| |
Clone "Lone Star"
Salad
Boil
together ~ 1 1/4 cups white vinegar 3/4 cup sugar
1 1/4 tsp mustard seeds 1/2 tsp turmeric 1/2 cup water 1 tsp
celery seed
1 1/4 tsp salt Let cool and add 1 cup of oil.
Finely slice red and green cabbage ( 2 cups of each ) 1/2 red
onion 1 large grated carrot 1 cup fresh chopped parsley
1/2 cup of canned drained corn 1/2 cup of sunflower seeds.
Toss and add dressing.
|
| |
Clone" KFC" Bean
Salad
2 cans of mixed kidney / haricot beans, 1 can green beans, 1/2
finely chopped green / red capsicum, small chopped onion.
Drain cans and reserve the liquid. Mix all other veges together.
Place the liquid from the cans in a pot and add about 1/4 cup white
vinegar and 2 tbsp white sugar. Heat and add black ground pepper.
Slightly thicken with a wee bit of cornflour and water. Mix beans
/ veges in while the sauce is still hot. Let cool and serve.
|
| |
Clone "KFC" Bean
Salad
16-oz can green beans, 16-oz can wax beans, 16-oz can kidney beans, 1
medium green pepper, sliced and chopped, 3/4 cup sugar,
1 medium-sized white onion, sliced, 1/2 cup vegetable oil, 1/2 cup
cider vinegar, 11/2 tsp salt, 1/2 tsp black pepper.
Method:
Drain and rinse kidney beans well. Drain additional beans and combine
all ingredients together. Marinate and refrigerate overnight. Bean salad
tastes better after 3 or 4 days. Makes about 7 cups.
|
| |
Brown Rice Salad
1 cup brown rice 1 3/4 cup water 1/4 cup soya sauce (light if
available) 1/2 onion finely chopped
Cook the rice in the water
and when still hot add the soya sauce and finely chopped onions. Let cool for a
couple of hours ~ preferably overnight.
Add the following
~ 1 red pepper
chopped 1/2 cup roasted peanuts chopped 1/2 cup each of roasted sunflower and pumpkin
seeds.
You can also add diced tomato mushrooms raisins sesame seeds
Dressing:
1/4 cup olive oil 2 tbsp lemon juice 1 tsp grated lemon rind 1 clove garlic crushed
1 tsp fresh ginger 1 tsp honey pinch of salt.
Mix and pour over salad.
|
| |
Brown Rice Salad
Cooked brown rice sultanas salted peanuts chopped spring onion diced
capsicum corn kernels fresh parsley/chives.
Dressing for
pasta or rice salad
3 tbsp soya sauce 100 ml of salad oil or
olive oil 2 tbsp lemon juice
|
| |
Chinese Rice Salad
1/2 green and 1/2 red capsicum cup of
peas 2 cobs sweet corn 4 spring onions
unsalted cashew nuts light soya sauce
Boil the rice using vegetable stock and cool in fridge. Boil the
corn and strip the kernels Toast the unsalted cashew nuts
Add all fresh chopped ingredients and mix everything with a splash of
good quality soy sauce.
|
| |
Cherry
Tomato, Rocket and Rice Salad
Ingredients:
4 cups of cooked long grain rice 2 tbsp grated Lemon rind
3/4 cup basil leaves 4 Spring Onions, chopped
2 tbsp of olive oil
2 tbsp lemon juice 250g cherry tomatoes, halved
sea salt cracked black pepper 1 bunch of rocket,
trimmed
Method:
Place the rice, lemon rind, basil, spring onions, oil, lemon juice,
tomatoes and salt and pepper in a large bowl and toss to combine.
Place the rocket in a large serving dish and top with the rice mixture.
Serves 6
|
| |
Carrot Salad
Keeps well in fridge
Ingredients:
1 Kg carrots 1 onion 1 red capsicum 1/2
cup sugar
1 tin tomato soup 1/2 cup oil 1/2 cup vinegar 1/2
cup brown sugar.
Method:
Finely
julienne the carrots and cook in water with a pinch of salt until just tender.
Slice onion and
capsicum into rings, add to the carrots and bring to boil.Turn off and
let sit for few minutes Drain well and set aside in
serving bowl.
In a saucepan add both sugars, tin of tomato soup, oil,
vinegar and a little salt and pepper stirring all the while until hot
and all dissolved.
Pour the hot
liquid over carrots, onion and capsicum. Let cool, stir.and place in fridge.
|
| |
Curried Egg Salad
Hard
boil 8-10 eggs Slice in quarters from the top placing in large bowl.
Add fine , short julienned carrots and celery
Fry a finely chopped onion in a tbsp of
oil and add 1/4 teaspoon turmeric and 1 tsp of mild curry powder. Let
cool.
Add 1/2 med.- large jar of mayo and stir in a bunch of chopped parsley
(or coriander if available).
Pour over eggs and veges and gently stir
together without breaking up eggs
|
| |
Zucchini Mint Salad
Ingredients:
Salad 1-2 zucchini 2-4 large silver beet leaves 1 red onion, sliced 1/2 cup feta cheese, crumbled
Dressing 1/4 cup olive oil 3 tbsp mint sauce 2
tbsp lime juice 1 tsp mustard 1 clove garlic, minced 1/4
cup chopped
fresh mint pepper to taste
Method:
Cut zucchini into bite-sized pieces
and steam until tender –crisp. Allow to cool. Tear silver beet into
bite-sized pieces and place in large salad bowl.
Add feta, onion and
zucchini.
Method
Dressing:
Combine all ingredients in a
jar. Shake well. Toss dressing with salad just before serving
|
| |
Cauliflower
Salad
Ingredients:
1
head cauliflower 1 chopped onion 2 stalks chopped celery
1 chopped
green pepper 4 sliced mushrooms 5 hard boiled eggs
Best Foods mayo 1/2 tsp mustard salt and pepper
Method:
Steam cauliflower until just tender.. Drain well. Cut into pieces.. Mix mustard into
mayo and add all other ingredients to cauliflower pieces.
Add salt and
pepper to taste and lightly stir in the mayo mixture. Mayo mixture should be
just enough to moisten the mix.
|
| |
Red Onion and Sour Cream
Slice 3 red onions into thin rings. Pour over boiling water and leave to soften
for 1/4 hour. Drain. Mix onion rings with a pottle of sour cream. Chill
|
| |
Roasted Beetroot and Tomato Salad
Preheat oven to 200c
Ingredients:
10
mall
beetroot, well washed 2 tomatoes, sliced thickly 2 spring onions, sliced
diagonally 2 tbsp each fresh parsley, dill and tarragon
1 tbsp
sugar 1 clove garlic, crushed salt and pepper to taste 50ml olive oil 3
tbsp
balsamic vinegar
Method:
Bake beetroot 1 hour, or until
tender. As soon as the beetroot can be handled, peel and slice thickly.
Place in
a large salad bowl. Add remaining ingredients and mix well.
|
| |
Beetroot Salad
with Orange
Ingredients:
600g of beetroots 1/4 tsp of white pepper powder 1/4 cup of orange juice 1/4
tsp of mustard powder 1 tbsp of salad oil 1/2 tsp of orange rind Salt to
taste
1/4 cup of spring onion rings
Method:
Boil the beetroots. When cool, peel and dice them into half-inch cubes. Chill
them.
Mix orange juice, oil, salt, pepper, mustard powder and orange rind in a bowl
and whisk till the mixture is homogeneous.
Pour the dressing over the beetroot pieces and garnish with rings of spring
onion
|
| |
Beetroot Salad
Roast
peeled beetroot which have been cut into about 2cm chunks, with lots
of salt and pepper in the oven.
Let cool and add cubes of feta cheese, red
onion sliced very fine, and dress the salad with flat leaf parsley, balsamic
vinegar, olive oil and whole grain mustard. Mix it all up in a bowl and then
serve.
|
| |
Curried Rice & Pineapple Salad
Add a little turmeric for
colour
Ingredients:
1/2
tsp curry powder 1/2 tsp garlic/onion salt 440g tin crushed
pineapple 2 cups cooked rice 1/2 cup sultanas 1
grated carrot
1 Onion or 2-4 spring onions.
Method:
Mix curry powder
and seasoned salt with pineapple juice and then toss in cooked rice. Add other
ingredients Salad dressing may be added.
Can be left covered in fridge for
2 or 3 days.
|
| |
Cheese, Pineapple and Celery salad
Simple to make and
recipe can be doubled.
Cube
250g mild, edam or colby cheese into 1/2 inch pieces, add 440g tin
drained pineapple pieces, cutting any that are too large
Add 3 or 4
washed and sliced celery stalks and enough chopped mint (2 or 3 sprigs)
to add colour and flavour.
Mix together and refrigerate.
|
| |
Thai Beef Salad
Ingredients:
500g
rump or topside steak
185g mixed lettuce leaves
185g cherry tomatoes /
halved 1 cucumbers, peeled and chopped
2 red onions, sliced 3 tbsp fresh
mint leaves
Method:
Put a frying pan
on high heat with a little oil. Add beef and cook for 1
to 2 mins per side or to liking. Drain and set aside to cool
Arrange
lettuce leaves,
tomato halves, cucumbers, onions and mint attractively on a platter.Make
your dressing.
Slice beef thinly and arrange over lettuce.
Drizzle with dressing.
Variations:
Use Lime and
Coriander dressing or Lemon and Chilli dressing
To
increase heat of salad, add minced of freshly sliced red chillies to
taste.
Add a little finely chopped basil to the salad.
|
| |
Page 1
Page 2
|
