| 1 | Hi folks, looking for some inspiration for Xmas salads that are a little more interesting than just our usual lettuce /cabbage based things. What combinations have you found to be successful? The main meat is probably going to be lamb . Thanks! |
| 2 | I've been making this quite often lately. You need nice young beetroots, not old tired ones. Beetroot Salad Serves 6 Vinaigrette
3 cloves garlic finely chopped
1 tab Dijon mustard
1 tab red wine vinegar
salt
3 tab. extra virgin olive oil 500g fresh young beetroots (3 med.)
1 tab fresh herbs – parsley, tarragon, chervil, chives.
3 tab capers
4 gherkins, chopped Peel beetroots and grate finely. Mix with dressing and other ingredients. Stand to mellow 30 min or more. Will keep in the fridge for several days. davidt4 - 2014-11-26 15:36:00 |
| 3 | Cauliflower, Raisin, Almond & Preserved Lemon Salad
1 cauliflower, cut into olive sized florets 
2 tbsp butter 
1/4 cup raisins 
1/2 cup flaked almonds, toasted 
1/2 preserved lemon, zest only, finely diced 
4 sprigs mint, torn into small pieces 
1 long red chilli, seeded and finely sliced 
75ml extra virgin olive oil 
1/4 cup pomegranate seeds 
salt and pepper to taste 
drizzle pomegranate molasses
Heat a large non stick frying pan on a medium flame and add the butter, then the cauliflower. Cook over medium heat until the cauliflower has a golden colour and is just starting to soften, take out of pan and set aside to cool down. 
Toss all of the ingredients together just before serving except the pomegranate molasses. 
Place in a suitable serving dish and drizzle with the pomegranate molasses davidt4 - 2014-11-26 15:40:00 |
| 4 | Greek Spiced Eggplant & Tomato with Yoghurt (George Calombaris) serves 4 - 6
keeps in fridge 3 days 2 tsp coriander seeds
2 tsp cumin seeds
140 ml ev olive oil
2 red onions, thinly sliced
1 clove garlic, thinly sliced
400g tin crushed tomatoes
1 tab sherry vinegar
1 tab tomato paste
olive oil for frying
2 eggplants in 2 cm cubes
2 tsp salt
10 coriander leaves
10 mint leaves to serve: pinch of saffron
50 ml milk
200g natural Greek yoghurt Heat coriander and cumin seeds in small frying pan over med heat until lightly toasted and fragrant. Cool and crush with mortar and pestle. Heat 1 tab oil in saucepan over high heat, add onion, garlic and crushed seeds, cook 4 min. Add tomato, vinegar, tomato paste and remaining olive oil, simmer 45 min. Meanwhile heat saffron and milk over low heat for 2 min. Set aside 1 hour to infuse. Mix with yoghurt and refrigerate. Heat in a large frying pan enough olive oil to fry eggplant (about 1 cm depth in large pan). When very hot fry eggplant in batches 2 - 3 min or until just tender, drain on paper towels. Take tomato mixture off heat and add eggplant and salt. Cool. Finely shred coriander and mint leaves and sprinkle on top. Serve with saffron yoghurt, grilled steak, chicken, lamb. davidt4 - 2014-11-26 15:41:00 |
| 5 | Broccoli Salad (mmmmm yum) 2 large heads of broccoli (I use 3 if for a larger crowd, or if the
heads are small)
1 red onion - sliced
Chopped bacon - as much or as little as you want
1 cup peas (run under hot water to thaw)
Toasted sliced almonds Dressing:
3/4 - 1 cup of mayo (I use Best Foods or Pams)
Dessert spoon - 1 Tbsp of honey (add more if you need it - if you put
to much in just add more mayo or vinegar)
Balsamic vinegar - i just add it to taste Method:
Fry off chopped bacon, set aside.
Boil a pot of well salted water and then add broccoli. Don't cook for
long because it still needs to be crunchy. Blanch in an ice bath to
stop cooking process - just cold water with lots of ice.
Compile salad by draining broccoli once cold, onion, peas and half of
the toasted almonds. Add dressing. Mix. Then top with the rest of
the almonds. Keep in the fridge until needed, but I think it tastes
nicer at room temperature. kirmag - 2014-11-26 15:41:00 |
| 6 | This is also a yummmm salad from food in a Minute
http://www.foodinaminute.co.nz/Recipes/Kiwi-Summer-Salad kirmag - 2014-11-26 15:57:00 |
| 7 | my usual salad is diced avocado, baby beetroot, capsicum, cucumber, cherry tomatoes, cranberries, pumpkin seeds, sunflower seeds and drizzled with a tamarillo vinaigrette, mmmmmmmm loukirby - 2014-11-26 16:10:00 |
| 8 | Apologies as I dont know who to credit this recipe too, but its scrummy and a nice change to lettuce!
Spinach orzo feta & pine nuts,
1 (16 ounce) package uncooked orzo pasta
~3/4 of a (10 ounce) package baby spinach leaves, finely chopped
6 oz crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
2-3 Tbsp chopped fresh basil (or 1/2 teaspoon dried basil)
1/4 teaspoon ground white pepper
~1/4 cup olive oil (more if it's too dry)
~1/2 cup balsamic vinegar
directions:
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold. molly37 - 2014-11-26 17:31:00 |
| 9 | 5 peeled sliced pears (cores removed), tossin diluted lemon juice.
1/2 - 1 whole cup walnuts smashed with a rolling pin in a bag +1 tablespoon pine nuts (optional). Fry these in a healthy oil till dark golden. Cool and add to pears.
Chop 125 gms blue cheese of your choice and add.
Toss all and sprinkle with generous dollops of pomegranate molasses. Looks good served on a white platter. This provides 8 - 10 servings. Still nice the second day. ahaaaaa - 2014-11-26 17:37:00 |
| 10 | molly37 wrote:
Apologies as I dont know who to credit this recipe too, but its scrummy and a nice change to lettuce!
Spinach orzo feta & pine nuts,
1 (16 ounce) package uncooked orzo pasta
~3/4 of a (10 ounce) package baby spinach leaves, finely chopped
6 oz crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
2-3 Tbsp chopped fresh basil (or 1/2 teaspoon dried basil)
1/4 teaspoon ground white pepper
~1/4 cup olive oil (more if it's too dry)
~1/2 cup balsamic vinegar
directions:
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
That sounds yummy, will have to have a try of it and see if its different enough from the salads my sister will do. Don't want to have similar salads! dibble35 - 2014-11-26 18:30:00 |
| 11 | 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. fourz - 2014-11-26 18:51:00 |
| 12 | 500 g pumpkin, peeled and chopped into bite size pieces
3 tablespoons olive oil
1 teaspoon ground cinnamon
1 clove garlic, crushed
salt and pepper
1 roasted red pepper sliced
250 g feta cubed
1 red onion chopped
1/2 cup basil leaves finely shredded
1/2 cup pumpkin seeds toasted DRESSING1 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon liquid honey
1/4 cup white wine vinegar
1 teaspoon whole grain mustard
salt and pepper Method Preheat oven to 200 C.Place the pumpkin in a roasting dish and drizzle with the oil, cinnamon, garlic, and pepper, then roast in a for about 20 25 minutes until cooked,( try to keep it still firm but cooked.) If you haven`t already roasted the pepper pop into the oven at the same time. Cool. Place the cooked pumpkin into a salad bowl and toss through the other ingredients then add the dressing.To make the dressing mix all ingredients in a screw top jar and shake to combine.You can add less of the pumpkin seeds as liked, my partner is not such a fan of them. And I find perhaps the dressing makes quite a large amount just add what again is liked. I usually add to make and then adjust when serving as sometimes the pumpkin absorbs some of the dressing. It aways can be used on other dishes. Have used the cumin and garlic flavoured feta in this recipe and that works well too. I can vouch also for the orzo feta spinach and pinenut salad, have made it many times. ruby19 - 2014-11-26 20:13:00 |
| 13 | dibble35 wrote:
That sounds yummy, will have to have a try of it and see if its different enough from the salads my sister will do. Don't want to have similar salads! Absolutely cant have the same. lol. I also brown off my pinenuts first, doesnt say that in the recipe. molly37 - 2014-11-26 20:25:00 |
| 14 | nigella has some lovely salads - check on line......... and i always do her wild rice salad - its lovely!! timetable - 2014-11-26 20:57:00 |
| 15 | The revive cookbooks have delicious salads in them :-) |
| 16 | A friend always made this salad..sound ghastly but is actually very nice esp when wanting a few different salads .... though Jo cut the carrots into matchsticks
http://www.bettycrocker.com/recipes/marinated-carrot-salad/c
ad31b22-a1ce-4fe6-b387-bd7ad6f137e1 |
| 17 | stroppywench, have you thought of bean salad? I have a recipe that is very similar to the Bean Salad that was available at KFC - if you want/need a recipe I will post it for you. I have found it to be very useful because IMO it is best made ahead of time (1-2 weeks?) and of course, keep it refrigerated. I use a storage container with a good firm lid and find it best also to tip the container upside down and back again every day or so to ensure that all the beans, etc. are coated with the dressing. :-)) Edited by 245sam at 10:44 am, Thu 27 Nov 245sam - 2014-11-27 10:44:00 |
| 18 | This message was deleted. |
| 19 | This message was deleted. |
| 20 | ruby19 wrote:
500 g pumpkin, peeled and chopped into bite size pieces
3 tablespoons olive oil
1 teaspoon ground cinnamon
1 clove garlic, crushed
salt and pepper
1 roasted red pepper sliced
250 g feta cubed
1 red onion chopped
1/2 cup basil leaves finely shredded
1/2 cup pumpkin seeds toasted DRESSING1 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon liquid honey
1/4 cup white wine vinegar
1 teaspoon whole grain mustard
salt and pepper Method Preheat oven to 200 C.Place the pumpkin in a roasting dish and drizzle with the oil, cinnamon, garlic, and pepper, then roast in a for about 20 25 minutes until cooked,( try to keep it still firm but cooked.) If you haven`t already roasted the pepper pop into the oven at the same time. Cool. Place the cooked pumpkin into a salad bowl and toss through the other ingredients then add the dressing.To make the dressing mix all ingredients in a screw top jar and shake to combine.You can add less of the pumpkin seeds as liked, my partner is not such a fan of them. And I find perhaps the dressing makes quite a large amount just add what again is liked. I usually add to make and then adjust when serving as sometimes the pumpkin absorbs some of the dressing. It aways can be used on other dishes. Have used the cumin and garlic flavoured feta in this recipe and that works well too. I can vouch also for the orzo feta spinach and pinenut salad, have made it many times.
Sounds wonderful, I'm going to make both for Xmas!! Thanks! rarogal - 2014-11-27 12:37:00 |
| 21 | Watermelon & Minted Pea Salad
Looks really festive.
Dice watermelon intto small pieces.
Mix with Frozen minted peas.
Mix through with mint jelly (not mint sauce). Put in a bowl and serve chilled.
Sounds a weird combination but is really easy and refreshing. samell - 2014-11-27 12:53:00 |
| 22 | 245sam wrote:
stroppywench, have you thought of bean salad? I have a recipe that is very similar to the Bean Salad that was available at KFC - if you want/need a recipe I will post it for you. I have found it to be very useful because IMO it is best made ahead of time (1-2 weeks?) and of course, keep it refrigerated. I use a storage container with a good firm lid and find it best also to tip the container upside down and back again every day or so to ensure that all the beans, etc. are coated with the dressing. :-)) I'd love it ..pretty please :) |
| 23 | Wow- some lovely sounding recipes here, thanks so much, some combinations I never would have thought of! |
| 24 | jbsouthland wrote:
I'd love it ..pretty please :) Sure, here it is for you jbsouthland..... BEAN SALAD
Dressing:
½ cup each of sugar, cider vinegar and salad oil
1 tsp salt
shake pepper Place the dressing ingredients into a screw-topped jar in the order given, then screw the top on the jar and shake the jar to mix all the ingredients together and to dissolve the sugar. Salad:
2 cups each of cooked green beans and cooked butter beans (aka Golden Wax beans)
1-2 cups cooked red kidney beans – drained canned or home-cooked
½ cup (100g) chopped green capsicums
½ cup (70g) sliced onions Combine all the vegetables, then pour the dressing over them and leave the vegetables to stand in the dressing for at least several hours – this salad will keep in the refrigerator for a few weeks but should be frequently tossed around in its container to keep the vegetables all coated with the dressing. Drain, if desired, before serving. :-)) 245sam - 2014-11-27 15:18:00 |
| 25 | stroppywench wrote:
a little more interesting than just our usual lettuce /cabbage based things. !
So take your recipe and leave out the lettuce...I do. lythande1 - 2014-11-27 15:59:00 |
| 26 | This message was deleted. |
| 27 | 245sam wrote:
Sure, here it is for you jbsouthland..... BEAN SALAD
Dressing:
½ cup each of sugar, cider vinegar and salad oil
1 tsp salt
shake pepper Place the dressing ingredients into a screw-topped jar in the order given, then screw the top on the jar and shake the jar to mix all the ingredients together and to dissolve the sugar. Salad:
2 cups each of cooked green beans and cooked butter beans (aka Golden Wax beans)
1-2 cups cooked red kidney beans – drained canned or home-cooked
½ cup (100g) chopped green capsicums
½ cup (70g) sliced onions Combine all the vegetables, then pour the dressing over them and leave the vegetables to stand in the dressing for at least several hours – this salad will keep in the refrigerator for a few weeks but should be frequently tossed around in its container to keep the vegetables all coated with the dressing. Drain, if desired, before serving. :-)) Many thanks .... ! |
| 28 | jbsouthland wrote:
Many thanks .... ! My pleasure - you're most welcome, jbsouthland. :-)) 245sam - 2014-11-27 17:49:00 |
| 29 | 245sam I'll be making your bean salad too. Fantastic idea to have something that can happily 'hang' in the fridge for a decent period of time to pull out over the silly season of leftovers and BBQ's. :) Stoppywench (lol - love your name!) there are some interesting salad ideas to be found on this link - http://www.newworld.co.nz/search?search=Salad sampa - 2014-11-28 08:26:00 |
| 30 | Strawberry ,Asparagus & Avocado Salad.
Equal amouts of all 3. Blanch the asparagus and I cut into 3's. Use an avocado that is just going soft, peel,quarter and dice.(dip in lemon juice to stop from going brown) Remove the green hulls from the strawberries and 1/2 or 1/4 them depending on size. Pile on a serving plate and drizzle this dressing over.
Dressing: 1/4 cup avocado oil, 1 lge clove garlic crushed, 3 tblsps lemon juice, freshly ground salt & pepper to taste, handful of freshly chopped basil. Whisk together.
I never ate avo's until I made this salad. Now it's a staple summer salad Red salad.
Slice the following: tomato,radish,red capsicum,red onion.
Throw in a bowl with a tblspn of brown sugar and 1/2 fill the bowl with white wine vinegar. Mix together. Stir the ingredients through every so often to make sure it all marinates. Pasta Salad(curry flavoured)
This is the only time I eat curry.
Boil a pkt of pasta as per directions. Rinse and cool slightly.
Add the following: Sliced green or red capsicum(red ones are usually in the preceeding salad and green give a nice colour variation) 1 of usually. Sliced ham, sliced or after Christmas, diced(you don't have to put this in if you don't want)
Sauce: Tblsp hot curry powder(don't worry, it won't be that hot in the end & if you like it hotter, just add more)
1 tblsp castor sugar, 1/4 cup oil(use nice oil) 1 tblsp whit vinegar. 1/2 cup cream(if you don't have cream, just use mayonnaise & less oil)
Combine all the ingredients and enjoy.
I can usually make all these salads by the time the pasta has boiled blueviking - 2014-11-28 09:18:00 |
| 31 | Avocado, feta and roasted tomato salad Ingredients
1kg roma tomatoes, roughly chopped
6 garlic cloves, peeled, thinly sliced lengthways
3 1/2 tablespoons extra-virgin olive oil
375g small green beans, trimmed
1/3 cup dark olives
2 avocados, halved, stones removed, peeled, roughly chopped
100g marinated feta cheese, crumbled
1/2 cup tightly-packed small basil leaves Method Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine tomatoes, garlic and 2 tablespoons oil in a bowl. Toss gently to coat. Spread over tray. Season with salt and pepper. Roast tomatoes for 35 minutes or until tender. Set aside for 20 minutes to cool. Meanwhile, bring a large saucepan of salted water to the boil over high heat. Add beans and cook for 3 minutes or until bright green and tender. Drain and refresh under cold water. Pat dry with paper towel. Divide beans among bowls. Top beans with olives, tomatoes, avocado, feta and basil. Drizzle each with 1 teaspoon oil and season with black pepper. Serve with pan-fried or barbecued chicken. valentino - 2014-11-28 10:13:00 |
| 32 | A Very easy one and goes great with lamb. Balsamic and beetroot salad 2 garlic cloves, crushed
1/3 cup balsamic vinegar
100g at least baby rocket leaves
1 medium red capsicum, chopped
1 small red onion, halved, thinly sliced
1/4 cup roughly chopped fresh flat-leaf parsley leaves
425g can baby beets, drained, halved
60g reduced-fat feta cheese, crumbled Combine garlic and 2 tablespoons vinegar in a shallow glass or ceramic dish.
Season with salt and pepper.
Turn to coat.
Cover and refrigerate for 15 minutes to allow flavours to develop.
Combine rocket, capsicum onion, parsley, baby beets and remaining vinegar in a large bowl.
Place rocket mixture on a serving plate.
Top with feta.
Serve. This recipe in the main has Lamb pieces/strips through it, About 450g Lamb steak sliced and cooked lightly in a pan lightly sprayed with oil then added with the first part before turning to coat all part. Cheers valentino - 2014-11-28 10:24:00 |
| 33 | This has lettuce (cos type) in it but added as a variation to normal and found that one can add or change the lettuce to most other greens. Greek chopped salad
Ingredients 2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 baby cos lettuce
1/4 small red onion, thinly sliced
2 medium tomatoes, roughly chopped
1 Lebanese cucumber, quartered lengthways, chopped
1/4 cup pitted kalamata olives, roughly chopped
60g feta cheese, cubed
1/4 cup roughly chopped fresh basil leaves
Method
Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
Remove outer leaves and core from lettuce. Separate leaves. Wash and pat dry with a tea towel. Roughly chop. Place lettuce, onion, tomato, cucumber, olives, feta and basil in a bowl. Add dressing. Toss to combine. Serve. valentino - 2014-11-28 10:29:00 |
| 34 | My family favourite is this one, very nice. Japanese Spinach salad 2 eggs,
1 sheet nori cut into matchsticks,
150g baby spinach leaves,
1 small red onion finely sliced,
½ daikon radish ( similar to Chinese turnip ) finely sliced,
2 Lebanese cucumbers sliced,
30g pickled ginger sliced,
1 tablespoon toasted sesame seeds. DRESSING; 1/3 cup light olive oil,
1 tablespoon rice vinegar,
1 tablespoon light soy sauce. Preheat element to hot.
Beat the eggs lightly in a small bowl, add 1 tablespoon water and the nori.
Season well.
Heat and grease a 20cm omelette pan, pour in the mixture to make a thin omelette, when lightly browned flip and repeat..
Turn out onto a chopping board and leave to cool.
Cut the omelette into thin strips. To make the dressing, whisk together the olive oil, vinegar and soy sauce until combined. Toss together the spinach leaves, onion, daikon, cucumber, ginger, toasted sesame seeds, omelette strips and dressing in a large bowl.
Ready to serve. P.S. Nori sheet is those dried seaweed sheets used for outers of some Japanese Sushi Rolls. valentino - 2014-11-28 10:33:00 |
| 35 | These are my 2 favourite to make for pot luck dinners & I get lots of complements & People asking for the recipe CURRIED CAULIFLOWER SALAD
3/4 cup mayonnaise
1/4 cup sour cream or plain yoghurt
2 teaspoons curry powder, or to taste
1 finely chopped onion
Parsley, chopped
1 uncooked cauliflower, cut up into very small florets
1/2 cup raisins, add more if you like
Cashew nuts as many as you like at the last minute
Best made a day before it is needed Rice Salad
1 Cup rice – I use brown sometimes
1 cup mixed veg or peas
1 chopped onion
½ cup sultanas
½ cup chopped celery or capsicum
Cook rive & add veg in last few min.
Mix up
1 tsp salt
2 tsp curry powder
3 tablespoons vinegar
4 tablespoons sugar
4 tablespoons oil
Add to rice. You can add tumeric to make more yellow. Tumeric meant tyo be good for joints. niffer13 - 2014-11-28 10:45:00 |
| 36 | can't lose this thread! uli - 2015-11-26 10:27:00 |
| 37 | uli wrote:
can't lose this thread! Nope don't want to have this one disappear, need plenty of yummy salad ideas to balance out all the 'naughty but nice' stuff the season brings for sure! I may be entering a twilight zone where I keep thinking that I want salads with fruit in them so did a search and found this - http://www.blogher.com/spinach-watermelon-strawberry-salad which looks visually lovely (and very Christmasy too) and sounds yum. But..... Radicchio in NZ? No idea where I'd buy that from. May have to sub with something - red cabbage for colour and crunch and apparently watercress is a suitable sub (for the sharp/spicy element I'm guessing). Might have to wait for the watermelon to arrive before I can indulge. Probably too early even for import stuff yet. Would make a nice light and festive Christmas Eve dinner with a few succulent lamb rib chops sizzling on the barbie and a glass of something suitable. Rosé maybe..... how long till Christmas Eve? Hungry now! sampa - 2015-11-26 11:45:00 |
| 38 | This is yum... and very easy to make:
https://trademe.tmcdn.co.nz/photoserver/full/426643670.jpg chopped tomato, capsicum, cucumber and feta drizzled with olive oil and a good sprinkling of dried dill. Yum and refreshing! I got this one in my email this morn, which I am def going to try once the courgettes are producing well in the garden (minus the olives for me though):
https://allthecooks.com/@fofa_tx/minty-zucchini-salad-5VhwQM
6Cc7?utm_campaign=mailing&utm_source=sendgrid&utm_me
dium=email Edited by kirmag at 12:09 pm, Thu 26 Nov kirmag - 2015-11-26 12:09:00 |
| 39 | I make a salad that has
1 - 2 avocados chopped into chucks
1-2 cups pitted olives (I use a mixture)
1 block of Feta cheese cut into cubes
half to 1 cucumber (depending on size) peeled and de-seeded and chopped into chunks
1 punnet of cherry tomatoes (chopped in half if they are larger ones)
2-3 spring onions chopped
handful of torn basil leaves mix together in a bowl and add about 2-4 T good quality extra virgin olive oil and toss to coat I just call it the avocado / olive salad - not sure it it is an actual salad with a name, but that's what I call it. muffin2 - 2015-11-26 13:06:00 |
| 40 | sampa wrote:
I may be entering a twilight zone where I keep thinking that I want salads with fruit in them so did a search and found this - http://www.blogher.com/spinach-watermelon-strawberry-salad which looks visually lovely (and very Christmasy too) and sounds yum. But..... Radicchio in NZ? No idea where I'd buy that from. May have to sub with something - red cabbage for colour and crunch and apparently watercress is a suitable sub (for the sharp/spicy element I'm guessing).
There's usually raddichio in those bags of leaves in the supermarket. BUT if you put some seeds in now, you probably have time to grow your own baby raddichio before Christmas..........just! Maybe there are even plants to be had. Worth a try! |
| 41 | Radiccio to eat cannot be grown in summer. yes you should sow it now and it will grow nice green and big very bitter leaves. Then in winter it will grow that nice head of red slightly bitter radiccio. Personally I have never seen any radiccio in any salad mix in NZ as it is so very expensive (because time consuming) to grow. I sometimes get it on the growers market, but then at a very high price. Even in Italy it is never cheap! uli - 2015-11-26 15:47:00 |
| 42 | Broccoli crunch salad
http://www.cooks.com/recipe/334qf0dz/broccoli-crunch-salad.h
tml
I don't add the sugar, but I have added 6 or so cut asparagus blanched for a minute or two. dreamers - 2015-11-26 16:56:00 |
| 43 | dreamers wrote:
Broccoli crunch salad
http://www.cooks.com/recipe/334qf0dz/broccoli-crunch-salad.h
tml
I don't add the sugar, but I have added 6 or so cut asparagus blanched for a minute or two. My sister does a similar but toasted slivered almonds instead of sunflower seeds and the mayo has honey not sugar in it and is more like the old fashioned mayo granny used to make. Very yummmmm! kirmag - 2015-11-26 17:09:00 |
| 44 | My Food Bag had a lovely salad based on pearl couscous. Added finely diced veges were lebanese cucumber. lightly cooked corn kernels, roasted red capsicum (can buy this), red onion, chopped coriander stalks. Dressing was salsa verde, but could use another herby dressing. artemis - 2015-11-26 18:33:00 |
| 45 | uli wrote:
Radiccio to eat cannot be grown in summer. yes you should sow it now and it will grow nice green and big very bitter leaves. Then in winter it will grow that nice head of red slightly bitter radiccio. Personally I have never seen any radiccio in any salad mix in NZ as it is so very expensive (because time consuming) to grow. I sometimes get it on the growers market, but then at a very high price. Even in Italy it is never cheap!
That explains why the Raddichio I grew was bitter, cos I treated it like lettuce. It was an unknown vegetable to me at the time & it wasn't pleasant. Might give it another go in autumn. samanya - 2015-11-26 19:25:00 |
| 46 | Thanks uli and punkinthefirst. I'll have a look for some seeds this weekend and see what they come to. Sounds like a little will go a long way taste wise. sampa - 2015-11-27 08:10:00 |
| 47 | Bump wrigglez - 2015-12-11 19:11:00 |
| 48 | bumping again for new ideas sheryl1905 - 2015-12-12 18:45:00 |
| 49 | Couscous in chicken stock, with chargrilled veges and feta cheese and olives. Always depends though on making an awesome dressing sossie1 - 2015-12-12 18:55:00 |
| 50 | Don't know what this is called but the younger Chinese Students loves it and so does others... Simply chop or dice tomatoes into a fry pan, sauté in some oil preferably olive, season to taste and once cook through enough add an egg per a couple of tomatoes used, whirl or scramble the egg through the tomatoes and heat gently until all is nicely cooked. In the meantime, P&S possibly other stores sells these soft pouches of Hokkien or Udon Noodles, to one of these follow instructions by simply adding hot boiling water then drain and add to the tomato mixture, everyone just loves this, nice addition to salads via a la carte style. Is even nice when chilled too. valentino - 2016-11-29 12:56:00 |
