1/4 cabbage thinley shredded (I use green and red cabbage together)
1 cup diced red capsicum (Can use green as well)
1 small onion finely diced
1 cup grated carrot
1 cup cliced clery
1 cup sliced mushroom (I don't use this as DP hates mushrooms)
1/4 cup of pine nuts
1 apple diced (skin on)
1/3 cup sultantas
1/2 cup 97% fat free mayo
1 level tespoon curry powder (or to taste)
salt & pepper to taste
Spread pine nut s on a baking tray, place under grill until browned on both sides (careful they burn quickly). Leave to cool. Stir curry powder into mayo. In a large mixing bowl place all ingredients and mix well together. Refridgerate until required.
Have you tried a rice salad.
Its cold rice to which you add:
drained pineapple
spring onion or similar
cabana
capsicum - either fresh or small tin
can peas/corn
cheese cut into small cubes - I don't always put in
Then add a Kraft dressing - just found out this is fine for people who have coeliacs
A DD prefers homemade dressing
Last edited by Rivlas; January 21st, 2009 at 04:52 PM.
: left something out
3 Cups of Cooked Brown Rice
6 Shallots, sliced diagonally
1 Red Capsicum, finely diced
1/2 Cup Currants
2 Tblsp Sunflower Seeds
2 Tblsp “Pepitas” = Salted Roasted Pumpkin Kernels
1/4 Cup Sunflower Oil
4 Tblsp Soy Sauce
2 Tblsp Lemon Juice
1 Clove Garlic, crushed
Method:
In a large salad bowl, place the rice, sliced shallots, diced capsicum, currants, and seeds.
In a screw-top jar, place the sunflower oil, soy sauce, lemon juice and garlic. Shake well to mix and pour over the salad, stirring to coat all ingredients.
My family love Avocado & Corn salad.
Basically we get a can of corn kernals (or 2) and add equal amounts of diced avocado. Then we chop up some coriander and dress it with a squeeze of lemon.. yummo
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