Tag: salad

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2-minute Salad

by Karen ClaassenLeave a Comment on 2-minute Salad
2-minute Salad

2 packets instant noodles, cooked without the spices
300g coleslaw mix
2 hands full of cashew nuts
1 hand full of sesame seeds

Dressing:
125ml olive oil
60ml honey
60ml red wine vinegar
30ml soy sauce
2 packets of instant noodle spice

Add the cooked noodles, coleslaw mix, cashews and sesame seeds to a mixing bowl and set aside.
Add the olive oil, honey, red wine vinegar, soy sauce and noodle spice to a small saucepan and place it over a medium heat until it starts too bubble.
Pour the hot dressing over the noodle mixture and mix through.
Place the salad in the refrigerator to cool completely.
Serve cold.

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Bacon and Asparagus Potato Salad

by Karen ClaassenLeave a Comment on Bacon and Asparagus Potato Salad
Bacon and Asparagus Potato Salad

This salad may be served warm or at room temperature.

Dressing:
half a red onion, finely diced
15ml red wine vinegar
15ml dijon mustard
15ml cold water
45ml olive oil

1kg baby potatoes
200g smoked bacon, chopped into pieces
one small bunch of green asparagus, trimmed and cut into 2cm lengths
1 red onion, sliced
a handful of soft herbs (basil, parsley, sage, chives)

For the dressing:
Add the diced onion, vinegar, mustard and water to a small bowl and mix together.
Gradually add the olive oil, whisking continuously until the mixture thickens.
Taste the dressing and season with salt and pepper.

Cook the potatoes until soft. Drain the water and place in a large mixing bowl.
Cook the bacon in a pan until crispy and then add the asparagus pieces.
Stir-fry on a medium heat for 2-3 minutes.
Pour the bacon, asparagus and pan juices over the potato and mix through.
Add the sliced onion and herbs.
Pour the dressing over while the salad is still warm and mix to serve.

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Crispy Potato Salad

by Karen ClaassenLeave a Comment on Crispy Potato Salad
Crispy Potato Salad

1kg baby potatoes
olive oil
salt and pepper
smoked paprika
half an English cucumber, sliced
1 small red onion, diced

Dressing:
60ml greek yogurt
30ml mayonnaise
5ml wholegrain mustard
15ml lemon juice
10ml dill, chopped

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Fill a large saucepan with water and cook the potatoes until done.
Drain and cool slightly.
Crush the potato with the bottom of a glass by pressing down on it. It shouldn’t be thicker than 1cm once crushed.
Lay the potato on the prepared baking sheet and drizzle some olive oil over. Season with salt, pepper and smoked paprika. Flip the potato over and repeat.
Bake in the oven until crispy – about 20 minutes or so.
Make the dressing by mixing all the ingredients together. Set aside.
Add the diced cucumber and onion to a serving platter and arrange the crispy potato on top. Mix lightly.
Drizzle the dressing over the salad and serve.

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Beetroot Hummus Salad

by Karen ClaassenLeave a Comment on Beetroot Hummus Salad
Beetroot Hummus Salad

1 x 400g tin chickpeas
30ml tahini
2 cloves garlic, minced
15ml lemon juice
5ml salt
150g beetroot, cooked and cubed
5 beets, cooked and sliced about 0.5cm thick
100g feta cheese
50g pistachio nuts, roughly chopped
balsamic vinegar

Drain the chickpeas and add it to a liquidiser.
Add the tahini, garlic, lemon juice, salt and cubed beetroot and blitz until smooth. Set aside.
Arrange the sliced beetroot on a serving plate.
Place dollops of the beetroot hummus on the slices, crumb the feta over and scatter over the pistachio.
Drizzle the salad with balsamic vinegar and serve.

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Pear, Date and Walnut Salad

by Karen ClaassenLeave a Comment on Pear, Date and Walnut Salad
Pear, Date and Walnut Salad

3-4 pears
6-8 dates
50g walnuts
100g gorgonzola/blue cheese, broken up into chunks
150g rocket leaves

Dressing:
half a red onion, very finely chopped
15ml red wine vinegar
15ml Dijon mustard
15ml cold water
45ml olive oil

Slice the pears into 3-4mm thick slices and arrange them on a serving platter, overlapping slightly.
Cut the dates into quarters and scatter evenly over the pears.
Scatter the walnuts over as well as the blue cheese.
Top the salad with the rocket leaves.

For the dressing:
Add the onion, vinegar, mustard and water to a small bowl and whisk together.
Drizzle in the olive oil while whisking continuously until all is incorporated and the dressing is amalgamated.

Dress the salad with the vinaigrette and serve.

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Tomato and Peach Salad

by Karen ClaassenLeave a Comment on Tomato and Peach Salad
Tomato and Peach Salad

300g mixed, heritage tomatoes
200g mixed cherry tomatoes
4 peaches
1 small, red onion
1 Burrata cheese
a handful of basil leaves

Dressing:
30ml olive oil
30ml lemon juice
15ml balsamic vinegar
a pinch of salt
a few grindings of black pepper

Slice the tomato into quarters/thick slices and place on a serving plate.
Half the cherry tomatoes and add to the heritage tomatoes.
Wash and dry the peaches and then slice into wedges.
Slice the red onion and add to the tomato and peach.
Break the burrata into chunks and place on top of the other ingredients.
Chop the basil leaves and sprinkle over the salad.

Dressing:
Add all the ingredients to a cup and whisk together.
Drizzle over the salad and serve.

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Kale and Quinoa Salad

by Karen ClaassenLeave a Comment on Kale and Quinoa Salad
Kale and Quinoa Salad

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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Red Sorghum Salad

by Karen ClaassenLeave a Comment on Red Sorghum Salad
Red Sorghum Salad

250ml uncooked sorghum
250ml black olives, pips taken out and quartered
250ml cubed feta cheese
500ml cubed tomato
a bunch of basil, shredded
125ml mayonnaise
30ml chilli oil (or regular olive oil)
15ml lemon juice

Cook the sorghum according to the packet instructions and allow to cool completely.
Add the sorghum, olives, feta, tomato and basil to a bowl and mix together.
Add the mayonnaise, chilli oil and lemon juice to a small bowl and whisk together until amalgamated.
Drizzle the dressing over the salad and mix to serve.

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Chicken Croutons

by Karen ClaassenLeave a Comment on Chicken Croutons
Chicken Croutons

6 slices of regular sandwich bread
60ml vegetable oil
2 cloves of garlic, minced
100g grated parmesan cheese
45ml mayonnaise
salad leaves
350g crumbed chicken strips, cooked

Preheat your oven to 180℃ .
Slice each slice of bread into two triangles and roll each triangle flat with a rolling pin.
Pour the vegetable oil into a small bowl and add the garlic to it.
Brush one side of the bread triangle with the garlic oil.
Bring the two widest corners of the bread triangle together, overlap them slightly and secure with a wooden toothpick.
Place the shaped bread on a baking sheet and bake for about 8 minutes or until slightly golden but not hard.
Remove from the oven and set aside.
Add the parmesan cheese and mayonnaise to the leftover garlic oil and mix together.
Now scoop some of this mixture onto a salad leave (be generous!) and place a chicken strip on top.
Fold the salad leave so that it fits into the shaped bread slices and serve with drinks.