Food Monday ~ Salads
Beetroot & Pepper Slaw
4ozs raw Beetroot
6ozs firm Green Cabbage
1 Green Pepper
1 Red Pepper
3ozs seedless Raisins
Dressing:
1tblsp Clear Honey
1tblsp Lemon Juice
4tblsp French dressing
Shred the beetroot and cabbage into a large bowl. De-seed and thinly slice the peppers and add to the beetroot. Whisk the honey and lemon juice into the French dressing until the honey has dissolved, then add the raisins. Leave them to soak in the dressing for about 30 minutes. Pour the dressing over the salad, mix well and turn into a serving bowl.
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Cheese Pineapple & Walnut Salad
150g Cheddar Cheese
1 Red Apple
175g Pineapple Chunks
50g Walnuts
100g Celery
1tblsp Parsley
50g Mayonnaise
Cube cheese, chop celery, apple, walnuts & parsley. Toss lightly with mayonnaise.
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Fennel & Orange Salad
Serves 4
4 Small Oranges in segments
12 Calamata Black olives
1 head fennel, thinly sliced, leaves reserved
Toss together in a bowl
Dressing:
2tblsp Extra Virgin Olive Oil
1tsp Dijon Mustard
1tblsp White Wine Vinegar
Salt & Pepper
Combine dressing ingredients, pour over salad & toss gently before serving.
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Tomatoes with Basil
1lb firm Tomatoes
2 Shallots thinly sliced
1tsp Caster Sugar
1 clove Garlic crushed
4tblsp French dressing
Skin the tomatoes if liked. Slice them thinly and arrange on a flat dish or plate. Sprinkle with the shallots and sugar. Mix the garlic into the French dressing and pour this over the tomatoes. Garnish with 1tblsp chopped basil and a sprig of basil.
