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.
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 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. |
