Salads

OK.............made this for a BBQ yesterday and had to give the recipe out to about 6 people, so reckon it's a goodie for a varaince on the old potato salad....

6 potatoes (washed and scrubbed, but not peeled)
4 rashers of bacon
2 tablespoons mayonaisse
1 tablespoon olive oil
1 tablespoon white wine vinegar
2 teaspoons wholegrain mustard
2 tablespoons chopped fresh herbs (I used chives)

~Chop potatoes into chunks and boil till soft (10 mins)
~Grill bacon till crisp, then chop into bits
~ In a big mixing bowl, whisk together the mayonaisse, oilve oil and vinegar and the mustard and the herbs
~ Add the bacon
~Strain the potatoes and add to the dressing: combine well using a spatula
~ This is great served warm or cold.

Enjoy........

YUM! I am drooling Lucy, glad we aren't that technologically advanced so you can see me!

Do you have more yummo recipes you can add? :D

made this for fathers day to go with BBQ, everyone raved about it. It is so crunchy and quite healthy, went down a treat!

for the salad all you need is a standard size salad bowl filled with asian vegies, i used the following.

snow peas torn in half
sliced red & green capsicum
sliced chinese cabbage (wonga bok)
bean shoots

for the dressing

1tbsp sesme oil
3tbsp olive oil
1-2 tbsp soy sauce (taste after 1)
4 tbsp fresh lime juice
half clove garlic chopped
1tbsp fresh ginger chopped
1 large handful fresh chopped corriander
1 large handful fresh chopped basil.
large pinch of brown sugar

i just whack it in a jar and shake it up.

trust me, once you have had this you will never go back to making boring green salad again

Anyone got got a nice recipe for coleslaw? Have had a craving for it lately and I usually love the KFC coleslaw but being pg I don't want to risk the pre-prepared stuff!

Thanks!

Hi Angel,

I always have a bowl of colesalw on the go in the fridge......we love it!

I cheat & buy a bag of "dryslaw" from Woolies (I did this when I was pg too) but other wise just buy a half cabbage and shred it up.

I always add an apple chopped up into small pices and some spring onions chopped up, along with a teasoon of sugar, a tablespoon of white vinegar & dollops of mayonaise to combine it all together. (I use Thomy whole egg mayonaise).

Keep it covered in a bowl in the fridge and it lasts for over a week (because of the vinegar) and it improves with age!

(Edited to say......if you have cravings for Kentucky coleslaw, make sure you shred and chop everything quite finely....theirs is so nice as you can slurp it up as it is so nice and fine!)

Thanks for that, Lucy. Sounds yummy and very easy!

Hi Angel

Since it was so hot yesterday we had coleslwaw last night. Mum has often made a very easy cloeslaw I couldn`t exactly remember the quantities so just did what I thought:

This is what I did:
5 eggs (i remember that part it`s normally 6 but only had 5)
1 cup grated cheese
4 very small carrots (1 large will do)
1/2 small cabbage

enough mayonaise until it`s to your likely then pop it in the fridge till ready

The above quantity was enough for 3 of us with a little left over, I never like making too much as it can going funny within a few days.

Angel, there shouldnt be a cproblem with you eating the KFC coleslaw because it isnt freahs, it is prepackaged, it is only deli style salads that you dont know how long they have been sitting there for that are a worry. Just make sure as you would with any other food that you check the used by date on it.

Jillian - It`s cooked eggs, sorry forgot that part preggie brain busy trying to remember what I did with the recipe last night, turned out well.

Thanks everyone! :D

Can someone help.
I have no idea on how to do rice or pasta salad. But would love to make them.

We have a family recipe for pasta salad - it's really simple & everyone loves it...

1 packet tri-colour pasta spirals (any pasta is ok though)
1 tin crushed pineapple, drained
1 onion
mayonnaise

Cook pasta as directed.
While cooking dice onions and place with pineapple in a bowl.
Add pasta to onion and pineapple, mix well.
Add mayonnaise until required taste is achieved.

Thanks Sarah that sounds yum :)

For rice, we do a sort of fried rice style thing, but eat it cold.

1 small packet rice
1 tablespoon oil
1 cup corn
1 cup peas
1 onion
2 eggs
soy sauce to taste

Cook rice, put aside.
Heat oil in wok and cook eggs.
Add onion, cook until brown.
Mix in corn and peas, stir until cooked.
Add rice and mix well.
Add soy sauce until everything is lightly coated.

** You can also add in some diced ham as well **

my rice salad is similar to sarahs, but we boil the rice (2-3 cups depending on how many you are feeding) and let it cool first

then add

1 cup cooked peas
1 cup corn
100g diced ham
3 large shallots (spring onions)
half red capsicum (diced)

then half cup of french dressing.

Love

i make a yum pasta salad which uses those latina packets of tri coloured meat filled tortellini.

I boil the pasta for about 8 mins.

add some chopped fried bacon, a small can of corn kernels, some cherry tomatoes cut in half, a small pack of toasted pine nuts, some spring onions and i just add a ready made dressing to it. there is a nice paul newman's one which is an avacado dressing, but you can just use a normal pasta salad dressing too.

My DH makes a yummy pasta salad.

Cooked Tri colour spiral pasta
Mayonnaise
grated carrot
spring onion
Capsicum

Gemma.

This recipe is a personal favourite - it is from the "Delicious" (ABC) recipe book; it is simple and quick and beautiful for a summery lunch / dinner party.

4 salmon fillets - cut into chunks
extra virgin olive oil
1/2 cup chopped fresh herbs (eg parsley, chives, dill)
1 bunch fresh asparagus, woody ends trimmed
125g green beans, stalks trimmed
1 butter lettuce, washed and dried
lemon juice

Blanch asparagus spears and beans in a pan of boiling water for 1 min, then refresh in cold water and set aside.

Rub salmon in olive oil and roll in the chopped herbs. Heat oil in a fry pan over high heat, add the salmon and cook.

Arrange lettuce leaves, asparagus and beans on serving plates, add the salmon chunks and drizzle with olive oil and lemon juice. Season with salt and pepper.