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Avocado salad
Ingredients
1 packet mixed lettuce salad leaves
1 large avocado, peeled and diced
250 g cocktail tomatoes, halved
1 cucumber, sliced
50 g feta cheese, diced
50 g pitted black olives
125 ml salad dressing of your choice
Method:
Rinse salad leaves and spin in salad spinner, or drain thoroughly. Arrange
lettuce leaves, diced avocado, cocktail tomatoes, cucumber, feta cheese and
olives in a large salad bowl, toss together and refrigerate. Before serving,
sprinkle dressing over salad.
Banana and apple salad
Ingredients
SALAD DRESSING
250 ml mayonnaise
125 ml Nestlé condensed milk or plain yoghurt
15 ml curry powder
1 ml ground coriander (optional)
1 ml ground cumin (jeera) (optional)
1 ml mustard powder
30 ml chutney or sugar (optional)
salt and pepper to taste
milk
SALAD
500 g bananas, sliced
3 green apples, cored but not skinned, diced
lemon juice
75 g hazelnuts or pecan nuts, finely chopped
250 ml seedless raisins
Method:
Blend all the ingredients for the salad dressing. Add just enough milk to
ensure the dressing is not too thick. Stir till smooth and set aside.
Arrange a layer of bananas and apples in a glass bowl. Sprinkle with a
little lemon juice to prevent discolouration. Sprinkle with some of the
chapped nuts and raisins. Pour over a little of the salad dressing and
repeat the layers till all the ingredients have been used. Serve any
remaining salad dressing in a jug. Chill till needed. Serves 6.
Biltong and pasta salad
Ingredients
DRESSING
50 ml prepared honey mustard
50 ml apple cider vinegar
150 ml sunflower oil
20 ml freshly chopped parsley
SALAD
150 g beef biltong
500 g gnocchi shells
10 peppadews, sliced
2 yellow peppers, cubed
1 onion, finely chopped
6 courgettes, sliced and lightly fried
100 g feta cheese, cubed
Method:
1. DRESSING: Whisk mustard and vinegar together until well mixed. Add oil
slowly, whisking continuously. Stir in the parsley. 2. SALAD: Pour dressing
over biltong and allow to stand for half an hour. Cook pasta according to
pack instructions. Drain and mix in biltong and dressing to coat the pasta
well. Allow to cool. 3. Add all remaining ingredients, toss well to combine
and season with salt and freshly ground black pepper.
Bread salad
Ingredients
SALAD DRESSING
4 extra-large eggs
60 ml sugar
15 ml mustard powder
25 ml water
50 ml white vinegar
125 ml mayonnaise
30 ml milk
SALAD
10 slices white bread (crusts removed), cubed
oil for frying
250 ml diced Cheddar cheese
125 ml chopped gherkins
2 hard-boiled eggs, sliced
Method:
Salad dressing:
Beat the eggs until they begin to froth.
Add the sugar, beating well.
Mix the mustard powder with the water and add the vinegar, mixing well.
Beat the mustard mixture into the egg mixture.
Heat slowly, stirring continuously, until the sauce thickens and is done.
Remove from the heat, cool and beat in the mayonnaise and milk. Set aside.
Fry the bread cubes in heated oil until golden brown and crisp and drain on
paper towels.
Mix all the ingredients for the salad and moisten with the dressing just
before serving.
Serve immediately
Cheese and garlic croûton salad
Ingredients
12 slices French bread
100 g cream cheese
2 cloves garlic, crushed
1 small bunch chives, chopped
salt and milled pepper
salad leaves of your choice
vinaigrette dressing
freshly grated Parmesan cheese (optional)
Method:
Toast bread lightly on both sides. Meanwhile, mix cheese, garlic, chopped
chives and seasoning to taste. Set aside. Place salad leaves in a large bowl
and drizzle vinaigrette dressing over. Toss leaves to coat with dressing.
Arrange on individual plates. Spoon cheese topping onto toast rounds,
sprinkle Parmesan over and grill until cheese browns slightly. Arrange toast
rounds on salad and serve immediately.
Crisp bacon and Parmesan salad
Ingredients
10 rashers rindless back bacon
250 g mixed salad leaves
1 large sweet onion
vinaigrette dressing
Parmesan shavings
Method:
Grill or fry bacon until crisp and golden, then chop coarsely into
bite-sized pieces and drain, if necessary, on absorbent paper. Set aside.
Arrange salad leaves on a large platter or individual plates. Slice onion
very thinly and arrange on top of salad leaves. Sprinkle crisp bacon over.
To serve, drizzle your favourite vinaigrette dressing over and scatter
Parmesan shavings on top (see tips).
Curried banana salad
Ingredients
3 onions sliced into rings
oil
4 tomatoes, peeled and diced
salt and pepper to taste
190 ml grape vinegar
250 ml sugar
20 ml cornflour
30 ml curry powder
125 ml apricot jam
8 bananas, sliced
Method:
Sauté the onions in the oil until soft. Add the tomatoes and simmer until a
purée is formed. Season to taste with salt and pepper. Blend the vinegar,
sugar, cornflour and curry powder in a saucepan and heat until the mixture
comes to the boil and thickens. Stir continuously. Add the apricot jam and
mix. Mix with the tomato mixture and simmer slowly for about 10 minutes.
Cool completely before adding the sliced bananas. Serves 6
Curried egg and potato salad
Ingredients
oil for frying
1 large onion, chopped
2 cloves garlic, crushed
7 ml mild curry powder
5 ml strong curry powder
2 ml garam masala
1 ml ground cumin (jeera)
1 ml ground coriander
pinch ground ginger
whole cinnamon stick
125 ml chicken stock
apricot jam to taste
12 medium-sized potatoes
8 hard-boiled eggs, shelled and cut into wedges
DRESSING
250 ml plain yoghurt
65 ml creamy mayonnaise
salt and freshly ground black pepper
handful fresh dhania leaves (optional)
Method:
Heat about 20 ml oil in a pan and sauté the onion and garlic over medium
heat until tender and glossy. Add the spices and cinnamon stick and stir-fry
for another minute. Add the stock and stir in the apricot jam. Stir until
the jam has melted and bring to the boil. Reduce the temperature, cover and
simmer the sauce slowly for 15 minutes until slightly reduced and thickened.
Pour into a mixing bowl and cool slightly. Boil the potatoes in lightly
salted water until cooked and drain. Skin while the potatoes are still hot
and cut into uniform pieces. Add the egg wedges, reserving a few. Blend the
yoghurt and mayonnaise with the curry sauce and season with salt, black
pepper and apricot jam to make a sweeter dressing. Pour three-quarters of
the salad dressing over the potato slices and mix lightly. Chop the dhania
leaves if using and stir into the salad. Spoon the salad into serving bowls,
top with the remaining egg wedges and finish with a scoop of the curry
dressing. Garnish with extra dhania or lemon leaves. Serves 8.
Copper Penny Salad
1 kg carrots, sliced in rings
2 onions, sliced in rings
1 green pepper, sliced
1 (82 kg) packet tomato soup
250 ml ( 1 cup) water
125 ml (1/2 cup) white vinegar
125 ml (1/2 cup) cooking oil
200 g ( 1 cup) white sugar
10 ml Worcester sauce
7 ml prepared mustard
salt and pepper
Boil carrots till half cooked, place in colander and rinse in cold water.
Arrange carrots in ovenproof dish, alternating with onion and pepper.
Mix the rest of the ingredients and cook for two minutes, stirring
continuously.
Pour mixture over carrots and close the dish.
Let stand for 2 hours then serve.
Apple, nut and cheese salad
Ingredients
3 small Granny Smith apples
2 slices day old white bread, crusts removed and cubed
oil
100 g walnuts, roasted
150 g mixed salad greens, washed and shaken dry
125 g blue cheese, crumbled
freshly ground black pepper
SALAD DRESSING
45 ml white grape vinegar
15 ml prepared mild mustard
salt and freshly ground black pepper
90 ml oil
pinch of sugar
Method:
Slice apples in small wedges. Add the juice of half a lemon to a bowl of
water, add the wedges and leave for a few minutes. Heat oil in a small
saucepan and fry bread cubes until golden brown and crisp. Drain on
kitchen paper. Divide salad leaves (or use 1 head lettuce) between 4
plates and mix with apple wedges, croûtons, nuts and blue cheese. Season
with black pepper. Mix salad dressing ingredients until well blended,
sprinkle over the salad and serve immediately.
Avocado salad
Ingredients
1 packet mixed lettuce salad leaves
1 large avocado, peeled and diced
250 g cocktail tomatoes, halved
1 cucumber, sliced
50 g feta cheese, diced
50 g pitted black olives
125 ml salad dressing of your choice
Method:
Rinse salad leaves and spin in salad spinner, or drain thoroughly. Arrange
lettuce leaves, diced avocado, cocktail tomatoes, cucumber, feta cheese
and olives in a large salad bowl, toss together and refrigerate. Before
serving, sprinkle dressing over salad.
Banana and onion salad
Ingredients
25 ml margarine
6 medium onions, sliced
10 ml hot curry powder
5 ml turmeric
pinch salt
15 ml cake flour
5 ml mustard powder
125 ml vinegar
45 ml brown sugar
50 ml smooth apricot jam
50 ml water
8 bananas
lettuce leaves
Method:
Melt the margarine in a pan and sauté the onions until soft. Add the curry
powder and the turmeric and fry for another minute. Blend the remaining
ingredients except the bananas and lettuce leaves and add to the onion
mixture. Simmer until the mixture thickens and is cooked through. (Add
extra water if necessary). Cool. Slice the bananas and add to the onion
mixture. Arrange the lettuce leaves in a pretty salad bowl and spoon the
salad on top. Serves 6.
Dried fruit salad
Ingredients
250 g mixed dried fruit
100 g sugar
397 g Nestlé condensed milk
125 ml grape vinegar
50 ml lemon juice
15 ml mustard powder
pinch cayenne pepper
salt and pepper
2 bananas, sliced
Method:
Soak the dried fruit in cold water overnight, or for 8 hours at least.
Drain, reserving about 200 ml of the liquid. Simmer the dried fruit and
sugar in the reserved water until the fruit is soft. (Add more sugar if
you prefer your food slightly sweeter.) Beat the condensed milk, vinegar
and lemon juice together. Add the mustard powder and cayenne pepper and
season to taste with salt and pepper. Mix well. Add just enough of the
sauce to the hot dried fruit mixture to moisten it. Add the bananas and
mix lightly. Cool completely. (The remaining sauce will keep for about 2
weeks in the fridge.)
Fruit and cheese salad
Ingredients
1 sweet melon, peeled, seeded and cut into chunks
2 ripe nectarines, sliced
2 ripe peaches, sliced
450 g low-fat chunky cottage cheese
2 sticks celery, sliced
1 red apple, cored and sliced
125 g seedless grapes, halved
75 g dried apricots, chopped
15 ml fresh parsley, finely chopped
60 ml fat-free salad dressing
mixed salad leaves, to serve
Method:
Mix the melon, nectarines and peaches together and divide the fruit
between 4 plates. Carefully mix the cottage cheese with the celery, red
apple, grapes, apricots, parsley and dressing. Gently turn the mixture
until evenly mixed together. Pile the mixed salad leaves over the fruit on
the plates and spoon the cottage cheese mixture on top. Serves 4.
Pineapple, Peach And Ham Salad
Ingredients
60 ml light olive oil for shallow frying
3 ripe peaches, washed and cut into wedges
1 large pineapple, peeled, cored and cut into 1 cm rings
125 g paper-thin ham slices
100 g rocket leaves
50 g pecorino cheese, crumbled
60 ml balsamic vinegar
2 ml freshly ground black pepper
Method:
Lightly brush a griddle pan with oil and heat until very hot. Rapidly fry
the peach wedges and pineapple rings on both sides and drain on paper
towels. Divide the peach wedges and pineapple rings, ham and rocket leaves
among 4 plates. Sprinkle with the cheese and vinegar and season with a
twist of black pepper.
Potato salad
Ingredients
4 large potatoes
2 hard-boiled eggs, peeled and chopped
1 green or red pepper, chopped
1 stalk celery, finely chopped
1 onion, finely chopped
3 ml prepared mustard
3 ml paprika
salt and freshly ground black pepper
375 ml mayonnaise
Method:
Boil potatoes in their jackets, then peel and dice into small cubes. Place
in a large mixing bowl.
Add all remaining ingredients, toss gently and serve garnished with fresh
chopped parsley.
Spicy Peach Salad
1 x 825g can peaches, drained & cut into pieces
1 x 250g can apple rings or 2 apples, cored & sliced (optional)
2 onions chopped
5ml (1 teaspoon) mixed spice
2 whole cloves
5ml (1 teaspoon) turmeric
5ml (1 teaspoon) curry powder
3ml (a pinch) ground coriander
3ml (a pinch) salt
1ml (a dash) cayenne pepper
250ml (1 cup) sugar
125ml (1/2 cup) white vinegar
30ml (2 Tablespoons) cornflour
In a saucepan mix together all the ingredients except the cornflour.
Bring the mixture to the boil and let it simmer for 15 minutes.
Make a smooth paste of the cornflour and a little water and stir it into
the sauce to thicken it.
Allow the salad to cool and chill before serving.
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