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Salad

Recipes for Salad

Rainbow Veggie Spring Rolls with Peanut Sauce

Add to ❤ Favorites Rainbow Veggie Spring Rolls with Peanut Sauce are packed with fruity peppers, carrots and many other fresh veggies and taste absolutely with the Peanut Sauce.  Ingredients for 4 servings For the Rolls 10 nos. rice paper roll wrappers 1 no. red bell pepper, julienned 1 no. yellow bell pepper, julienned 1 no. carrot, julienned 1 no. small cucumber, julienned 1 cup red cabbage, finely julienned For the Peanut sauce 1/4 cup peanut butter 1/4 cup sesame oil juice of 1 big lemon 2 tsp vinegar 1 tsp garlic powder Read the Instructions here

No-Mayo Potato Salad

Add to ❤ Favorites Grilling season calls for sides that will stand up in the heat. Cue: My herby No-Mayo Potato Salad that’s bright and full of summery flavor! Ingredients for 6 servings 1lb Baby Yukon gold potatoes, (I like using the teeny tiny ones) 1 tsp Kosher salt ¼ cup chopped fresh dill ¼ cup finely chopped scallions, greens, and whites For the Vinaigrette 2 tbsp fresh lemon juice Zest of 1 Lemon 1 clove garlic, finely minced 2 tbsp dijon mustard ¼ cup olive oil ½ tsp Kosher salt ¼ teaspoon ground black pepper Read the Instructions here

THE PERFECT EGG SALAD

Add to ❤ Favorites The most perfect, creamy Egg Salad with the best dressing will tick all of your egg salad loving boxes! Serve up a special egg salad with a delicious mayo dressing filled with fresh dill, chives, Dijon mustard and creamy horseradish! Ingredients for 6 servings 12 large eggs1 teaspoon salt1/4 teaspoon fresh cracked black pepper1/4 cup finely chopped celery, (or dill pickles)1/3 cup whole egg mayonnaise, or Japanese mayo2 tablespoons Dijon mustard1 tablespoon horseradish3 tablespoons fresh dill, finely chopped2 tablespoons fresh chives, finely chopped1 tablespoon fresh parsley, finely choppedPinch of paprika Read the Instructions here

Caesar Salad

Add to ❤ Favorites This homemade Caesar Salad Dressing recipe will rival that of any great restaurant! Anchovy is key to proper flavour in the dressing – every self respecting restaurant uses it, so if you’ve had Caesar Salad out and loved it, you’ve eaten anchovies! Ingredients for 5-6 side servings 1 cup mayonnaise (Hellman’s or S&W Whole Egg) (Note 1) 1/2 tsp garlic , finely minced (use garlic press, if you can) 2 anchovy fillets or 3/4 tsp Anchovy paste (Note 2) 2 tbsp fresh lemon juice 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1/2 cup freshly grated parmesan cheese , or 1/3 cup store bought grated parmesan cheese (Note 3) 3 – 4 tbsp milk (to adjust consistency) 1/4 tsp salt 1/4 tsp Black pepper GARLIC CROUTONS 2 – 3 slices white bread , 2/3″ / 1.5cm thick (Note 4) 1 garlic , cut in half 1 tbsp olive oil 1/4 tsp salt SALAD 150g / 5oz streaky bacon , cooked and chopped 10 cups cos / romaine lettuce , chopped, wash & dried (1 large, 2 medium, 3 small) (Note 5) Freshly grated parmesan , for garnish OPTIONAL EXTRAS – CHICKEN & EGG 2 – 4 eggs , cooked to your taste, peeled and halved 500g / 1lb chicken breast fillets (2 pieces) 1/2 tsp EACH salt and pepper 1 tbsp olive oil Read the Instructions here

Octopus & Celery Salad

Add to ❤ Favorites Octopus is typically prepared boiled in salted water to tenderize it, then grilled to give the flesh a charred edge. Once cooled it is amazing sliced, and served with celery as a salad with the most basic of dressing. I like a combination of olive oil, lemon juice, basil, and parsley. Ingredients for 4 servings 1 pound octopus, boiled6 stalks tender celery ( from the middle) leaves still attached.4 tablespoons extra virgin olive oilminced fresh basil3 tablespoons freshly squeezed lemon juicegrated zest from one lemonsaltcrushed red pepper Read the Instructions here

Marrakesh Carrot Salad

Add to ❤ Favorites A great quick and easy salad loaded with crunchy carrots, chickpeas, and lots of flavor, this Morrocan Carrot Salad is a great option when you are after something a little bit different. Great to bring along to a potluck, to enjoy alongside a nice piece of grilled chicken or fish, or to stuff inside a wrap. Ingredients for 4 servings 4 cups grated carrots see notes1 can garbanzo beans rinsed and drained chickpeas7 medjool dates pitted and chopped1/2 a small red onion minced4 green onions white and light green parts only, finely chopped1/2 cup coarsely chopped cilantro2 1/2 tbsp extra virgin olive oilZest of 1 lime and juice of 21/2 tsp ground cumin1/4 tsp ground nutmeg1/4 tsp turmeric1/2 tsp sea salt1/2 tsp freshly ground black pepper1/2 cup pumpkin seedsCrumbled feta cheese for garnish optional Read the Instructions here

Whipped Beanless Hummus with Chunky Mediterranean Salad

Add to ❤ Favorites This silky smooth hummus leaves out the legumes but brings all the flavor, brightened with crunchy, fresh Mediterranean salad for the perfect summery meal or produce-forward appetizer. Ingredients for 4-6 servings For the Beanless Hummus: 1 cup / 5 oz / 140 g raw unsalted cashews, I like these3 cloves garlic, unpeeled1/4 cup / 60 ml fresh lemon juice1/2 tsp coarse sea salt1/3 cup / 80 ml high quality tahini, I like this one1/4 cup / 60 ml very cold water1/4 tsp ground cumin For the Chunky Mediterranean Salad: 4 oz / 115 g baby tomatoes, halved4 oz / 115 g chopped cucumber or sliced Persian cucumbers1/4 small red onion, sliced thinlyhandful of olives, halved1 tsp / 5 ml fresh lemon juice1 tsp / 5 ml red wine vinegarsalt and pepper, to taste To garnish: zaatar spice mix, to taste, optionaldrizzle extra virgin olive oilchopped parsley, mint and / or chives Read the Instructions here

Coriander Pesto Pasta Salad

Add to ❤ Favorites Pasta salad is the perfect side or full on main event as we come into warmer weather. Loaded with cheap and cheerful veggies and served with soft boiled eggs, all brought together by that wonderful coriander pesto. The perfect addition to any summer feast! Ingredients for 4 servings 250g pasta of choice, I used shells for a change which pick up the peas beautifully!4 – 6 tbsp Sacla’ Coriander Pesto100g frozen peas½ cup thinly sliced radish½ cup thinly sliced courgette4 soft boiled eggs, or cooked to your likingFresh coriander4 tbsp roast pine nuts Read the Instructions here

Russian Potato Salad (aka Polska Sałatka)

Add to ❤ Favorites Works wonders as a side salad at barbecue, for cold meats, fish and even steak. Keeps well in the fridge too. Ingredients for 12 servings 4 large waxy potatoes Desiree2 medium carrots2 eggs1 large apple or 2 if small1 large Spanish onion5 fermented cucumbers (check that ingredients are only water, salt and cucumbers)420 g can baby peas or you can use 1 cup thawed frozen peassalt and pepper to taste For the mayonnaise:3 egg yolks100 ml extra virgin light olive oilsqueeze of lemon juice2 tbsp seeded mustard Read the Instructions here

Haloumi Salad with Mint

Add to ❤ Favorites Whether grilled or pan-fried, haloumi salad has never been easier. Full of fresh tomato, baby spinach, mint and a quick squeeze of lemon juice, it’s the side dish you’ll want to eat as a main.  Ingredients for 4 servings 300 g haloumi sliced into thin strips50 g baby spinach washed1/2 cup cherry tomatoes sliced in half1 handful mint roughly chopped2 tbsp olive oil1 tbsp lemon juice1 pinch salt and pepper to taste Read the Instructions here

Mediterranean Kale Salad with Hummus Dressing

Add to ❤ Favorites Mediterranean Kale Salad with chickpeas, tomatoes, cucumber, red pepper, artichoke hearts, olives, feta cheese, pita chips and a simple hummus dressing. This simple and healthy salad is great as a side dish or main dish. Ingredients for 4 servings FOR THE HUMMUS DRESSING: 1/3 cup Sabra Classic Hummus 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 tablespoon balsamic vinegar 1-2 teaspoons water, depending on how thick you like it Salt and black pepper, to taste FOR THE SALAD: 1 large bunch kale, ribs removed and finely chopped (I use Lacinato, dinosaur kale) 1 (14 oz) can chickpeas, rinsed and drained 1 cup halved grape tomatoes 1 red bell pepper, seeds removed and chopped 1/2 cup chopped cucumber 1/2 cup chopped artichoke hearts 1/3 cup pitted kalamata olives 1/4 cup crumbled feta cheese 1/2 cup pita chips 2 tablespoons chopped fresh basil Read the Instructions here  

Caramelized Kumquat and Arugula Salad

Add to ❤ Favorites Caramelized kumquats, peppery arugula, and sweet pecans are tossed together in a blood-orange infused salad dressing to create this tasty, yet simple, salad. Ingredients for 4 servings 6 – 8 cups cleaned arugula 8 kumquats (or as many as desired) Granulated sugar, as needed 1/4 cup toasted pecan pieces Optional ingredients, as desired For the Dressing 1 tablespoon white balsamic, or white wine vinegar 1 teaspoon Dijon mustard 2 tablespoons blood-orange infused extra virgin olive oil Salt and freshly ground pepper, to taste Note: If you like a lot of dressing, double the recipe. Read the Instructions here