nutritious salad – My Whisk and I

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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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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Quinoa Salad

October 19, 2021October 17, 2021by Karen ClaassenLeave a Comment

Quinoa is an ancient grain that is a complete protein and has a deliciously nutty flavour. This salad offers all the nutrients you need for a meal on its own or as a side dish to whatever else you are cooking.

45ml olive oil
30ml lemon juice

375ml quinoa, cooked according to the packet instructions
250ml tightly packed sun-dried tomatoes, chopped
half a red onion, finely chopped
125ml feta cheese, crumbed
1 apple, chopped into small cubes
a small bunch of chives or any other soft, fresh herbs, chopped

Whisk the olive oil and lemon juice together and set aside.
Add all the other ingredients to a bowl and mix through.
Drizzle the olive oil mixture over the salad and serve.

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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.