Christmas Food - Christmas Salads
Lyn's Rice Salad
Roasted Pumpkin and Pecan Salad
Beans and Cherry Tomatoes
Lyn's Rice Salad
Lyn's Rice Salad
Ingredients:
2 Big cups cooked rice
1 Red apple, with skin, chopped
1 small red capsicum, chopped
1 grated carrot
2 or 3 chopped spring onions
2 or 3 tablespoons sultanas
Dressing:
Half a cup of oil
One third cup of white vinegar
One dessertspoon curry powder
Half teaspoon salt
One clove crushed garlic
Two teaspoons sugar
Shake dressing ingredients in a small screw-top jar, stir through salad and enjoy.
|
Roasted Pumpkin and Pecan Salad
500g kent pumpkin
125g pecans
1 cos lettuce or baby spinach leaves or a combination of both
1 advocado
1 tablespoon cummin seeds
Dressing:
1 tablespoon basalmic vinegar
1 tablespoon olive oil
2 teaspoons sugar
salt
1) Cut the pumkin into small cubes and toss in a small amount of olive oil. Place in a baking tray and sprinkle with cummin seeds. Roast in a hot oven until cooked through. Remove from tray and allow to cool.
2) Roast the pecans on a baking tray lined with baking paper for about 5 minutes, remove from oven and place on a plate ( if you leave them on the hot tray they will continue to cook)
3) Shake dressing ingredients in a small screw-top jar.
4) Break the cos lettuce up into pieces and cut up the advocado. Place roasted pumpkin, pecans, advocado on top of lettuce in a large salad bowl and gently stir through dressing ( amount of dressing you use is personal taste and depends on the amount of lettuce/salad you have made) and serve.
Beans and Cherry Tomatoes
500 g fresh green beans ( or asparagus )
Garlic - one or two cloves crushed (optional)
1 punnet of cherry tomatoes
1 tablespoon of seeded mustard
1 tablespoon of butter
1) Cut the tips off the ends of the beans.
2) Partially cook the beans in the microwave or by boiling for a few minutes
3) Combine all ingredients in a large fry pan and cook on a high heat until beans are tender
4) Serve immediately
|
|
|
Great Salad Books for Gifts or Inspiration |
Salads: The New Main Course
This inspiring book extols the salad as a satisfying main course, which excites the eye, delights the taste buds, fulfills today's drive to eat more healthily - and provides a delicious and satisfying meal. Beginning with an introduction to the key elements which go to create the perfect salad, the book features a dazzling array of ideas, including perfect party food like: Baby Little Gem Leaves filled with Spiced Peanuts, Green Mango and Mozzarella, everyday suppers such as a warm salad of Chorizo, Olive, Potato and Broad Bean with Crispy Onion, and dazzling dinner party centre pieces such as Crayfish, Avocado and Ginger salad with Wild Rocket and Chive Dressing. As well as new ideas, there are also some sparkling re-workings of classic salads, such as: the Tweaked Tricolore: roast cherry tomato and mozzarella with the addition of guacamole, basil oil and corn chips. There is also advice on different ways of adding 'crunch' to salads with deep fried shallots and toasted nuts, as well as some superb basic dressing recipes. The book also includes information on buying and growing more unusual greens, herbs and other salad ingredients.
|
Tossed: 200 Fast, Fresh and Fabulous Salads
Aimed at modern cooks looking for fresh, fast and healthy meal ideas. These salads are diverse and colourful and range from leafy green and vegetable-based accompaniments to substantial and interesting meals that include meat and seafood, rice, or noodles.
|
Super Salads
Salads are now firmly established as so much more than an accompaniment - they are delicious and sustaining main meals in their own right with interesting and unusual components, which can be used in countless variations. And because salads contain mainly fresh produce, they are also perfect for eating the best of whatever is in season all year round. This brilliant new book features over 125 recipes, celebrating the immense diversity of the salad, from the classic Greek and Caesar salads to the more exotic Sicilian Sausage with Lentil, Aubergine and Courgette; and Chinese Duck, Orange and Noodle Salad. There are hearty salads for cold, winter days such as the Warm Sunday Roast Salad, as well as lighter dishes for hotter days such as Fresh Italian Parsley Salad; and tasty twists on the traditional fruit salad including Fresh Pineapple with Crushed Mint and Lime Sugar; and Orange and Passion Fruit Salad with Cardamom Syrup. There are also recipes for simple dressings and mayonnaises and hints and tips throughout on how to adapt a basic dish according to seasonal availability.
|
|
|
|
