Salads

I know weve had this topic ages ago but now its nearly BBQ weather lets start one up again.

Potato salad
diced and cooked potatoes
raw onions
cooked peas(optional)
hard boiled eggs

Dressing
mix cheap mayo or dressing with sour cream and curry powder to taste
say, 1 cup mayo to 1/2 cup sour cream

Chef_cottagerose, Oct 10, 4:27 pm

banana salads. main and dessert
Slice very ripe bananas, toss in a little lemon, juice. throw in a handful or two coconut ribbons. [ usually a bulk food product. ]
Dress with sour cream, loosened with milk.
If any over from the main add pineapple pieces, marshmallow's, a bit of juice from the pineapple. Dress with yogurt, for a lighter option.

Chef_pickles7, Oct 10, 5:23 pm

Fluffy white rice , roasted nuts , a good selection, yogurt to dress. Put this together at the last moment. A good "take with you salad" will be fresh, and only take two minutes to finish. enjoy

Chef_pickles7, Oct 10, 5:46 pm

Moroccan Orange, Olive and Date Salad

3 NZ oranges, thickly peeled and thinly sliced
1 c whole dates, halved and stoned
1c black olives
1 red onion, thinly sliced
1 tab red wine vinegar or lemon juice
3 tab top quality ev olive oil
1/2 tsp salt
1/2 tsp orangeflower water (if available)
lots of freshly ground pepper

Combine and leave at least 30 minutes for dates to soften. Will keep 24 hours.

Chef_davidt4, Oct 10, 6:25 pm

Moroccan Eggplant & Tomato Salad

serves 6 - 8

3 eggplants
salt
3 - 4 ripe tomatoes
4 - 6 garlic cloves, peeled and crushed
bunch of coriander leaves
2 tsp ground cumin
1 tsp white pepper
2 tsp sweet paprika
squeeze of lemon juice
olive oil

Half peel eggplants, cut in chunks, salt and leave to drain 30 min. Rinse and pat dry.

Steam eggplant 15 min, return to colander and break up with back of a spoon, draining off liquid.

Halve tomatoes and grate in a pan, discard skin. Add garlic, half of the coriander and all of the spices, simmer 20 minutes to form a thick sauce.

Stir eggplant into sauce, sprinkle with rest of coriander. Just before serving squeeze lemon juice over and trickle with olive oil.

Chef_davidt4, Oct 10, 6:27 pm

CAULIFLOWER SALAD
sm cauli broken up
Add 50 gms melted butter
1/2 cup brown sugar
1- 11/2 tsp curry powder
Melt these 3 things together

Add 1/2 c mayonaise and a few cashews and raisins

This is a very tasty salad

Chef_cottagerose, Oct 13, 6:16 pm

bean salad...
I buy cans of cooked beans for this. I try and keep 2 cans in the fridge, all the time.
Dressing... . Simmer, 1 1/4 cups of malt vinegar, 1/2 cup of brown sugar, 1/2 cup of water, 1 Tblsp honey, 1 Tblsp oil, 1 1/2 tsp salt, 2 tsp soy sauce, pepper to taste. cool. Pour over drained beans, try and leave the salad in the fridge a while before using.

Chef_pickles7, Oct 30, 6:35 pm

14 day coleslaw... .
Dressing... . Bring to the boil 1 1/4 cups of white vinegar, 1/2 cup of water, 1 cup of sugar, 1 tsp celery seeds, 1 1/2 tsp mustard seeds, 1 1/2 tsp salt, 1/2 tsp turmeric... . Cool... . Pour over shredded cabbage, carrots, celery, capsicums. This dose keep in the fridge very well.

Chef_pickles7, Oct 30, 6:44 pm

Broccoli Salad

1 med broccoli slice thinly
Small red onion
½ C grated cheese
5 rashers bacon cooked until crispy

Dressing
1 C eta creamy dressing
Ranch is nice.

Prepare vegiesplace in a bowlwith cheese, cook bacon chopand add to vegies,
Makedressing , addand toss though

Very yummy

Chef_rugbyref, Oct 30, 8:34 pm

shred a smoked chicken, add a punnet of sliced strawberries, add a sliced avocado & stir in some best mayonaise. Serve on a bed of lettuce

Chef_libra071, Oct 30, 9:13 pm

Greek Salad ~

Shredded lettuce leaves, sliced cucmber, red and green pepper, tomatoes wedges, feta cheese, red onion rings, olives.

Mint & Yoghut Dressing
1/2 C highlander condensed milk
6 T white wine vinegar
3 T unsweetended yoghut
2 T fresh chopped mint
ground black pepper/salt
Whisk all indgredients until well mixed then chill. (And only pour over the salad before serving! )

Chef_darlingmole, Oct 31, 10:31 am

Bean Salad
1 tin Baked Beans{Watties} Yes Baked beans
1 cup cooked green beans
1 cup cooked Butter beans( the long ones not the one like the Baked beans)
1 green pepper chopped
1 onion chopped
mix all together
add!
1/2 cup salad oil
1/2 cup sugar
1/2 cup cider vinegar
3 heaped tsp Sweet Basil DO NOT MISS THIS OUT.
Pour over rest of ingredents LEAVE 24 HOURS stir and serve just YUM YUM
Will keep for up to three weeks in fridge truely it does

Chef_dairymaid, Oct 31, 6:39 pm

Brocilli Salad

1 head Brocilli cut into little florets
2 Rashers Bacon Cooked and cut into small peices
1/2 cup Raisins
1/2 finely chopped onion
handfull of cashew nuts
Mix 1/2 cup mayonaise
1/2 cup sugar
2 tbsp white vinegar
pour over salad ingredents KEEP 24 hours before serving Just Delish! ! !

Chef_dairymaid, Oct 31, 6:44 pm

Great recipes! ! I love the sound of #2 and #4

Chef_nicski, Nov 23, 11:35 am

Italian Beetroot Salad Serves 4 [2]
It’s colourful – and delicious! A wonderful beetroot, broad bean, walnut and orzo salad

INGREDIENTS:
500g bag Wattie's Frozen Broad Beans [125]
2 cups cooked orzo pasta [pasta the size of rice][1/2]
1 peeled and finely sliced red onion [1/4]
2 tsp minced fresh garlic [1/2]

1/2 cup roughly chopped walnuts/cashews/pecans/seeds[1-
/8]
1/4 cup Wattie’s Chunky Beetroot, drained[1/16]
1/4 cup optional chopped fresh basil leaves
salt and pepper


Method
1. Pour boiling water over the Wattie's Frozen Broad Beans and stand for 5 minutes before pouring off. Peel the beans to reveal the bright green pods.
2. In a bowl toss together the broad beans, orzo pasta, red onion, garlic, walnuts and Wattie's Chunky Beetroot and basil. Season with salt and pepper.
3. Toss through your favourite vinaigrette dressing. Serve the salad as is, for a delicious entree or with your favourite barbecue meats.
Orzo does not swell as much as ordinary pasta.

Chef_ethans, Nov 26, 11:26 pm

Rice Salad:serves 4 [2]
This salad is delicious and filling. The colours from the veggies make it look great.


2 cups brown rice [1/2]
3 spring onions [1]
1 red pepper [14]
½ red onion [1/8]
1 c peanuts [pine nuts/pumpkin seeds] [1/4]
½ cup sunflower seeds [1/8]
1/4 cup oil [1/16]
juice of a lemon [few squirts]cider vinegar
1 crushed garlic clove [1/2]
1 tsp ground ginger[1/4]


1. Cook two cups of brown rice until firm to the bite.
2. Chop spring onions, red pepper and red onion.
3. Roast nuts/seeds and sunflower seeds.
4. Whisk oil together with lemon juice, garlic and ginger.
5. Combine all ingredients together and store in fridge, a few hours.
6. The longer you leave in the fridge the more the flavours ‘infuse’.

Chef_ethans, Nov 26, 11:27 pm

ethans - where are you copying & pasting the recipes from? ? ?
What do the numbers in brackets mean? ? ?

Chef_winnie231, Nov 26, 11:39 pm

did you hear the bells ringing... ... winnie231... ...

Rice Salad:serves 4 [2]
brackets========serves [ 2 ]... . just guessing... .

Chef_pickles7, Nov 27, 1:18 am

sort of works... . lol.

Chef_pickles7, Nov 27, 1:22 am

Noodle Salad,
2 packs chicken 2 minute noodles (cooked without flavouring)
1 c small brocolli florets ( par boiled)
1/2 red capsicum, finely chopped
grated carrot
finely chopped tomato (optional)

Marinade:
12 tbspn oil
6tbsp vinegar
2 chicken flavouring sachets
1 -2 tsp curry powder (amount depending on preference)
1 desertspoon melted honey.

Mix marinade well, and pour over noodles and vege and stir through.
This salad is even yummier the next day, so I usually make it very early in the day or the night before. Recipe can easily be doubled.

Chef_naki45, Nov 27, 6:50 am

Egg Salad
12 - 15 boiled eggs ( depending on size. )
1/2 - 1 c mayonaise
1/4 c Whipped cream (no sugar added)
1tsp curry powder
1 tbspn worcestershire sauce.
Peel and slice eggs. Mix together Mayo, Cream, curry and Worcester, and then gently stir through eggs.
I like to add, very finely chopped celery. You could add whatever you want finely chopped gherkins and/or spring onions is also nice.

Chef_naki45, Nov 27, 6:56 am

Bump

For more ideas?

Chef_naki45, Nov 30, 11:07 am

Curried Chickpea Salad.

Can chickpeas drained or 2 cups cooked chickpeas
1/2 red onion or 1 spring onion finely chopped
1/2 red pepper finely diced
1 garlic clove finely chopped
salt & pepper to taste
2 tablsp mayonnaise
2 tablsp sour cream
1 teasp curry powder
1/2 teasp gd cumin
1 tablsp fresh coriander chopped
Mix all ingredients together and put in dish and chill until required. Also good to do day before & chill overnight.

Chef_nauru, Nov 30, 12:04 pm

Seafood Pasta Salad

3 cups cooked pasta
1/2 finely chopped red onion or 2 spring onions
1 clove garlic chopped
2 cups of seafood of choice (I use a mixture of surimi, prawns, mussels & squid rings)
chopped parsley
chopped chives

Dressing
1/4 cup mayonnaise
1 tablsp tomato ketchup or 1 teasp tomato paste
1 tablsp gherkin relish or 1 finely chopped gherkin
Juice & rind 1 lemon
salt & pepper
Tabasco sauce or sweet chili sauce to taste

Lightly mix together pasta, onion, garlic and seafood. Add herbs and mix. Mix together all dressing ingredients and fold into salad. Chill until required

Chef_nauru, Nov 30, 12:17 pm

Lemon-dressed Avocado Salad

1/2 cucumber, peeled and cut into chunks
4 sticks celery, thinly sliced
2 ripe avocados, thickly sliced
150ml oil
60ml lemon juice
10ml runny honey
Salt and black pepper to taste
50g salted peanuts
Smoked paprika

Sprinkle the cucumber with salt and leave for 20 mins or so to draw out the juices, drain very well. Put in a bowl with celery and avocado. Whisk oil, lemon juice, honey and seasonings together, pour over salad, add peanuts and combine. Dust over with paprika and serve.

Chef_indy95, Nov 30, 2:18 pm

Hi Naki I've seen this salad on here before and sounds good, but is that 12 teaspoons of oil and 6 Tablespoons of vinegar? Just sounds a lot to me

Chef_tania58, Nov 30, 4:39 pm

hmmm yes you are right! 3 tbspn of Vinegar and 6 tbspn of oil!
I am so used to doubling the recipe lol...

Chef_naki45, Nov 30, 4:50 pm

Garden Salad:
Assorted leaves
Radishes
Spring Onions
Tomatoes
Cucumber
Capsicum
Home made mayonnaise
And a sprinkle of grated aged cheddar over the top

We live on it in summer.

Chef_lythande1, Nov 30, 6:51 pm

Add fresh blanched asparagus and substitute a little mint sauce for the dressing - yummo

Chef_tuman, Dec 1, 8:52 am

welove cucumber & tomato , also red onion & orange, ( both sliced into rings) , both lots covered with the vinegar dressing, which is--- into a cup put 1 teaspoon salt, make up to 1/4 of a cup with sugar, then up to 1/2 cup with boiling water & stir to dissolve the sugar, then fill to top of the cup with vinegar, pour this over the veges, it is lovely.

Chef_raebea, Dec 1, 8:17 pm

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