Spinach and Orange Salad

This looks so simple, but tastes great! The oranges make the salad really juicy, but there is a vinagerette should you wish to add it.

Spinach and Orange Salad

Ingredients:

4 cups fresh baby spinach
2 oranges, peeled and sectioned
1 large avocado peeled, and sliced
2 tablespoons sliced almonds, toasted

Method:

1. Rinse and dry baby spinach and divide onto four plates.

2. Slice the ends of the orange off and use a knife to peel the orange. Slice in between the segments so you get only the best part of the orange.

3. Arrange the orange and avocado on the spinach and top with toasted nuts.


Dressing (optional):

In a jar, put 1/3 cup fresh squeezed orange juice, 1 teaspoon finely shredded orange zest, 2 teaspoons red wine vinegar, 2 teaspoons salad oil, 1/8 teaspoon salt, dash black pepper. Put the lid on the jar and shake well.

Source: http://coleensrecipes.blogspot.com/2009/06/my-new-favorite-salad.html

Serves: 4

Rating: 4.5

Brocoli and Orange Salad

Browsing through random blogsites today I found this recipe from a woman named Coleen. The combination of crunchy and soft, sweet and bright looked really appealing.

To make this a vegan salad, you could replace the mayonnaise with vegan-mayonnaise (if available in your area) or even with soft tofu.

Broccoli and Orange Salad

Ingredients:

Salad:

3 large heads of broccoli (broken into small pieces)
1 red capsicum (diced finely)
1 cup raisins
2 oranges (peeled & sliced thick)
15 ounce can of black beans (rinsed & drained)
1/2 cup sunflower seeds
1/2 cup sliced green onion tops

Dressing:

1/2 cup light mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons sugar
1/4 teaspoon black pepper

Method:

1. Wash (and shake dry) the broccoli heads. Remove as much of the stalk and stems as you can so you can break the florets into bite size pieces and place these into a bowl.

2. Add diced red capsicum, raisins, oranges, black beans, sunflower seeds and green onions.

3. Mix dressing ingredients with a whisk and pour dressing over the salad. Toss gently and serve immediately.

NOTE: Peel the oranges, removing as much of the white as you can, then slice the orange into thick slices; cut the thick slices into four wedges.

NOTE: You may not need all of the dressing.

Source: http://coleensrecipes.blogspot.com/2009/07/broccoli-and-orange-salad.html

Serves: 4-6
Rating: 4.5

Ozymadias Salad

This recipe is kind of like taking the best bits of Caesar salad and combining it with the best bits of Waldord salad to make one yummy salad. It calls for "tempeh bacon" and the recipe for this can be found elsewhere on this site.

Another recipe that is vegan (therefore egg and dairy free) as well as gluten free.

Ozymandias Salad

Ingredients:

Salad:

4 cups of salad greens (any that you like)
1 cup walnuts (broken up into chunks)
2 cups pears (sliced)
1 cup tempeh bacon (broken into bite-sized pieces)

Dressing:

1&1/2 cups silken tofu
1 Tbsp capers
1 Tbsp caper liquid
1/3 cup roasted garlic
1/3 cup flaxseed oil
1/4 cup apple cider vinegar
1/4 cup nutritional yeast
1 tsp umesu* (optional)
2 tsp Herbamare seasoning salt (or whatever you have at home)

Method:

1. Place the salad leaves on a platter, and sprinkle the pears and walnuts over the top.

2. Blend the dressing ingredients together until thick and smooth. Chill in the fridge.

3. Just before serving, drizzle the dressing liberally over the salad and sprinkle the tempeh "bacon" on top.


* Umesu is available in Asian specialty stores. It is a Japanese plum vinegar made from umeboshi. If you can get some, this recipe will thank you. If not, it doesn't really matter.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 6

Rating: 5/5

Marinated Mushroom and Strawberry Salad

I know it sounds wierd, but you've got to try it!

This herb filled salad tastes delicious on its own, but the addition of strawberries is a pleasant surprise, both visually and to the tastebuds. Given the vibrant red and greens, it is a great salad to serve at Christmas (or any time of year, really).

It is vegan, as well as being gluten, soy and nut free.

Marinated Mushroom and Strawberry Salad

Ingredients:

Marinated Mushrooms:

3 cups mushrooms, cut into thick slices
1/3 cup chives, finely sliced
2 cups parsley
1/4 cup sage
2/3 cup lemon juice
1/2 cup olive oil
2 tsp Herbamare seasoning salt (or any salt you have)
2 tsp pepper

Salad:

4 cups salad greens (any you choose)
1 avocado
2 cups strawberries, hulled and cut into bite-sized chunks
1/4 cup olive oil
1/4 cup balsamic vinegar

Method:

Marinated Mushrooms:

1. Mince the parsley and sage together. In a large bowl, combine parsley and sage mince with mushrooms and chives.

2. In a separate bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour over the mushrooms and herbs.

3. Stir all ingredients thoroughly and set aside to marinate for at least 30 minutes.

Salad:

1. Whisk together the balsamic vinegar and olive oil to create the dressing.

2. Place the salad greens on a platter, add the marinated mushrooms, spoon on chunks of avocado, and drizzle with half of the dressing.

3. Sprinkle the strawberries over the top of the mushrooms, and drizzle with the remaining dressing.


Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 6

Rating: 4.5/5

The Best Potato Salad Recipe Ever

The exact quantities for this recipe are a bit difficult to say as it depends on your tastes. You can always add more or less.

BUT, what is not difficult to say is that you'll love this recipe!

The Best Potato Salad Recipe Ever

Ingredients:

1.5kg Waxy Potatoes (Kipfler & Dutch Cream are great) roughly chopped
4-5 free range eggs
4 Tbsp mayonnaise
4 Tbsp light sour cream
Small bunch of shallots (spring onions), chopped
Sea salt flakes
Fresh dill (optional), roughly chopped
pinenuts (lightly toasted)

Method:

1. Cover the potatoes with cold water, adding 1/2 teaspoon of the salt to the water. Bring to the boil and cook just until tender. Drain and allow to cool. Place in a large bowl.

2. Boil eggs until hard (about 3 mins), remove shell and cut in quarters.

3. Lightly toast the pinenuts in a little oil (be careful not to burn them), drain and set aside to cool.

4. In a small bowl, combine the mayonnaise, sour cream, cooled pinenuts and fresh dill. Mix well, and pour over cooled potatoes. DO NOT POUR OVER HOT POTATOES. Toss gently, then add egg and shallots and ensure mixed through lightly.

5. Chill for several hours or overnight before serving.

NOTE: this recipe tastes even better the day after!

Variation: You can add a little whole-seed mustard to the sauce, if you'd like to vary the taste. Also, this salad tastes amazing if you add a little sweet potato in place of some of the potato.

Serves: 4+

Rating: 5!!

Tomato and Bocconcini Salad with Basil Pesto

So simple, and yet "just like mama used to make"!

Bocconcini are small, semi-soft, white, mild cheeses which originated in Naples and are packaged in water, have a spongy texture and absorb flavours readily. This cheese is described by its Italian name which means small mouthfuls. Each cheese is about the size, shape and colour of a hardboiled egg.

Tomato and Bocconcini Salad with Basil Pesto:

Ingredients:

1 Tbsn basil pesto (pre-bought) *
juice of 1 lemon
80g bocconcini cheese
2 cups mixed lettuce leaves, washed and dried
1/4 cup continental (curly leafed) parsley, chopped
1 cup cherry tomatoes, cut in half
1 cup cucumber, sliced
freshly ground black pepper
fresh basil leaves
1 lemon, extra, cut into wedges

Method:

1. Combine pesto and lemon juice in a medium bowl. Add the bocconcini and toss lightly to coat.

2. Arrange lettuce leaves in a serving bowl. Place the bocconcini in the centre of the bowl, sprinkle with parsley and arrange the tomato halves and cucumber among the leaves.

3. Season with pepper to taste and garnish with basil leaves and lemon wedges.


* You can also make your own pesto by combining bunches of basil leaves, fresh parmesan cheese, garlic, olive oil and toasted pine nuts in a food processor in quantaties until the flavour is "right"

Serves: 4

Rating: 4.5

Colourful Tomato Salad

This recipe comes from the Weight Watchers 123 cooking collection. It's 2 points per serve (for those who are watching their weight) and is simple and tastes very nice.

Olive oil has been proven to have countless health benefits when eaten "as is", not heated or altered in any way.

Colourful Tomato Salad:

Ingredients:

Salad:

2 x 440g cans corn kernels, drained
3 roma tomatoes, sliced
2 Tbsp fresh parsley, chopped
1 green capsicum, chopped
4 shallots, chopped
40g black olives, sliced

Dressing:

1.5 Tbsp olive oil
2 Tbsp red wine vinegar
2 tsp French mustard
1/2 tsp dried tarragon leaves (about 1 tsp fresh leaves, chopped - fresh is always best)

Method:

1. Combine the salad ingredients in a medium bowl.

2. To make the dressing, place all the ingredients in a screw top jar and shake well to combine. Pour over tomato salad and toss to combine.

Serves: 6

Rating: 4

Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing

Pepitas, dried roasted pumpkin seeds, are easily found in most health food stores and supermarkets. These seeds are good sources of zinc and iron (25 grams or so provide more than 20 per cent of the recommended daily iron intake). To gain the maximum nutritional benefit, eat them raw - maybe tossed in a salad, or simply munched as a snack.

Tahini is a spread made from sesame seeds. Tahini is a good source of essential fatty acids. It has a strong, nutty flavour and can be used as a dip on its own or mixed with other dips. Tahini is mashed with chick peas, lemon juice and garlic to make hummus. It is used widely in the Middle East. This food is very low in Cholesterol and Sodium. It is also a good source of Thiamin, Magnesium, Phosphorus, Zinc, Copper and Manganese.

Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing:

Ingredients:

Salad and patties:

300g brown rice
500g large sweet potato/kumera, chopped coarsely
480g potatoes, chopped coarsely
2 Tbsp plain flour
2 Tbsp sour cream
2 Tbsp finely chopped fresh chives
1/4 cup plain flour, extra
2 Tbsp vegetable oil
300g can chickpeas, rinsed, drained
1/3 cup pepitas
1/3 cup raisins
300g trimmed celery stalks, sliced thinly
2 Tbsp finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
1 Tbsp finely grated lemon rind
1 medium red onion, sliced thinly
270g tomatoes, chopped finely

Tahini Dressing:

2 Tbsp tahini
1/2 cup lemon juice
1/4 cup olive oil

Method:

1. Cook rice as per instructions on packet (I use a rice cooker). Rince under cold water and make sure fully drained.

2. Meanwhile, boil or steam the two types of potato until tender and then drain. Mash together and cool for 10 mins.

3. Make tahini dressing by combining all ingredients in a screw-top jar. Shake well.

4. Stir flour, sour cream and chilves into mashed potatoes mixture. Using your hands, shape the mixture into eight patties and coat with the extra flour. Heat oil in large non0stick frying pan and cook the patties until browned lightly both sides and heated through. Cover to keep warm.

5. Place rice in a large bowl with dressing and remaining ingredients, tossing gently to combine. Serve rice salad with patties.

Serves: 4

Rating: 4

Beetroot, Pumpkin and Spinach Salad with Fetta Polenta and Walnut Vinegarette

You will need a small butternut pumpkin weighing about 1kg, unpeeled, for this recipe. The Polenta and dressing can be made a day ahead and stored, in an airtight container, in the fridge.

Beetroot, Pumpkin and Spinach Salad with Fetta Polenta and Walnut Vinegarette:

Intredients:

Salad:

2 cups water
2 cups vegetable stock
1 cup polenta
200g fetta cheese, crumbled
600g fresh beetroots
2 Tbsp olive oil
700g pumpkin (peeled and de-seeded weight), diced into 4cm pieces
150g baby spinach leaves
3/4 cup toasted walnuts, chopped coarsley

Walnut Vinegarette:

2 Tbsp walnut oil*
1/4 cup olive oil
1/4 cup lemon juice

Method:

1. Preheat oven to 180*C. Grease a 20cm x 30cm lamington tin and line with baking paper

2. Combine the water and stock in large saucepan and bring to the boil. Add polenta, stirring constantly. Reduce heat and cook, constantly stirring, for 10mins or until the polenta thickens. Stir in cheese then spread polenta into prepared pan. Cool 10 mins then cover. Refridgerate 1 hour or until polenta is firm.

3. Meanwhile, discard beetroot stems and leaves and quarter the beetroot (unpeeled). Place in a large, shallow baking dish, drizzle with half of the olive oil. Roast, uncovered, in 180*C oven for about 15mins.

4. Add pumpkin to the beetroot tray and drizzle with the remaining olive oil. Roast, uncovered, in 180*C oven for about 30 mins or antil the vegetables are tender.

5. Meanwhile, make the walnut vinegarette, by combining all the ingredients in a screw-top jar and shake well.

6. When cool enough to handle, peel beetroot. Place in large bowl with dressing and toss gently to combine.

7. Turn polenta out onto a board and trim the edges. Cut polenta into 12 pieces and cook, in batches, on a heated, oiled grill plate (or under the griller, or on a barbecue) until browned on both sides and heated through.

8. Add the pumpkin, spinach and nuts to beetroot mixture and toss gently to combine. Divide polenta pieces among the serving plates and top with the salad.

* Note: If you do not have walnut oil, any other nut oil will do, e.g. peanut oil, macadamia nut oil, etc

Serves: 4

Rating: haven't tried this yet.

Pan-fried Tofu with Vietnamese Coleslaw Salad and Lime and Garlic Dressing

Continuing with the Asian Salad theme....

Pan-fried Tofu with Vietnamese Coleslaw Salad and Lime and Garlic Dressing:

Ingredients:

Salad:

400g firm silken tofu
280g carrots
160g green cabbage, finely shredded
160g red cabbage, finely shredded
300g yellow capsicum, sliced thinly
160g bean sprouts
8 shallots, sliced thinly
1 cup loosely packed fresh coriander leaves

Lime and Garlic Dressing:

1 cup lime juice (fresh is best)
2 cloves garlic, crushed

Method:

1. Place tofu on an absorbent-paper-lined tray; cover tofu with more absorbent paper; stand 10 mins.

2. Meanwhile, using a vegetable peeler, slice carrots into ribbons. Place ribbons in medium bowl with cabbages, capsicum, sprouts, shallots and coriander. Toss gently to combine.

3. Cut tofu into slices; cook tofu in heated oiled small frying pan until browned both sides.

4. Make lime and garlic dressing; place all ingredients in a screw-top jar and shake well.

5. Drizzle dressing over salad and toss gently to combine. Serve salad with tofu.


Serves: 4

Rating: 4

Asian Crispy Noodle Salad with Seame Soy Dressing

This dish is crunchy and very flavoursome.

Asian Crispy Noodle Salad with Seame Soy Dressing:

Ingredients:

Salad:

500g chinese cabbage*, shredded finely
227g can water chestnuts, drained, sliced thinly
150g snow peas, trimmed, sliced thinly
350g red capsicum, sliced thinly
100g crispy fried noodles
1/3 cup toasted unsalted cashews, chopped coarsely
1 cul loosely packed fresh coriander leaves

Sesame Soy Dressing:

1 tsp sesame oil
1/4 cup soy sauce (or tamari)
1 Tbsp sweet chilli sauce
2 Tbsp lime juice (fresh is best)

Method:

1. Place chinese cabbage, water chestnuts, snow peas, capsicum and fried noodles in medium bowl.

2. Make sesame soy dressing by placing all ingredients into a screw-top jar and shaking well

3. Diving salad among serving bowls, sprinkle with nuts and coriander and drizzle with dressing.


* NOTE: Chinese cabbage is sometimes called wombok

Serves: 4

Rating: 4

Roasted Roma Tomatoes with Barley Salad with Lemon and Dill Dressing

Roma tomatoes are sometimes called "egg-tomatoes". The dressing that goes with this dish is to die for!

Roasted Roma Tomatoes with Barley Salad with Lemon and Dill Dressing:

Ingredients:

Salad:

1 cup pearl barley
8 medium roma tomatoes (600g), cut into thick wedges
600g green capsicum, chopped finely
2 small red onions (200g), chopped finely
2 cups coarsely chopped fresh flat-leaf parsley

lemon and dill dressing:

2/3 cup lemon juice (fresh is best)
1/2 cup finely chopped fresh dill
1 Tbsp olive oil
2 cloves garlic, crushed

Method:

1. Preheat oven to 240*C (220*C if fan forced)

2. Cook barley in a small saucepan of boiling water, uncovered, about 20 mins or until just tender. Drain and rinse under cold water (drain again)

3. Meanwhile, place tomato, cut-side up, on a oiled oven tray. Roast in oven about 15 mins or until just softened.

4. Make lemon and dill dressing by placing all ingredients in screw-top jar and shake well.

5. Place barley and half of the tomato in medium bowl with capsicum, onion, parsley and dressing; toss gently to combine. Serve topped with remaining tomato.

Serves: 4

Rating: 4

White Bean Salad

Ok, so the last few recipes (or the next few, depending on which way you're reading this) have been salads. Guess what? This one is too...I'm going through a salad phase!

This dish is great for people with arthritis as the apple cider vinegar, radishes and cucumber are all beneficial foods.

White Bean Salad:

Ingredients:

50g mesclun*
1/2 cup (100g) canned white beans**
2 Tbsp coarsely chopped fresh tarragon
2 Tbsp coarsely chopped fresh flat-leaf parsley
1 small carrot (70g), cut into matchsticks
1/2 lebanese cucumber (65g), cut into matchsticks
2 red radishes (70g), trimmed, cut into matchsticks
2 Tbsp apple juice
1 Tbsp apple cider vinegar
1 Tbsp toasted sunflower seeds
1 Tbsp toasted pepitas

Method:

1. Place mesclun, beans, herbs, carrot, cucumber, radish, juice and vinegar in a medum bowl. Toss gently to combine.

2. Serve salad topped with seeds.



* Note: Mesclun is a salad mix of assorted small, young salad leaves. The mix varies depending on the source, but it may include lettuces, spinach, rocket/roquette, Swiss chard/silverbeet, mustard greens, endive, dandelion, frisée, mizuna, oak leaf, mâche, radicchio, sorrel, and/or other leafy vegetables. Mesclun is good up to 5 days in a plastic bag. Wash and blot dry just before using.

** Note: Many varieties of pre-cooked white beans are available canned, e.g. cannellini, butter and haricot beans. Any of these is suitable for this dish

Serves: 1 as a complete meal, or 2 as a side dish

Rating: 4

Warm Rice and Chickpea Salad with Balsamic Orange Dressing

Warm Rice and Chickpea Salad with Balsamic Orange Dressing:

Ingredients:

Salad:

1 cup (200g) brown rice (uncooked weight)
430ml water
300g can chickpeas, rinsed, drained
1/4 cup sultanas
1/4 cup dried apricots, chopped finely
2 shallots, sliced thinly
2 Tbsp toasted pine nuts

Balsamic orange dressing:

1 tsp finely grated orange rind
1/3 cup orange juice
1 Tbsp balsamic vinegar
1 clove garlic, crushed
1 cm piece fresh ginger, grated

Method:

1. Combine rice and water in a heavy-based saucepan, bring to a boil. Reduce heat and simmer, covered, until rice is tender (or, use a rice cooker - I do!)

2. Meanwhile, make balsamic orange dressing by placing all ingredients in a screw-top har and shaking well

3. Place rice in large bowl with remaining ingredients and dressing; toss gently to combine.

Serves: 6

Rating: haven't tried it yet!

Pearl Barley Salad

Pearl barley is a much maligned food. It's so versitile and is very tasty to boot!

Pearl Barley Salad:

Ingredients:

1 cup (400g) pearl barley
500g asparagus, trimmed, cut into 4cm lengths
500g cherry tomatoes, halved
2 lebanese cucumbers (260g), sliced thinly
4 cups (180g) finely shredded iceberg lettuce
2/3 cup coarsley chopped fresh basil
2/3 cup (160g) lemon juice

Method:

1. Cook barley in a small saucepan of boiling water, uncovered, about 25 mins or until tender; drain. Cool 5 mins.

2. Meanwhile, steam asparagus until just tender.

3. Place barley and asparagus in a medium bowl with remaining ingredients; toss gently to combine.

Serves: 4

Rating: 4