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POTATO SALADS
Click Here
For
a variety of
potato salads
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Easy Coleslaw
Add
sliced gherkins, olives or capers for a more Mediterranean taste ~
Apples
and Raisins for a sweeter taste.
In a food processor chop up ~ 1/2
cabbage (green or red) 1 onion 2 or 3 carrots 1
cup of grated cheese
Chop in your food processor then place into serving
bowl. Mix in 1-3 tbsp salad dressing to your taste.
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Coleslaw to last
14 days Approx
11/4 cups white vinegar 3/4 small cup
sugar 11/4 tsp mustard seeds 1/2 tsp turmeric 1/2 cup water
1 tsp celery seeds 11/2 tsp salt.
Boil all together and cool. Finely slice cabbage (green and a
little of the red for colour), red onion grated carrot and 1 cup oil.
Mix together and pour over cooled dressing Add a tbsp of horseradish sauce to give
it a bit of a bite. Keep refrigerated.
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Cous Cous Salad
Ingredients:
1
cup
cous cous 1/2 cup currants 1 tsp chicken stock powder 1 cup boiling water
1 red onion 1 tin chick peas 1/2 red pepper
Method:
Put cous cous , stock and currants in bowl. Cover with boiling
water and leave to soak. Fluff up with fork.
Add chopped red onion, tin
of drained chickpeas, red pepper
Dressing:
Combine 1/2 cup real orange juice 2
tbsp olive oil 2 tbsp
balsamic vinegar 1 tsp cumin Mix all and toss into cous cous.
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Kumara Salad
Try the three varieties available ~
PS.. Don't overcook the beauregard or golden kumara.( will turn to
mush )
Ingredients:
Roasted diced kumara whole
roasted garlic 2 red capsicum roasted whole 4 hard boiled
eggs sliced 1 jar creamy ranch dressing.
Method:
Par boil your kumara for a
few minutes and oven roast all the vegetables
using olive oil and blacken the capsicum.
Remove capsicum
outer skin ( place and seal in plastic bag for 5-10 mins ) Slice
into long strips Set aside.
Squeeze the roasted garlic out of
their jackets and mash up with a little pepper. Mix into the ranch
dressing.
Place the kumara in your serving bowl , add sliced
eggs, pour over the dressing and mix in.. Now add your capsicum strips
on top.
Variations:
Use par boiled diced pumpkin pieces ( with a sprinkle of cinnamon
while roasting )
Add cubes of Feta cheese to the finished dishes.
Add
pre cooked crispy bacon bits
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Kumara
Salad
3 - 4 orange kumara
Best Foods mayo 1 red onion.
Peel and cube kumara. Steam till tender. Let cool. Mix with a few
tablespoons mayo and chopped red onion.
Let sit for an hour or two
in fridge before serving.
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Roasted
Pepper Salad
Pre-heat oven to 200C
Ingredients:
1 entire head of garlic – separated
into cloves and peeled 3 x capsicums, seeded and sliced lengthwise into
1” strips
1 large red or white onion, sliced into ½ rings 2 tbsp
olive oil 1 tbsp finely chopped oregano 1/2 tsp cumin seeds
1 ripe
tomato, cored and cubed 3 tbsp lime juice 2 tbsp finely chopped
coriander or parsley.
Method:
Put all ingredients except last three into ungreased baking dish and stir to
coat with the oil. Roast (uncovered) for 15 mins – stirring twice.
Stir in tomato and cook a
further 15 mins, again stirring a couple of times.
Add the lime juice,
sprinkle with coriander or parsley and serve hot or cold.
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Chickpea Salad.
Ingredients:
1 red onion
1 fresh chillies,
deseeded and chopped finely 2 handfuls of ripe red cherry tomatoes 2
lemons extra virgin olive oil sea salt
freshly ground black pepper 2 tins chickpeas, drained handful of fresh mint, chopped handful of fresh basil, finely ripped
200g feta cheese.
Method:
Finely slice onion and chillies then roughly chop tomatoes, mixing all
together. Dress with the juice of 1 1/2 lemons.
Add a couple of slugs of olive oil. Season to taste. Heat chickpeas in
a pan, then add 90% of them to the bowl.
Mush up the remaining chickpeas
and add these as well. Allow to marinate for a while and serve at room
temp.
When serving, sprinkle over mint, basil and crumble on feta
cheese.
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Tuna Jelly Salad.
Ingredients:
11/2 cups boiling water 1 pkg. lemon jelly
3/4 cup salad dressing 1 cup finely chopped celery 1/2 green
pepper, chopped 1 grated carrot
1/2 tsp salt 1 can tuna, drained and flaked
Method:
Dissolve Jelly in boiling water. Let partly set in refrigerator.
Beat in salad dressing with beater
Then add celery, green pepper, grated carrot, salt and tuna. Pour into a
bowl and let set in refrigerator.
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