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.
Jefferson Davis said,
May 18, 2009 at 4:51 pm
They all sound scrumptious! The Cheese Pineapple & Walnut Salad sounds delightful. Fantastic recipes, Grannymar.
Darlene said,
May 18, 2009 at 5:40 pm
If you can’t find a favorite salad from among those delicious sounding recipes I think you must be a meat and potatoes kind of guy. I am with Jefferson Davis; I go for the Cheese Pineapple and Walnut Salad.
Magpie11 said,
May 18, 2009 at 6:37 pm
Mm! I love beetroot but no-one else in the family does!
Love all the rest …. classics
wisewebwoman said,
May 19, 2009 at 12:39 am
There was one I recently had at a restaurant (jealously guarded by the chef) but it involved twirly pasta, tomato, sharp cheese and pecans. I’d love to get my hands on the recipe. It was enough to make one weep.
On your lovely tomato salad recipe, a variant for me is boccini (sp?) cheese balls thrown on for extra protein. And they have to be just picked tomatoes.
XO
WWW
Baino said,
May 19, 2009 at 2:57 am
There you are getting all fresh and summery and I’m making Rogan Josh and wearing a UCD Paintball Club Hoodie!
Love the tomato and basil thing. You can also just soak lightly with Balsamic Vinegar and a little olive oil . . We often make something similar to put onto ciabatta bread as bruschetta. Orange and fennel is also a wonderful flavour combo.
Grannymar said,
May 19, 2009 at 10:10 am
Thanks to everyone for the comments, I wish I could say I was in the kitchen testing recipes… but no I was otherwise distracted.