Scrumptious Salad Recipes

Salad recipes are another important part of a healthy eating lifestyle that can often be overlooked. Salads make for a healthy meal and I always like to include a side-dish of raw foods, even if its just a plate of green leaves as a starter, as is the French custom.

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RECIPE: CITRUS SALAD

From the Kitchen of The Good Food Angel

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INGREDIENTS

Cooked chicken

Corn on the cob (or frozen corn)

Pitted black olives

Chopped red pepper

Crushed garlic

Pickled jalapeno pepper

Salsa (homemade or from a jar)

Lemon juice

Olive oil

Serve with crusty bread rolls or pitta bread

METHOD

Combine all the ingredients.

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RECIPE: MANGO SALAD

From the Kitchen of The Good Food Angel

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This truly delicious salad recipe is simple to make.

INGREDIENTS

Mango (not too ripe or it will go mushy)

Shredded red cabbage

Spinach leaves

Finely chopped shallot

Capers

Olives

Black pepper

Red wine vinaigrette

Serve with cubes of feta, or goat’s cheese and triangles of toasted wholewheat pitta. METHOD

Mix all the ingredients and toss!



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RECIPE: THE SALAD-HATERS CARROT SALAD RECIPE

From the Kitchen of The Good Food Angel

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This tempting combination is for people who ‘don’t like salads’. A lovely accompaniment to pizza.

INGREDIENTS

Salad:

Finely grated carrot

Beansprouts (tinned actually work better for this salad!)

Sesame seeds

Raisins

Sweet honey vinaigrette:

Sunflower oil (1/3)

Apple juice (1/3)

Apple cider vinegar (1/3)

Honey

Wholegrain mustard

METHOD

Make up vinaigrette and shake well. Combine salad ingredients and dress.

TIP: You want your carrots to be as fresh as possible to retain all their vitamins. I find the best way to grate carrots in a jiffy is to use a processor. Then dress them straight away. (The vinegar in the dressing helps stop oxidation and discolouration.) By all means use fresh beansprouts, or better still homegrown ones, if your children like them. But they do have a woody taste and tough texture, so as a way of winning over salad-haters, I recommend the softer texture of the tinned variety, and at least they will be eating all that beautiful grated carrot.

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RECIPE: SUMMER COUSCOUS

From the Kitchen of The Good Food Angel

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A lovely summer salad dish.

INGREDIENTS

Water/stock

Couscous (instant type)

Tomatoes

Scallions

Mint

Parsley

Black pepper

Lemon juice

Olive oil

METHOD

In a saucepan, boil about one and a quarter cups of water/stock for each cup of couscous. Add couscous and remove from heat. Add stock powder and a teaspoon of olive oil or butter and stir with a fork. Place lid on saucepan and leave to stand for 5 minutes. Chop tomato, scallions and herbs and add to couscous. Add black pepper, lemon juice and a little more olive oil or butter. Fluff with fork before serving.

This can accompany almost any summer dish. Also good with hummus, olives and pitta.

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RECIPE: SALAD FEAST

From the Kitchen of The Good Food Angel

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In our house salad means ‘feast’. The trick with salads is variety. Going to the extra trouble of doing the different dressings and toasting the nuts and seeds can make all the difference, especially with children. Like the Sambo Smorgasbord Recipe, this salad version makes for a delightful array of nibbles to choose from. Use lots of different colour, textures, flavours and dressings. For packed lunches, fill a large segmented tupperware with all your favourite salads.

SALAD IDEAS:

***Cooked chickpeas with chives, black pepper, fresh parsley, lemon juice and olive oil.

***Finely chopped leek with grated carrot and vinaigrette

***Grated carrot, seedless raisins and toasted whole almonds and vinaigrette (for younger children toast almond flakes).

***Cooked pasta shells lightly dressed with pesto sauce

***Chopped boiled potato with scallions, parsley, black pepper and mustard vinaigrette.

***Celery, apple and chopped walnut with tahini dressing

***Guacamole

***Rocket leaves, mustard cress/water cress, alfalfa sprouts, fried bacon/chicken/tofu strips with lemon and balsamic vinaigrette.

***Hummus

***Couscous

*** Rice with finely diced orange and yellow peppers

SALAD NIBBLES IDEAS:

Sesame sticks

Unsalted tortilla chips

Peanuts or cashews

Toasted flaked almonds, pumpkin and sunflower seeds

Mini crackers

***TIP: Make enough for tomorrow's lunch also.

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RECIPE: SWEET PASTA SALAD

From the Kitchen of The Good Food Angel

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INGREDIENTS

Cooked pasta shells

Shredded lettuce

Seedless grapes

Cubed cheddar cheese

Dressing:

Honey

Wholegrain mustard

Apple juice

Sunflower oil

Black pepper

METHOD

Mix together the pasta and salad ingredients. Make up the dressing and toss the pasta salad in it.

VARIATION: Instead of pasta, serve the dressed salad in a fluffy jacket potato and top with hummus.



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Remember, healthy eating is enjoyable!

Blessings on your table!

The Good Food Angel!

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