thread: Salads

  1. #19
    Administrator
    Add Rouge on Facebook

    Jun 2003
    Ubiquity
    9,922

    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

  2. #20
    BellyBelly Member

    Sep 2004
    Melbourne, Australia
    385

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

  3. #21
    BellyBelly Member

    Nov 2003
    Newcastle
    754

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

    yum yum yum

    take care
    Lesley

  4. #22
    BellyBelly Member

    Oct 2004
    Outer Eastern Subs - Melb
    1,544

    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

  5. #23
    BellyBelly Life Subscriber

    Oct 2003
    Forestville NSW
    8,944

    Balsamic Lamb salad recipe

    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~

  6. #24
    BellyBelly Member

    Aug 2004
    Melbourne
    970

    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!

  7. #25
    ok take 2 of going back to work.....

    Nov 2004
    Giving the gift of life to a friend..
    4,264

    Need to take a salad

    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????

  8. #26
    Chi-Chi Guest

    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!!

  9. #27
    BellyBelly Member

    Aug 2004
    NZ
    2,554

    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

  10. #28
    Senior Moderator

    Nov 2004
    Chickens.
    4,989

    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-[

  11. #29
    Chi-Chi Guest

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

  12. #30
    Senior Moderator

    Nov 2004
    Chickens.
    4,989

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


    *chomps on a piece of chocolate honeycomb*

  13. #31
    Jackie Guest

    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

  14. #32
    BellyBelly Member

    Nov 2004
    Copenhagen
    617

    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!?)

  15. #33
    BellyBelly Member

    Aug 2004
    Melbourne
    970

    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

  16. #34
    BellyBelly Member

    Aug 2004
    Melbourne
    970

    Best salad in the world!!!

    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

  17. #35
    BellyBelly Member

    Nov 2004
    WA
    414

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

  18. #36

    Mar 2004
    Sparta
    12,662

    my favorite salads

    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)

1234