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.

Ooooo that sounds delicious alright! I tell you what though, a recipe I stole from "Sydney Cafe" is Tandoori Salmon with Parmasan & Basil Mash with Asparagus! Delish! Had it there years ago and had to come home and make it for myself ;) Very simple just use some tandoori paste, and mix with yoghurt (all the info is on the jar) and cook the salmon on a rack in the oven...I usually use cake airer trays on a slab tin. Cook half the time or less to what they say for Chicken...I would say around 10-15 mins with the basil & parmasan mash, simple really just make regular mash potato add as much or as little fresh basil and grated parma as you like and then just steam some asparagus and you're all done :) And its DELISH!

I think I will definitely have to have some salmon this week though ;) Your recipe sounds DIVINE!

*hugs*
Cailin

That sounds great Cailin...I'll try that out for sure! :)

mmm berry! salmon is my favorite fish!!
ill have to give it a go one day

yum yum yum

take care
Lesley

Yum Min, I've never thought to use Latina for a pasta salad. What a great idea.

We make a similar pasta salad as nearly everyone.

Pasta - quantity based on number you are feeding
Cherry tomatoes - halved
Small tin of corn kernels
red capsicum
grated cheese
mayonnaise
pesto

Cook pasta and allow to cool. While pasta is cooking chop tomatoes and capsicum.
Add all items to bowl to combine, and stir gently until mayo and pesto are well spread through dish.

Enjoy!

Cheers,

Rachel

Being summer, sometimes its nice to have a "lighter" dinner thats easy to make and yummy for the carnivors around,..LOL

300-400gm lamb fillets
1/2 cup orange juice
1/2 cup balsamic vinager
2 tbs fresh oregano ( I tear it, you could leave it as leaves...)
1tbs olive oil
1 packet haloumi (I usually get around 125gm if I can find it)
olives optional to throw on top
2 potatos medium size
2 handfuls rocket ? (sorry I'm not actually sure how much in measurements, but try enough for two people...) or you could use baby spinach, any salad thats a bit more hearty than good ol iceburg will do.

Put the orange juice, vinager and oregano into a bowl & put the lamb fillets in to maranate for 30 minutes, turning once. Turn on the oven to 200 and clean the potatos, quarter them, brush them in olive oil & a pince of rock or sea salt. Leave them in the oven until cooked & browned (approx 30 minutes...) Slice the haloumi in 1 cm slices. When meat is finished maranating, heat olive oil in pan and put in fillets, cooking approximately 4min on either side. Take out & slice thinly. Leave pan on and put in haloumi & fry on both sides. Take out haloumi and put rest of maranade in and add salt & pepper cook for a few minutes. Wash salad and put potatos on plate, then a handful of salad, lamb & haloumi, add olives if you like and then drizzle maranade over the top.... =P~

christy, that sounds yum, similar to a warm lamb salad that i cook, will have to give that one a go one day. you actually got me thinking about food now!

to Mum & Dads BBQ tomorrow night...
But Mum is making a potato salad, another woman is bringing a coleslaw & someone else is bringing a rice or pasta salad...
Mum said maybe a Greek Salad, but I hate olives!
So anyone got any recipes... I was thinking of just chucking lettuce, sliced tomato, pickled onions, cheese, carrot, avocado etc into a bowl???
Anyone anyone????

Looks like it's just you & me kid!

When I have to take a salad to a BBQ, being vegetarian I take one that I'll like & will be filling for me! I usually do roasted vegies the night before or that morning, ie: sweet potato, pumpkin, red capsicum, eggplant, zucchini, red onion - or some variation of those. Then I put it on a bed of cous cous. Sometimes for that added protein I'll put some chickpeas in it &/or pinenuts.
As for dressing, I'll make my own with olive oil & balsamic & a bit of seedy mustard & sometimes honey. It's also nice with natural yoghurt too.

If this is too much effort, how about some kind of bean salad, with mixed beans from a can & chop up vegies like capsicum, celery, spring onions or whatever...that is if you don't mind blowing the doona off that night!!

How about a caeser salad?
Cos lettuce sliced into strips - about 2" thick?? Chuck in a couple of sliced boiled eggs, some cherry tomatoes, some grated parmesan cheese, maybe some red onion or spring onions?, croutons and then put some dressing on it. The BEST caeser dressing IMHO is the paul newmans ones - both the creamy and the other one are great.
You can add some other little bits in too - capsicum, julienned carrots, cucumber are all things that go OK I guess.

Have a nice time!
Fi

I make a boring salad... lettuce, cucumber, grape tomatoes (so that the lettuce doesn't go soggy, tinned corn, tinned pineapple, and stir like crazy.


maybe it's because I'm stir crazy!?!?!? #-o 8-[

Yep, stir crazy & a little fruity!! \:D/

yeah it's the "might be healthy" thing..


*chomps on a piece of chocolate honeycomb*

how about a chicken salad..

cooked chicken (from coles or somewhere) in pieces(No bones), pineapple and mayonaise you can add a bit of cooked rice as well. Add a bit of salt..

or egg salad, boiled sliced eggs in mayo, nice and easy

Or another easy one is Beetroot salad.
Just boil up some beetroot. Dice them, add some shallots and mayo.

(one early pregnancy craving I had was for beetroot!?)

tracey, i am a bit late, but you can use this for next time, is the yummiest salad and always gets heaps of comments, i always do it at christmas time

RISONI SALAD

ingredients
1 packet risoni
6 slices prosciutto
50 ml red wine vinegar
100ml extra virgin olive oil
4 teaspoons Dijon mustard
2 shallots, sliced
½ cup apricots, finely chopped
50g pine nuts, toasted
½ cup basil leaves, chopped
¼ cup chopped Italian parsley

method
Bring a large pot of salted water to the boil. Add risoni and cook according to packet instructions.

Place prosciutto in a large heated frying pan and cook until crisp. Remove and roughly chopped.

Mix together vinegar, olive oil and mustard in a salad bowl. Drain rice and add half the dressing to the hot rice along with the prosciutto and remaining ingredients.

once at room temp toss through the 2nd half of the dressing Season and serve

RISONI SALAD

ingredients
1 packet risoni
6 slices prosciutto
50 ml red wine vinegar
100ml extra virgin olive oil
4 teaspoons Dijon mustard
2 shallots, sliced
½ cup apricots, finely chopped
50g pine nuts, toasted
½ cup basil leaves, chopped
¼ cup chopped Italian parsley

method
Bring a large pot of salted water to the boil. Add risoni and cook according to packet instructions.

Place prosciutto in a large heated frying pan and cook until crisp. Remove and roughly chopped.

Mix together vinegar, olive oil and mustard in a salad bowl. Drain rice and add half the dressing to the hot rice along with the prosciutto and remaining ingredients.

once at room temp toss through the 2nd half of the dressing Season and serve

Sounds yummy...makes me hungry....

MANGO & BASIL SALAD.
*cube the flesh from 3 mangos (put the seeds aside on suck on them when you're done)
*dice 2 - 4 tomatoes - depending on taste (leaving out as many seeds as possible)
*chop up basil leaves until you have a generous handful - or more if you want (roughly chopped not finely)
toss it all in a bowl the add
*a splash of blasmic vinegar
*a pinch of salt
*a pinch of castor sugar
*a tiny bit of pepper or ground chilli (optional)
*a splash of olive oil.
give it all a bit of a stir (don't beat it half to death just move it all around a bit) & let it sit for about 1/2 an hour before eating. just before you eat it give it another quick stir.
yum yum.

BBQ THAI CHICKEN & NOODLE SALAD WITH CHILLI, MINT AND LIME
2 chicken breasts
1 tsp vegetable oil
3 tbsp fresh mint leaves
3 tbsp fresh coriander
Sea salt and pepper
1/4 iceberg lettuce
1/3 pkt rice noodles (thin ones)

Dressing:
2 tbsp lime juice
2 tbsp Thai fish sauce
1 tsp sesame/vegetable oil
2 tsp sugar
4 small red shallots, sliced
1 small red chilli, sliced or mushed up bottled chilli to taste.
2 spring onions, finely sliced

2 tbsp salted peanuts (optional)
1 lime, quartered

Soak the noodles in boiling water until al-dente then rince in cold water.
Slice the lettuce finely.
Heat the grill. Coat the chicken in vegetable oil and grill until cooked through. Rest for five minutes, then slice finely.
For the dressing, whisk the lime juice, fish sauce, sesame oil and sugar until the sugar dissolves. Add the sliced shallots, chilli and spring onions. Toss.
Tear the mint and coriander and lightly toss with the noodles and lettuce. Toss the chicken with salt and pepper and put on top of noodles etc. At the last minute, dress the salad and toss lightly. Arrange it on plates, scatter with peanuts and serve with lime wedges.
(or you can substitute beef for the chicken in this recipie. If you use beef make a bit of extra dressing and marinade it for ~1/2hour
or you can use squid yum yum)

I feel like having Potato Salad as a side dish for tea tonight.

Do any of you ladies have a tried and tested Potato Salad they`d like to share, it can be either warm or cold I don`t mind :D

I normally partially cook spuds & let them cool... I like to add chopped apple (granny smith i find the best) & chopped walnuts & then mix in any mayonaise that you like & as much as you like... simple but yummy....

mmm.mmm.mmm might have to make some tonight!! :)

That sounds yumm. Will have to make some soon.

Mines pretty basic...

Potato, Spring onion, fried bacon & egg...

Mix with a good egg mayonnaise... YUM YUM YUM!

*hugs*
Cailin