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Salads

This topic contains 20 replies, has 1 voice, and was last updated by  BJB 5 days, 19 hours ago.

Discussions Food & Wine Recipes Salads

Viewing 10 posts - 11 through 20 (of 21 total)
  • #1731900
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    ROAST VEGETABLE SALAD;
    600g red kumara
    600 g baking roasting potatoes
    600g carrots
    2 Tbsp olive oil
    2 tsp crushed garlic
    1 tsp rosemary – fresh (chopped) or dried
    1 tsp cumin seeds
    1 tsp yellow mustard seeds
    Salt & pepper to taste
    1 cup sour cream
    2 Tbsp whole grain mustard
    1/2 medium sized red onion, finely diced
    Flat leafed parsley, chopped

    How to Chop Herbs
    Method
    Pre-heat oven to 180°C.

    Cut the vegetables into cubes leaving the skins on. Combine with olive oil, garlic, rosemary, cumin seeds, mustard seeds salt and pepper in a roasting dish.

    Bake for 30 minutes or until golden and tender. Cool.

    Combine sour cream, whole grain mustard, red onion, parsley, salt and pepper in a small bowl. Stir through cooled vegetable mixture.

    #1731987
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    Roasted Beetroot & Carrot Salad:
    Carrots and beetroot cut into batons, red onions quartered. Put into large bowl. Add olive oil, orange juice, balsamic vinegar, sprinkle with brown sugar. Roast until tender. Delicious hot or cold.
    Sometimes I don’t bother doing this in my oven, I use my electric frypan – comes out great every time and it is a big favourite all year round in this house.

    Raw Carrot & Beetroot Salad:
    Grate 2 carrots, 1 beetroot and the rind of one orange into a bowl.
    Add the juice of the orange, 1 crushed clove of garlic, 1 Tbsp Olive Oil,
    2 tsp Honey, 2 Tbsp Sesame Seeds, 1 Tbsp chopped Mint OR Parsley, (which ever you prefer – I love the mint option) Salt & ground Pepper.
    Both these dishes are very tasty and the raw salad is even better the next day.

    #1732003
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    BEETROOT and FETA CHEESE SALAD:
    1 kg fresh beetroot
    1 Tbsp extra virgin olive oil
    120 g mesclun salad
    1/2 cup whole walnuts roasted
    150 g feta
    1/3 cup olive oil
    2 Tbsp red wine vinegar
    1 tsp caster sugar
    1 clove garlic, crushed
    1 tsp fresh thyme, coarsely chopped

    How to Make Perfect Roast Vegetables
    Method
    1. Preheat oven to 200°C (180°C fan-forced).

    2. Wash beetroot well and trim, leaving 4cm stem attached. Cut into chunks approximately 2cm thick. Place beetroot in a shallow baking dish and drizzle with oil. Roast for 30 minutes or until tender. Cool slightly and rub off skins.

    3. Meanwhile, make red wine vinegar dressing. Place ingredients in a screw-top jar, and shake well.

    4. Place warm beetroot in a shallow serving bowl with mesclun and walnuts. Toss gently to combine. Crumble feta over salad, drizzle with dressing and serve.

    #1732035
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    Brown Rice Salad
    1 C brown rice
    1 3/4 C water
    1/4 C soya sauce (light)
    1 onion flinely chopped

    Cook rice inwater, when cooked add soya sauce and onions and leave for a few hours of preferably overnight.

    Next day add: –

    1 diced red capsicum
    1/2 C roasted peanuts
    1/2 C roasted pumpkin seeds
    1/2 C roasted sunflower seeds
    handful of sultana’s

    Dressing ~
    1/2 C olive oil
    2 T lemon juice
    1 t lemon rind
    1 clove crushed farlic
    1 t ginger
    1 t honey
    pinch of salt

    #1732123
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    QUICK HONEY MUSTARD DRESSING for a POTATO SALAD:
    1/3 cup neutral oil (rice bran, vegetable oil, olive oil)
    1/4 cup white wine vinegar
    2 TBSP runny honey
    1 TBSP dijon mustard
    1 TBSP wholegrain mustard
    Salt & pepper to taste
    Instructions
    Add all ingredients to a jar, screw the lid on tightly and shake until all ingredients are combined.
    Add more of any ingredient to taste.
    Store in the refrigerator.

    #1732129
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    AVOCADO and TOMATO SALAD:
    4 cups tomatoes cut into 1 inch pieces
    2 large avocados peeled, pitted and cut into 1 inch pieces
    1/4 cup red onion thinly sliced
    1/4 cup cilantro leaves finely chopped
    1 tablespoon jalapeno seeds and ribs removed, then minced
    1/4 cup olive oil
    3 tablespoons lime juice
    1 teaspoon honey
    1/2 teaspoon ground cumin
    1/4 teaspoon chili powder
    salt and pepper to taste
    INSTRUCTIONS
    Place the tomatoes, avocados, red onion, cilantro and jalapeno in a large bowl.
    In a small bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt and pepper.
    Pour the dressing over the tomato mixture and gently toss to coat. Serve immediately, or cover and chill for up to 1 hour.

    #1732351
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    Mixed bean salad
    250 gram green beans, diagonally sliced
    2 400 g cans four-bean mix, rinsed, drained
    400 gram can chickpeas, rinsed, drained
    1 cup roughly chopped parsley
    1 red onion, thinly sliced
    Dressing
    1/4 cup olive oil
    2 tablespoon red wine vinegar
    1 teaspoon celery seeds
    METHOD
    Mixed bean salad
    1
    Blanch green beans in boiling water and refresh in iced water. Drain and pat dry with paper towels.
    2
    In a large bowl, combine four-bean mix, chickpeas, parsley, red onion and green beans.
    3
    In a jug, whisk together oil, vinegar and celery seeds. Season to taste.
    4
    Drizzle dressing over salad. Toss well. If making ahead, store in the fridge in an airtight container.

    #1733146
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    BEETROOT and TOMATO SALAD:
    Serves 4

    16 cherry tomatoes, all colours
    2-3 beetroot, cooked, peeled and chopped
    1 red capsicum, deseeded and chopped
    2 Tbsp vinaigrette
    basil leaves for garnish

    Method
    Place tomatoes, beetroot and capsicum into a serving dish.
    Drizzle with vinaigrette, garnish with basil and serve.

    #1734199
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    Egg and COURGETTE SALAD:
    3 courgettes thinly sliced
    quarter of a cup of chopped parsley
    6 hard boiled eggs
    three quarters of a cup mayonnaise
    1 clove garlic crushed
    salt and black pepper

    Combine courgettes and parsely in a bowl. Shell and chop eggs. Add to courgettes. Combine mayonnaise and garlic, season to taste with salt and pepper. pour dressing over salad and stir to combine. Chill before serving.

    #1736594
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13820
    BJB

    GREEK SALAD:
    200g marinated feta cheese
    1 red capsicum, diced
    2 Lebanese cucumbers, diced
    3 tomatoes, cut into chunks
    1 red onion, thinly sliced
    175g marinated kalamata olives
    Method
    1. Cut feta into 2cm cubes and reserve the oil marinade.

    2. Place capsicum, cucumbers, tomatoes, onion, olives and feta cubes in a large salad bowl. Add a little of the reserved oil and toss gently.

Viewing 10 posts - 11 through 20 (of 21 total)

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