Scrumptious Salad RecipesSalad 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.
--------------------------------------- RECIPE: CITRUS SALAD From the Kitchen of The Good Food Angel ---------------------------------------- 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.
------------------------------------------- RECIPE: MANGO SALAD From the Kitchen of The Good Food Angel --------------------------------------------- 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!
RECIPE: THE SALAD-HATERS CARROT SALAD RECIPE From the Kitchen of The Good Food Angel ----------------------------------------- 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. ---------------------------------------- RECIPE: SUMMER COUSCOUS From the Kitchen of The Good Food Angel ---------------------------------------- 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.
-------------------------------------- RECIPE: SALAD FEAST From the Kitchen of The Good Food Angel --------------------------------------- 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. --------------------------------------- RECIPE: SWEET PASTA SALAD From the Kitchen of The Good Food Angel --------------------------------------- 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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