garlic clove, crushed
salt and pepper, to taste
Method
Grate the zucchini on the coarse side of your grater. Toss them with the olive oil, lemon or lime juice, clear honey, poppy seeds and the crushed garlic clove. Add salt and pepper to taste. Serve immediately or it will get too watery with chicken or lamb, kebabs or as relish on burgers.