Salad Recipes With Photo

Rice Salad With Chickpeas, Avocado and Roast Capsicum

2010-11-05T04:32:00.000-07:00

Cooking Time

30 minutes

Ingredients (serves 4)

1 x 250g pkt Smart Rice Long Grain Brown Rice
60ml (1/4 cup) olive oil
1 tbs fresh lemon juice
1/2 tsp caster sugar
1 x 420g can chickpeas, rinsed, drained
1 x 250g punnet grape tomatoes, halved
1 Lebanese cucumber, trimmed, coarsely chopped
1 avocado, halved, stone removed, peeled, coarsely chopped
80g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper strips (roasted capsicum)
2 tbs coarsely chopped pecans
4 pieces Lebanese bread

Method

Cook the rice following packet directions. Set aside to cool.
Meanwhile, combine the oil, lemon juice and sugar in a small jug. Season with salt and pepper.
Combine the rice, chickpeas, tomato, cucumber, avocado, capsicum and pecans in a large bowl. Add the dressing and gently toss until just combined. Divide among serving dishes. Serve salad with the bread.

Ricotta, Asparagus and Broad Bean Salad

2010-10-30T04:30:00.000-07:00

Ingredients (serves 4)

2 cups (300g) frozen broad beans
1 bunch asparagus, woody ends trimmed, halved lengthways and crossways
250g drained marinated artichoke hearts
1/4 cup roughly chopped flat-leaf parsley
1 cup (240g) low-fat fresh ricotta
2 tsp dried pink peppercorns
Dressing
Juice of 1/2 a lemon
1 tbs extra virgin olive oil
2 tsp sherry vinegar (see note)

Method

Blanch broad beans in boiling salted water for 2 minutes until tender. Drain and cool under cold running water. Remove tough outer skins. Blanch asparagus in boiling salted water for 2-3 minutes until tender. Drain and cool under cold running water.
Meanwhile, quarter artichokes. Lightly crush pepper with a mortar and pestle.
Whisk dressing ingredients in a large bowl. Add beans, asparagus, artichoke and parsley, season to taste, then toss to combine. Spoon ricotta over, then scatter over pink peppercorns. Serve salad with barbecued meats, such as lamb or beef.

Potato and Egg Salad

2010-10-25T04:27:00.000-07:00

Preparation Time

10 - 25 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

12 even-sized chat (small coliban) potatoes
4 green shallots, ends trimmed, finely chopped
1 1/2 tbs finely chopped fresh dill
6 drained cornichons (baby gherkins), finely chopped
2 tbs drained capers, finely chopped
125g (1/2 cup) THOMY Delikatess Mayonnaise
60g (1/4 cup) sour cream
1 tbs hot water
2 garlic cloves, crushed
Salt & ground white pepper
4 hard-boiled eggs, peeled, sliced

Method

Place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat and boil, uncovered, for 12 minutes or until tender. Drain. Set aside to cool for 15 minutes. Cut in half and place in a large serving bowl.
Add the shallot, dill, cornichon and capers to potato and gently toss to combine.
Combine mayonnaise, sour cream, water and garlic in a bowl. Season with salt and pepper and stir until smooth. Add to potato mixture and toss to combine. Top with egg and serve salad.

Pear and Gorgonzola Salad

2010-10-20T04:19:00.000-07:00

Ingredients (serves 6)

3 large ripe pears
1/2 lemon, juiced
Baby salad leaves
4 tbs good-quality bought vinaigrette
300g gorgonzola cheese, crumbled

Method

Slice the pears thinly and toss in the lemon juice.
Combine salad leaves with the vinaigrette, divide among the plates, and top with the pear and crumbled cheese.

Vietnamese Chicken Salad

2010-10-15T17:21:00.000-07:00

Preparation Time

10 - 40 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

1.5L (6 cups) cold water
1 brown onion, halved
6 black peppercorns
2 (about 200g each) single chicken breast fillets
200g snow peas, trimmed, thinly sliced lengthways
60ml (1/4 cup) rice vinegar
1 tbs caster sugar
2 tsp fish sauce (see note)
1 long fresh red chilli, deseeded, finely chopped
4 cups shredded white cabbage
1 red onion, halved, thinly sliced
1 large carrot, peeled, cut into 6cm-long matchsticks
1 cup fresh mint leaves

Method

Place the water, onion and peppercorns in a saucepan and bring to the boil. Add the chicken and cover with a lid. Remove from heat. Set aside for 30 minutes to poach. Transfer the chicken to a plate. Set aside to cool completely.
Place the snow peas in a small heatproof bowl. Cover with boiling water. Set aside for 30 seconds to soak. Refresh under cold running water. Drain.
Place the vinegar, sugar, fish sauce and chilli in a small bowl and stir until the sugar dissolves.
Finely shred the chicken. Place the chicken, snow peas, cabbage, red onion, carrot and mint leaves in a large bowl. Add the dressing and toss to combine. Divide among serving bowls to serve.

Other Recipes Salad

Easy Greek Salad

2010-10-10T17:19:00.000-07:00

Ingredients:

1 cucumber, halved lengthways, deseeded and diced
1 large onion, thinly sliced
6 plum tomatoes, cut into chunks
24 pitted Greek black olives, halved
225g feta, diced
1 head cos lettuce, torn
For the dressing
2 tbsp fresh lemon juice
6 tbsp extra-virgin olive oil
1 garlic clove, crushed
2 tbsp fresh oregano or thyme

Method:

1. Put the diced cucumber, onion, tomatoes, olives and feta into a large Tupperware box. Toss in the lettuce. Whisk the dressing ingredients and plenty of seasoning together. Pour into a jar with a tight-fitting lid and pop in the cool box with the salad.
2. At the beach, shake the dressing and pour over the Greek salad to serve.

Potato and Radish Salad

2010-10-05T17:18:00.000-07:00

Ingredients

2kg waxy new potatoes, such as charlottes, halved if large
2 bunches of radishes, trimmed and finely sliced
Bunch of spring onions, finely sliced
2 punnets mustard cress, trimmed
For the dressing
5cm piece fresh horseradish, finely grated, or 2 tbsp horseradish cream
Juice of 1/2 lemon
4 tbsp olive oil
2 tbsp mayonnaise

Method:

1. Bring a large pan of water to the boil and add the potatoes. Simmer for 15-20 minutes, until tender. Drain and tip into a large serving bowl.

2. Mix the dressing ingredients in a bowl and pour over the potatoes. Season, toss together and leave to cool. Add the radishes, spring onions and cress and gently toss together.

Mushroom Salad With Mustard Dressing

2010-09-30T17:16:00.000-07:00

Ingredients:

3 celery sticks, thickly sliced diagonally, leaves reserved to serve
6 spring onions, finely shredded
4 little gem lettuces, cut in half lengthways
125g closed cup chestnut mushrooms, wiped clean and each cut into 3 slices
2 tbsp extra-virgin olive oil
1 Cox's apple
For the mustard dressing
1 tsp Dijon mustard
Pinch of sugar
1 tbsp cider vinegar
4 tbsp extra-virgin olive oil

Method:

1. Put the celery leaves and shredded spring onions into a bowl of cold water. Put the little gem lettuce in another large bowl of cold water, this will help keep everything crisp.
2. To make the dressing, mix the mustard, sugar and vinegar in a small bowl, then season and whisk in the oil, a little at a time, until thick.
3. Sprinkle the mushrooms with a little salt and black pepper. Heat the oil in a frying pan and, when hot, seal the mushrooms on both sides for about 1 minute. Tip into a large salad bowl and mix in 1 tablespoon of the dressing. Leave to marinate for 15 minutes.
4. Cut the apple into quarters and core, then cut each quarter into 8 slices. Add the apple slices and celery to the mushrooms. Dry the little gem lettuce and mix into the salad.
5. Drain the celery leaves and spring onions, pat dry and fold half into the salad with the remaining dressing. Scatter the other half over the salad and serve immediately.

Warm Salad of Apple and Pork

2010-09-25T17:14:00.000-07:00

Ingredients:

5 tbsp olive oil
2 thick slices of bread, crusts discarded, cut into cubes
200g pork tenderloin
1 Cox’s apple
1 tbsp cider vinegar
Small bag salad leaves of your choice

Method:

1. Heat 3 tablespoons oil in a frying pan and cook the bread for 4-5 minutes, tossing regularly. Drain on kitchen paper and set aside.

2. Trim the pork tenderloin of fat and cut into 6 thick slices, then flatten each piece slightly. Wipe out the frying pan with kitchen paper. Heat 1 tablespoon olive oil in the pan and fry the pork for 5-6 minutes, turning once. Remove from the pan and set aside.

3. Cut the apple into 12 wedges and fry in the same pan for 1-2 minutes, turning once, until dark golden. Remove and set aside. Add the cider vinegar and 1 tablespoon olive oil and sizzle briefly. Season well.

4. Toss the salad with the home-made croutons and apple wedges and divide between 2 plates. Top with the pork and drizzle with the dressing.

Chicken With Mango Salad

2010-09-20T17:11:00.000-07:00

Ingredients:

6 tbsp olive oil
Juice of 1 lime
1 Thai red chilli, seeded and chopped
Small handful of fresh coriander, roughly chopped
2 small ripe mangoes
4 ready-to-eat chargrilled or smoked chicken breasts
150g mixed salad leaves

Method:

1. Make the dressing by mixing together the oil, lime juice, chilli and coriander. Season and set aside.

2. Peel the mangoes and cut into slices. Slice the chicken diagonally into thick strips. Divide the salad between 4 plates and top with mango and chicken slices. Drizzle over the dressing to serve.

Broccoli Salad

2010-09-17T17:07:00.000-07:00

Ingredients Broccoli Salad:

2 Bunches broccoli, weashed and broken into individual bite size pieces, drained.
1 red onion thin sliced
1 sweet onion thin sliced
1 c raisons
1/3 c Sour Cream
Sal and pepper to taste

Preparation Broccoli Salad:

Mix it all together and pack into a storage container.
Refrigerate overnight.

Green Salad

2010-09-14T17:01:00.000-07:00

Ingredients:

```
1  lettuce
```
```
1  cucumber
```
```
1  tomato
```
```
1  carrot
```
```
1  onion
```
```
4  broccoli
```
```
1  bell pepper
```
```
1  corn
```
```
 cilantro
```
```
 salt and black pepper
```

Preparation:

Clean the vegetables and slice them. Add salt and black pepper together. Then serve the salad.

Russian Salad

2010-09-10T17:01:00.000-07:00

Ingredients:

2 potatoes
1 carrot
60 grams peas, shelled
1 red pepper, chopped
1 tablespoon chopped parsley
1/2 teaspoon salt
75 milliliter mayonnaise
1 teaspoon vinegar

Preparation:

Cook the whole, unpeeled potatoes with the carrot, peeled and cut in pieces, in water to cover until they are just tender. Cook the pears until tender. Peel the potatoes and cut into small dice. Add the diced carrot, peas, chopped pepper, parsley and salt. Stir the vinegar into the mayonnaise and blend into the potato mixture. This is generally used to fill tomatoes with. For that you cut off the top of large tomatoes and scoop out the seeds and pulp. Drain the shells and fill them with the potato mixture. Place on lettuce leaves to serve.

Nicoise Salad

2010-09-10T16:57:00.000-07:00

Ingredients (serves 4)

400g kipfler potatoes, halved lengthways
olive oil cooking spray
3 hard-boiled eggs
175g baby beans, trimmed
3 large, ripe tomatoes, cut into wedges
1 Lebanese cucumber, thinly sliced
1/2 cup pitted black olives
425g can tuna in brine, drained, flaked
1 tablespoon olive oil
1 lemon, juiced

Method

Preheat oven to 200°C. Line a baking tray with baking paper. Place potatoes onto baking tray and spray with oil. Season with salt and pepper. Bake for 35 to 40 minutes or until golden and tender. Place into a large bowl.
Remove shells from eggs. Cut eggs into quarters.
Cook beans in boiling water for 1 to 2 minutes or until tender. Drain. Refresh under cold water. Add beans, tomatoes, cucumber, olives and tuna to bowl containing potatoes.
Whisk oil, lemon juice and salt and pepper in a jug. Drizzle over salad. Toss gently to combine. Top with eggs. Serve.

Fruit Salad

2010-09-10T16:53:00.000-07:00

Ingredients:

1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups)
1 (16 ounce) container strawberries, quartered (about 3 cups)
5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)

Dressing:

3 tablespoons honey
3 tablespoons fresh lime juice
1 teaspoon lime zest
3 tablespoons finely chopped fresh mint leaves

Directions:

Place all of the fruit into a large bowl. In a small bowl, whisk the honey, lime juice, zest, and mint. Right before serving, pour the dressing over the fruit and toss gently to combine.

Per Serving: Calories 120, Total Fat 0.5g (Sat 0g, Mono 0g, Poly 0g); Protein 2g; Carb 29g; Fiber 4g; Sodium 10mg; Cholesterol 0mg

Excellent Source of: Vitamin A, Vitamin C, Vitamin K

Good Source of: Fiber, Folate, Manganese, Potassium

Potato Salad

2010-03-21T02:45:00.000-07:00

So here is an easy potato salad recipe that I have been using for years.

Ingredients

2 lbs. Yukon gold potatoes, peeled and halved
3 tbsp. prepared buttermilk salad dressing
3 hard cooked eggs, peeled and chopped
2 lg. dill pickles, chopped
2 celery stalks, chopped
1 (3 1/4 oz.) can sliced black olives, drained
3/4 c. mayonnaise

Preparation

Cook potatoes in large saucepan of boiling water until tender, about 15 minutes. Drain. Cool. Chop into small pieces. Toss with salad dressing. Season with pepper. Mix in eggs and next 3 ingredients. Add mayonnaise and toss lightly. Cover and refrigerate at least 2 hours, the longer you let this easy potato salad recipe chill the better its going to be..

Read More Recipes http://easyrecipescook.com

Greek Salad

2010-03-20T02:42:00.000-07:00

Ingredients:

2 tablespoons Greek Seasoning
2 tablespoons Fresh Lemon Juice
2 tablespoons White Wine Vinegar
1/2 cup Olive Oil
1/4 cup crumbled Feta Cheese
1 head Romaine Lettuce, washed, dried and torn into bite-size pieces.
1 medium Cucumber, peeled, halved, seeded and sliced
1/2 cup Kalamata or Black Pitted Olives, sliced
1 cup Cherry Tomatoes, cut in half
1/2 medium Red Onion, cut into rings

Preparation:

1. In a small bowl, whisk Greek seasoning, fresh lemon juice, white wine vinegar and olive oil.

2. Gently stir in feta cheese. Refrigerate minimum of 15 minutes.

3. Add romaine lettuce, cucumber, olives, tomatoes and red onion to large serving bowl.

4. When ready to serve, stir dressing and pour over vegetables. Toss to coat.

Read More Recipes http://easyrecipescook.com

Italian Tomato, Basil and Mozzarella Salad

2010-03-13T16:15:00.000-08:00

Ingredients:

* 3 beefsteak juice red tomatoes

* approx 2oz fresh shredded mozzarella

* 1 handful of shredded basil leaves

* 2 teaspoons olive oil

* cracked black pepper (if desired)

* crusty bread to serve

Method:

1. Slice tomatoes crosswise into 1/2 inch thick slices.

2. Arrange each sliced tomato on each salad plate. Sprinkle the mozzarella on top of each tomato, then put the fresh basil leaves on top each tomato also.

3. Drizzle olive oil over the tops and add a dash of pepper. Enjoy! Serve with crusty bread.

! Thank you to Helen Lombard for this recipe.

Welcome Forum Recipes, Cooking

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Tuna and Egg Salad

2010-03-11T15:29:00.000-08:00

Ingredients:

1/2 iceberg lettuce (shredded)
1 tin of tuna (drained)
2 stalks of celery (diced)
2 hard boiled eggs (sliced)
1 small carrot (grated)
salt and pepper

Method:

1. Mix the tuna, celery and half of the grated carrot together in a bowl.

2. Display the shredded lettuce on each plate, then spoon the tuna mix in the centre.

3. Next place the sliced egg at the side of the tuna, sprinkle over the remaining grated carrot. Add salt and pepper to taste.

4. Enjoy with either crusty bread or serve as a side dish.

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Tri-Pepper Salad

2010-03-10T00:23:00.000-08:00

Ingredients (6 servings)

1 head romaine lettuce, torn into bite-size pieces
1/2 orange bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/4 ounce Parmesan cheese, thinly sliced
1/4 cup raspberry vinaigrette salad dressing

Directions

In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

Amount Per Serving

Calories: 35 | Total Fat: 0.5g | Cholesterol: < 1mg

Read More Salads Recipes

Bok Choy Salad

2010-03-09T17:18:00.000-08:00

Ingredients

1 medium head bok choy, diced
1 bunch green onions, chopped
1 (3 ounce) package ramen noodles
1/2 cup blanched slivered almonds
2 tablespoons sesame seeds, toasted
1/3 cup olive oil
3 teaspoons lemon juice

Directions

Combine bok choy and green onions; cover and chill.
Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

Prep Time:15 Min Ready In: 45 Min

Thank you Lina for Recipes Salad :)

Caroline's Thai Noodle Salad

2010-03-09T11:08:00.000-08:00

Ingredients (serves 4)

250g packet dried rice stick noodles
2 small carrots
2 small zucchini
1 red capsicum
1 leek
2 sticks celery
100g snow pea sprouts, trimmed
4 red radishes, thinly sliced
1/3 cup fresh coriander leaves
1/3 cup fresh mint leaves, shredded

Dressing

1 red chilli, finely chopped
2 limes, juiced
2 tablespoons sweet soy sauce
1 tablespoon fish sauce
1 tablespoon mirin
1 tablespoon brown sugar

Method

Cook noodles following packet directions. Drain and refresh under cold water. Place into a large bowl.

Cut carrots, zucchini, capsicum, leek and celery into thin strips. Add to noodles with sprouts, radishes and herbs.

Make dressing: Place all ingredients into a jug. Whisk with fork to combine.

Add dressing to salad. Toss well & serve.

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Strawberry Spinach Salad

2010-03-08T23:53:00.000-08:00

Ingredients (serves 4)

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Directions

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Read More Salads Recipes

Greek Salad With Walnuts

2010-03-08T07:59:00.000-08:00

Preparation Time

15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

40g walnut halves
3 small ripe tomatoes, cut into wedges
1 red capsicum, halved, deseeded, coarsely chopped
1 Lebanese cucumber, halved lengthways, thickly sliced
1 small red onion, halved,
thinly sliced
1 bunch continental parsley, leaves picked, coarsely chopped
1 tbs extra virgin olive oil
1 tbs red wine vinegar
60g reduced-fat feta (Ultimate brand), cubed
Freshly ground black pepper

Method

Preheat oven to 180°C. Spread walnuts over a baking tray. Bake in preheated oven for 6-7 minutes or until lightly toasted. Remove from oven and set aside for 5 minutes to cool. Coarsely chop.
Combine the tomato, capsicum, cucumber, onion and parsley in a large bowl. Drizzle with oil and vinegar and gently toss to combine. Divide the salad among serving plates and sprinkle with walnuts and feta. Season with pepper and serve immediately.

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Mexican Potato and Salsa Salad

2010-03-08T07:28:00.000-08:00

Ingredients (serves 4)

1kg golden delight potatoes, scrubbed, cut into wedges
olive oil cooking spray
1 large avocado, diced
1 large tomato, finely diced
1/2 small red onion, finely diced
1/4 cup roughly chopped fresh coriander leaves
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1 small red chilli, deseeded, finely chopped

Method

Preheat oven to 220°C. Line a large baking tray with baking paper.
Place potato in a large oven bag. Add 2 tablespoons of cold water. Twist bag to secure. Microwave on high (100%) for 5 minutes or until potato is just tender. Remove from bag. Drain.
Place potato on prepared tray. Spray with oil. Roast for 30 to 35 minutes or until golden and tender. Allow to cool on tray. Place on a platter. Top with avocado. Combine tomato, onion and coriander in a bowl. Sprinkle over avocado.
Place oil, lime juice and chilli in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Serve.