And speaking of tomatoes.....

Simple Tomato Salad
In a dish layer some nice sliced Acid free tomatoes, (approx. 4-5 medium), sprinkle with a little bit of salt and leave for at least 30 minutes.
Mix together 3 tablespoons olive oil, 1/2 tablespoon lemon juice or white wine vinegar or both and sprinkle over the tomatoes.
Add some snips of chives and a little bit of finely chopped red onion (onion is optional).
Serve.

valentino - 2016-11-29 13:03:00

Tried the Amish Broccoli salad on this post .WOW what a hit.Have been asked for recipe heaps.Thanku Fourz.So many people are great for putting up there recipes.Love to try them.Thankyou to you all who take the time.Much appreciated.

frank398 - 2017-01-02 10:58:00

bump

bev00 - 2018-01-01 22:28:00

I made this for Christmas - first made it about 10 years ago, with excellent feedback. Was hard to find the apple syrup way back then, and in the end found it at a supermarket in a rich area of the city... Hopefully it's easier to source now.

Rhode Island smoked chicken salad

Ingredients
1/2 cup bulgar wheat
330g smoked chicken
2 spring onions, finely chopped
1 stalk celery, finely chopped
1 red capsicum, finely chopped
1 small green apple, finely chopped
1 Tbl grainy mustard
1 Tbl apple syrup
Freshly ground black pepper
2 Tbl cider vinegar
2 Tbl mayonnaise
1/2 cup flat-leaf parsley, finely chopped

Directions
Place the bulgar wheat in a bowl and cover with cold water. Leave to soak for 30 minutes until tender but not too soft. Drain well, pressing down hard on the wheat with the back of a spoon to squeeze out excess water.

Finely dice the chicken meat and place in a bowl with the bulgar, spring onions, celery, capsicum and apply.

In a bowl whisk together the mustard, apple syrup, pepper, vinegar and mayonnaise. Add this to the chicken mixture, cover and refrigerate until needed (up to 2 days).

Remove the salad from the refrigerator about 30 minutes before serving to bring to room temperature. Before serving, stir in the chopped parsley.

If you wish, divide the mixture between timbales and serve with garlic bagel toasts as a starter (for 6).

sumstyle - 2018-01-02 17:44:00

** bump for salad selections **

autumnwinds - 2018-12-23 03:02:00

https://www.mynewroots.org/site/2010/06/the-best-lentil-sala
d-ever-2/

This is a wonderful salad to make :)

doug57 - 2018-12-24 00:07:00

Simple Chicken Salad. This one I am asked for every time when something is on. Roast a whole chook then break apart flesh. Add sliced red onions,shredded iceberg lettuce leaves, diced tomatoes, diced firm avocado, s & p, and mix with homey mustard dressing. Amounts are to your own taste. It really is a meal in itself.

jan2242 - 2018-12-24 08:08:00

http://www.thecafe.co.nz/recipe/always-delicious-salads/

Fennel bulbs can be difficult to obtain, so i used thinly sliced red onion instead. The males of the house loved it, not often they like fruit in salad. Very refreshing and looks very attractive. This recipe was found watching The Cafe on TV.

kirkwood10 - 2018-12-26 18:02:00

some lovely salads here, thank you to all the contributors. I'm looking forward to making a few of them

sueh1 - 2018-12-26 20:40:00

Bump for someone looking for salad ideas

blueviking - 2019-12-15 08:22:00

Rick Stein’s freekeh salad is delicious and looks very Christmas-y with the pomegranate seeds on top

https://thehappyfoodie.co.uk/recipes/freekeh-salad

blands70 - 2019-12-15 09:20:00

where do you get pomegranate seeds from please, is it a seasonal fruit?

Edited by caspm5 at 9:20 pm, Tue 17 Dec

caspm5 - 2019-12-17 21:20:00

caspm5 wrote:

where do you get pomegranate seeds from please, is it a seasonal fruit?

They are imported. They are in our local fruit shop and pak n save at the moment.

blands70 - 2019-12-17 23:45:00

I have family requests for this salad for Xmas Day, and some for them to take some home for eating with leftovers the next day. Nice and festive with the red pepper and green of the basil. Tastes even better if you make it the day before.

Chickpea, Couscous and Roasted Red Pepper Salad (from Next magazine)

Cook 125g couscous and combine with 400g can of drained and rinsed chickpeas. Stir in the juice and zest of 1 lemon and 2 Tbsp extra-virgin olive oil. Roast 1 or 2 lightly oiled red peppers for 25-30 mins at 200c. Cool, peel then cut into thin strips and add to the chickpeas, together with 100g crumbled feta and a large handful of chopped basil. Mix to combine. Season to taste, and serve.

koru67 - 2019-12-18 09:29:00

blands70 wrote:

They are imported. They are in our local fruit shop and pak n save at the moment.

Lol - not all of them are imported!

I have a rather large bush growing very happily in Tauranga, the flowers are divine and being fertilized right now, and this is the size of the fruit (late April, usually), almost twice the size of the ones currently in the shops.....
https://trademe.tmcdn.co.nz/photoserver/full/1218768916.jpg

The flowers:
https://trademe.tmcdn.co.nz/photoserver/full/1218767425.jpg

Edited by autumnwinds at 7:12 pm, Fri 20 Dec

autumnwinds - 2019-12-20 19:10:00

I’m making a broccoli cranberry and bacon salad, a Greek salad and coleslaw with rice noodles - we are having turkey and usually I’d do roast veg but don’t want to spend all day in the kitchen when I have family here

sarahb5 - 2019-12-22 15:32:00

fourz wrote:

Im going to make this for Christmas, but I will use only broccoli and will add a smidgeon of curry powder to the dressing and some grapes.

Found it on Pinterest

AMISH BROCCOLI SALAD
This delightful salad with my own tweaks lends itself to some wonderful ideas for variations, so be sure to check them out at the bottom of the recipe! This recipe will definitely feed a crowd. The Smoked Gouda lends an amazing flavor to the salad and would be especially great served at a barbecue. The original recipe called for 1/2 cup of sugar. Feel free to reduce the sweetener to taste, leave it out, or use your own preferred sweetener.

Note: If you prefer, you can blanch the vegetables in boiling water for 3 to 4 minutes to take the edge off the crunchiness (especially for the cauliflower (that's why I suggest cutting it real small).

1 lb chopped broccoli (0.45 kg)
1 lb chopped cauliflower (0.45 kg)
(chopped into very small chunks)
1/2 lb bacon, fried and crumbled (0.2 kg)
(about 7 slices)
2 cups grated Smoked Gouda, OR (500 mL)
Cheddar cheese, divided
1 cup mayonnaise (250 mL)
1 cup sour cream (250 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
1/2 tsp salt, OR to taste (2 mL)

In large salad bowl or trifle bowl, combine broccoli, cauliflower, bacon and 11/2 cups (375 mL) Smoked Gouda or Cheddar cheese. In medium bowl, combine mayonnaise, sour cream, liquid sweetener and salt. Stir the creamy mixture into the broccoli salad. Sprinkle the remaining cheese over the top. Cover the salad bowl with plastic wrap and chill before serving.

Variations: Leave out the cauliflower and use only broccoli. Add some chopped or sliced red onions. Replace the cauliflower with diced cooked chicken. Maybe add in some chopped, hard boiled eggs.

Which Mayo do you use please fourz. I like to try this recipe.

vashti - 2019-12-22 16:59:00