healthy salad – My Whisk and I

Kale and Quinoa Salad

February 8, 2024February 7, 2024by Karen ClaassenLeave a Comment

125ml uncooked quinoa, prepared according to the packet instructions and cooled down
250ml thinly sliced kale
250ml thinly sliced baby spinach
2 red apples, cut into sticks/julienned
100g goat cheese, crumbled
60ml flaked almonds

Dressing:
60ml apple cider vinegar
30ml honey
15ml Dijon mustard
60ml olive oil

Add the quinoa, kale, spinach, apple, goat cheese and almonds to a large salad bowl and set aside.
Add the apple cider vinegar, honey and mustard to a small bowl and drizzle in the oil while whisking continuously.
Pour the dressing over the salad and mix through to serve.

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Chicken Salad

January 27, 2022January 25, 2022by Karen ClaassenLeave a Comment

More of an idea than a recipe but absolutely fabulous and delicious!!

Dressing:
45ml olive oil
15ml grape vinegar
2,5ml mustard
15ml honey
a pinch of salt

Per portion/person:
1 fresh mango, peeled and sliced
1 smoked chicken breast, sliced
a handful of rocket leaves

Mix all the ingredients for the dressing together and whisk until amalgamated.
Dress the rocket leaves with half the dressing and set aside.

Layer the salad by arranging the mango slices on a plate, the chicken slices on top of that and finally top it with the rocket leaves.
Drizzle with some of the remaining dressing and serve.

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Quinoa Peach Salad

January 17, 2022January 13, 2022by Karen ClaassenLeave a Comment

This salad is literally a complete protein meal, can be made in advance (only get better) and is fabulous for picnics or lunch boxes!

250ml uncooked quinoa
250ml pickled sweet peppers (store bought or homemade)
125ml feta cheese, crumbed
5 peaches, cubed
2 handful of basil leaves, chopped

Cook the quinoa according to the packet instructions and allow to cool completely.
Dice the sweet peppers, feta and peaches and chop the basil leaves.
Mix everything together.
Drizzle the pickling liquid from the sweet pepper over the salad or make the Lemon Dressing (search on this blog)

Serve as a side or a complete meal.

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Balsamic Roasted Beetroot Salad

November 15, 2021November 14, 2021by Karen ClaassenLeave a Comment

30ml butter, melted
15ml olive oil
83ml balsamic vinegar
30ml water
15ml sugar
1,2ml salt
about 12 small/medium beetroot
baby spinach
5 fresh peaches, stoned and quartered
100g goats cheese
30ml honey

Preheat your oven to 180℃.
Add the melted butter, olive oil, balsamic vinegar, water, sugar and salt to a small bowl and whisk everything together. Set aside.
Wash and scrub the beetroot and cut off the hairy parts at the root. Half or quarter each, depending on its size and place them in an oven tray.
Pour the balsamic mixture over and cover the pan with aluminium foil.
Bake the beetroot for 30 minutes, remove the foil, turn the beets and bake for a further 30 minutes or until fully cooked and beautifully glazed.
Remove the tray from the oven and allow to cool. Reserve the pan juices.
Arrange the baby spinach, cooled beetroot and peach quarters on a serving platter and break the goats cheese over it.
Mix together 45ml of the reserved pan juices and the honey and drizzle over the salad.
Serve as a side or with a fresh crusty bread as a lunch.

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Pearl Barley Salad

November 9, 2021November 8, 2021by Karen ClaassenLeave a Comment

375ml uncooked pearl barley
45ml sherry vinegar
2,5ml dijon mustard
2,5ml salt
30ml olive oil
50g blue cheese, crumbled
50 – 100g baby spinach
half a red onion, sliced
80ml pecan nuts

Cook the pearl barley according to the packet instructions – usually it is 1:3 (pearl barley : water). Allow to cool completely.
Add the vinegar, mustard, salt and olive oil to a cup and whisk everything together. Set aside.
Add the cooked and cooled pearl barley, baby spinach, blue cheese and red onion to a large bowl and mix together.
Drizzle the dressing over the salad and give it another quick mix.
Spoon the salad into a serving bowl and sprinkle with the pecan nuts before serving.

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Broccoli Salad with Blue Cheese Dressing

October 25, 2021October 24, 2021by Karen ClaassenLeave a Comment

250g tenderstem broccoli, blanched
200g streaky bacon
1 large / 2 small avocado pear, pitted and peeled
60ml peanuts, toasted

Blue Cheese Dressing:
60ml sour cream
60ml mayonnaise
60ml milk
100g blue cheese, crumbled
15ml parsley, chopped
15ml lemon juice
a pinch of salt

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Place the bacon on the baking sheet and bake in the oven until crispy.
Arrange the blanched broccoli, bacon and sliced avocado on a serving platter.

For the dressing:
Add all the ingredients to a jug and whisk together to amalgamate.

Drizzle the dressing on the salad and sprinkle the peanuts over before serving.

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Apple Salad

July 16, 2021June 26, 2021by Karen ClaassenLeave a Comment

Build this salad as large or as an individual portion and keep the dressing in the refrigerator for the next day – it is delicious with anything fresh and crunchy!

mixed lettuce
red cabbage, cut into chunks
apple, sliced or cubed
walnuts
black sesame seeds

Dressing:
45ml mayonnaise
45ml Greek yoghurt
5ml lemon juice
2,5ml salt
Whisk the ingredients together until emulsified.
Spoon on to the salad before serving.
The dressing can be kept refrigerated for 5 days.

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Fig and Pomegranate Salad with Yoghurt Dressing

April 12, 2021by Karen ClaassenLeave a Comment

This fruity, fresh salad is loaded with tastes of summer. The yoghurt dressing is healthy and can be drizzled in abundance as one should!

A mix of salad leaves, herbs and baby spinach leaves
Fresh, rip figs
1 large pomegranate
100g blue cheese

Yoghurt dressing:

90ml greek yoghurt
60ml olive oil
30ml lemon juice
90ml honey
5ml salt

Pack the salad leaves or whatever greens you prefer, onto a serving platter.
Tear or cut the figs into quarters and scatter onto the greens.
Now scatter the pomegranate seeds and chunks of blue cheese on top the salad.

Add all the ingredients for the dressing to a small mixing bowl and whisk together until it amalgamates.
Liberally dress the salad.
Serve with crusty bread as a light lunch.