Citrus Salad

Ingredients:

3 ruby grapefruits
3 large oranges
1 tbsp caster sugar
1 cinnamon stick
3 tbsp whole fresh mint leaves

Method:

• Remove th peel and pith from the grapefruit. Cut in towards the middle of the fruit alongside one of the membranes (do not cut the membrane). Cut on the other side of the segment in the same way, then ease out the segment. Use this technique to work your way around the fruit. Repeat with the other fruits and combine the segments in a bowl.
• Place the sugar, cinnamon stick and mint in a small saucepan with 3 tablespoons water and stir over low heat for 2-3 minutes, or until the sugar has dissolved. Remove the cinnamon and drizzle the syrup over the fruit.

Thai Beef Salad

Serves 4


Ingredients:

500g sirloin steak
2 tbsp soy sauce
2 cloves garlic, crushed
1 tbsp rice wine
2 tbsp olive oil
125g thin egg noodles
125g green beans, trimmed and blanched
½ English cucumber, seeded and thinly sliced
3 small red chilli peppers, seeded and sliced
2 tbsp fresh cilantro, chopped
2 tbsp fresh mint leaves
1 cup (125g) fresh bean sprouts or mung beans, rinsed
1 cup (125g) unsalted roasted peanuts

Dressing:
2 tbsp lime juice
2 tbsp fish sauce
1 clove garlic, crushed
1 tbsp palm sugar or brown sugar


Method:

• Place steak in glass or ceramic bowl. Combine soy sauce, garlic and rice wine, pour over steak and turn to coat with marinade. Cover and marinate for 30 minutes. Drain steak and pat dry with paper towels.
• In a frying pan over high heat, warm oil. When hot, add steak and cook until light brown on outside and rare on inside, about 2 minutes on each side. Allow steak to cool, then thinly slice across grain and set aside.
• Cook noodles as directed on package. Drain and allow to cool.
• In bowl, combine steak, noodles, green beans, cucumber, chilli peppers, cilantro, mint, bean sprouts ot mung beans and peanuts.
• To make dressing, place lime juice, fish sauce, garlic and palm or brown sugar into jar with screw top. Shake well and set aside.
• Add dressing to salad, toss gently and serve.

Gado-Gado

Serves 6-8


Ingredients:

375g long beans, stringed & sliced diagonally; parboiled in salted water
250g potatoes, boiled, peeled & sliced
250g beansprouts, tailed, blanched & rinsed well
1 small cabbage, sliced & parboiled in salted water
1 large cucumber, scored & sliced
3 eggs, hard-boiled, shelled & quartered
1 cake beancurd, cubed & fried
5 shallots, sliced & crisply fried
1¾ cup (450ml) thick coconut milk

Sauce:
2 tbsp cooking oil
310g shelled peanuts, roasted, peeled & crushed
¼ tsp dried shrimp paste
3 red chillies, seeded & chopped
2 cloves garlic, minced
3 tsp palm sugar
1 tbsp lemon juice
salt to taste


Method:

1. Arrange prepared vegetables and eggs decoratively on a large serving plate.
2. To prepare sauce: Heat oil over medium heat and fry sauce ingredients for 5 minutes.
3. Lower heat, pour in coconut milk and simmer uncovered till sauce is thick and smooth, stirring constantly. Remove.
4. Pour sauce over vegetables and sprinkle with crispy shallots. Serve with a rice meal.

Pineapple Salad

Ingredients:

1/2 large pineapple
1 can (220ml) sauerkraut, drained
1 red apple, cored and diced
1 1/2 cups bacon, cut into 1-inch strips

Dressing:

3 tablespoon mayonnaise
2 tablespoon sour cream or whipping cream
2 tablespoon lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried rosemary
green leaf or butter
lettuce leave

Method:

• Remove pineapple from shell. Core and cut fruit into chunks.
• In a large bowl, combine pineapple, sauerkraut, apple and bacon, toss to mix. Cover and chill 30 minutes or longer.
• Meanwhile, in separate bowl stir together all the dressing ingredients.
• Cover and chill.
• When ready to serve, line serving bowl or individual serving plates with lettuce leaves. Spoon chilled salad over the lettuce, and pour dressing on top.

Fruit Tomato Wedges with Lemon Dressing

Serves 3-4

Ingredients:

100g pistachio nuts, skinned (set aside a few for garish)

3/4 cup  flat-leaft parsley leaves

1/2 cup  mint leaves

100ml olive oil

2 tbsp lemon juice

sea salt, to taste

16 fruit tomatoes

Method: 

1. Chop pistachios, parsley and mint and then combine. Add oil,  lemon juice and salt to blender and blend. Let stand 10 minutes while preparing the tomatoes.
2. De-stalk, rinse and pat dry tomatoes, than cut them into halve. Arrange them on a serving plate and spoon dressing over. Chop reserved pistachios and sprinke over. Serve immediately.

Panzanella

Ingredients:

275g or 10 slices Italian-style bread, thickly sliced

1 cucumber, peeled and cut into chunks

5 tomatoes, seeded and diced

1 large red onion, chopped

200g olives

20 basil leaves, torn

Dressing:

60ml virgin olive oil

15ml red or white wine vinegar

salt and freshly gound black pepper

Method:

1. Soak the bread in water for about 2 mins, lift out and squeeze gently, with your hands and then in a dish towel to remove excess water. Chill it for an hour.
2. Make the dressing. Put oil, vinegar and seasoning in a mixing bowl. Mix thoroughly to combine. Place the cucumber, tomatoes, onion and olives in a bowl.
3. Break the bread into chunks and add to the bowl with basil. Por dressing over the salad and toss before serving.

Japanese Prawn and Cucumber Salad

Ingredients:

1 medium telegraph cucumber
375g raw medium prawns
¼ cup (60ml) rice vinegar
1 tbsp caster sugar
1 tbsp soy sauce
1 tsp finely grated fresh ginger
1 tbsp toasted sesame seeds


Method:

1. Halve the cucumber lengthways and remove the seeds with a teaspoon. Cut it into thin slices, sprinkle with some salt and leave to stand on a plate covered with paper towels for 5 minutes. Gently squeeze the moisture from the cucumber and set aside on more paper towels.
2. Place the prawns in a pan of lightly salted boiling water and simmer for 2 minutes, or until just cooked. Drain and plunge into a bowl of cold water. Allow the prawns to cool, then peel and devein them.
3. Place the vinegar, sugar, soy sauce and ginger in a large bowl and stir until the sugar dissolves. Add the prawns and cucumber and leave to stand for 1 hour.
4. Drain the prawn and cucumber mixture in a colander. Divide the salad among the serving plates and sprinkle with the toasted sesame seeds.

Vietnamese Chicken Salad

Serves 4


Ingredients:

4 chicken thigh fillets, cooked and sliced
1 celery stick, sliced
2 medium carrots, sliced
1 cup (75g) finely shredded cabbage
1 small onion, sliced
¼ cup (7g) fresh coriander leaves
¾ cup (15g) fresh mint leaves

Dressing:
3 tbsp sweet chilli sauce
1 tbsp fish sauce
3 cloves garlic, crushed
2 tbsp white vinegar

Topping:
2 tbsp peanut oil
2 cloves garlic, chopped
⅓ cup (50g) roasted, unsalted peanuts, finely chopped
2 tsp caster sugar or 1 tbsp soft brown sugar


Method:

1. Combine the chicken with the celery, carrot, cabbage, onion, coriander and mint in a large bowl.
2. To make the dressing, place the sweet chilli and fish sauce, garlic, vinegar and 2 tablespoons of water in a bowl and whisk until combined. Pour the dressing over the chicken and toss to coat thoroughly. Place on a serving plate.
3. To make the topping, heat the peanut oil in a wok until moderately hot. Add the garlic and cook, stirring, until pale golden. Stir in the peanuts and sugar and cook until the sugar dissolves. Sprinkle over the chicken salad just before serving.

Citrus Melon Salad

Serves 10

Ingredients:

300g  red water melon, cubed

300g honey dew melon, cubed

300g rock melon, cubed

2 Oranges, peeled and segmented

50ml lime juice

100ml reshly squeezed orange zest

2 tbsps lemon juice

2 tbsps sugar

1 lime, scrape skin for zest

2 cm ginger, grated

1 tsp salt

Method:

1. Arrange fruits in a salad bowl, combine the remaining ingredients and pour over the salad.
2. Toss gently and serve cold.

Chicken and Pasta Salad

Serves 4-6

Ingredients:


1 large barbecued chicken
500g penne
1/4 cup olive oil
2 tbsps white wine vinegar
200g cherry tomatoes, halved
1/3 cup chopped fresh basil leaves
1/2 cup chopped pitted black olive
freshly ground black pepper, to taste

Method:

1. Pull the meat and skin from the barbecued chicken. Cut into fine shreds.
2. Cook the penne in a large pan of rapidly boiling water till ente, drain well and transfer to a serving bowl. Combine the oil and vinegar and toss through while the pasta is still warm.
3. Add the chicken, cherry tomatoes, basil and olives to the pasta, and toss thoroughly to combine. Sprinkle with freshly ground black pepper. Serve warm, as a main meal, or at room temperature as part of a selection of salads.

Herb, Citrus and Olive Salad

Serves 4


Ingredients:

1 thin-skinned lemon
1 orange
100g rocket (arugula) leaves, washed and dried
50g flat-leaf parsley, washed and dried
½ red onion, thinly sliced
125g black or purple olives

Dressing:
3 tbsp extra-virgin olive oil
½ tsp sweet paprika
½ tsp salt
½ tsp black pepper


Method:

• To make dressing, whisk all ingredients together until blended and set aside.
• With a small sharp knife, slice off all the skin and white pith of the lemon and orange. Dice flesh into small pieces, removing any thick membranes as you go.
• Combine lemon, orange, rocket, parsley, onion and olives in a serving bowl and toss lightly. Drizzle dressing over and toss again. Serve immediately.
  

Parisian Salad

Serve 4


Ingredients :

100 g button mushrooms
200 g piece garlic sausage, diced
100 g Comte cheese, diced, rind removed
1 lettuce
6 tablespoons walnut oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard salt
black pepper

Method:

1. Put walnut oil, wine vinegarn, Dijon mustard, salt and pepper in a salad bowl. Whisk the dressing vigorously.
2. Put the mushrooms, garlic sausage, Comte cheese in a bowl. Pour the dressing over and toss gently.
3. Arrange the lettuce leaves around the bottom and sides of a salad bowl.
4. Spoon the salad mixture in the centre and serve immediately.

Pineapple Salad

Serves 4


Ingredients:

1/2 large pineapple
1 can (220ml) sauerkraut, drained
1 red apple, cored and diced
1 1/2 cups bacon, cut into 1-inch strips

Dressing:

3 tablespoon mayonnaise
2 tablespoon sour cream or whipping cream
2 tablespoon lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried rosemary
green leaf or butter
lettuce leaves


Method:

1. Remove pineapple from shell. Core and cut fruit into chunks.
2. In a large bowl, combine pineapple, sauerkraut, apple and bacon, toss to mix. Cover and chill 30 minutes or longer.
3. Meanwhile, in separate bowl stir together all the dressing ingredients.
4. Cover and chill.
5. When ready to serve, line serving bowl or individual serving plates with lettuce leaves. Spoon chilled salad over the lettuce, and pour dressing on top.

Marche Salad With Orange and Tomatoes

Serves 6

Ingredients:

200g marche salad (lamb lettuce)

3 oranges, cut into segments

12 cherry tomatoes, cut into halves

6 tablespoon olive oil

Method:

Toss all the ingredients together. Drizzle with olive oil and serve.

Citrus Salad

Serves 4-6


Ingredients:

3 ruby grapefruits
3 large oranges
1 tbsp caster sugar
1 cinnamon stick
3 tbsp whole fresh mint leaves

Method:

1. Remove the peel and pith from the grapefruit. Cut in towards the middle of the fruit alongside one of the membranes (do not cut the membrane). Cut on the other side of the segment in the same way, then ease out the segment. Use this technique to work your way around the fruit. Repeat with the other fruits and combine the segments in a bowl.
2. Place the sugar, cinnamon stick and mint in a small saucepan with 3 tablespoons water and stir over low heat for 2-3 minutes, or until the sugar has dissolved. Remove the cinnamon and drizzle the syrup over the fruit.
   

Vegetables Salad

Serves 4


Ingredients:

16 cherry tomatoes, quartered or roughly chopped
½ fresh coconut, grated or shaved
1 small handful of basil, or coriander, roughly chopped
15 cm cucumber, skinned, seeds removed and roughly chopped
1 thinly sliced red chilli (optional)
1 tablespoon olive oil
Salt and freshly ground black pepper
1-2 limes, juiced


Method:

Put the tomatoes, coconut, basil, cucumbers and chilli, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.

Prawn And Cucumber Salad

Serves 4


Ingredients:

1 medium telegraph cucumber
375g raw medium prawns
¼ cup (60ml) rice vinegar
1 tbsp caster sugar
1 tbsp soy sauce
1 tsp finely grated fresh ginger
1 tbsp toasted sesame seeds


Method:

1. Halve the cucumber lengthways and remove the seeds with a teaspoon. Cut it into thin slices, sprinkle with some salt and leave to stand on a plate covered with paper towels for 5 minutes. Gently squeeze the moisture from the cucumber and set aside on more paper towels.
2. Place the prawns in a pan of lightly salted boiling water and simmer for 2 minutes, or until just cooked. Drain and plunge into a bowl of cold water. Allow the prawns to cool, then peel and devein them.
3. Place the vinegar, sugar, soy sauce and ginger in a large bowl and stir until the sugar dissolves. Add the prawns and cucumber and leave to stand for 1 hour.
4. Drain the prawn and cucumber mixture in a colander. Divide the salad among the serving plates and sprinkle with the toasted sesame seeds.

Citrus Salad

Serves 4-6


Ingredients:

3 ruby grapefruits
3 large oranges
1 tbsp caster sugar
1 cinnamon stick
3 tbsp whole fresh mint leaves

Method:

1. Remove the peel and pith from the grapefruit. Cut in towards the middle of the fruit alongside one of the membranes (do not cut the membrane). Cut on the other side of the segment in the same way, then ease out the segment. Use this technique to work your way around the fruit. Repeat with the other fruits and combine the segments in a bowl.
2. Place the sugar, cinnamon stick and mint in a small saucepan with 3 tablespoons water and stir over low heat for 2-3 minutes, or until the sugar has dissolved. Remove the cinnamon and drizzle the syrup over the fruit.
   

Cheddar Bacon Salad

Ingredients:



1 head lettuce, chopped

1/2 cup chopped bell pepper (any color)

1 red onion, chopped

1/2 cup chopped celery

1 (10 ounce) package frozen green peas, thawed

2 cups mayonnaise

2 tablespoons granulated sugar

4 ounces Cheddar cheese, shredded

8 bacon slices, crisp-cooked and crumbled



Method:

1. Layer the lettuce, bell pepper, onion, celery and peas in a 9 x 13-inchdish or a large salad bowl.


2. Combine the mayonnaise and sugar in a bowl and mix well. Spread overthe layers, sealing to the edges. Sprinkle the cheese and bacon overthe top.


3. Chill, covered for 8 hours or longer.

Italian Pasta Salad

Ingredients:

4 ounces tricolor rotini corkscrew pasta, uncooked
3/4 cup cubed part skim mozzarella cheese
1/2 cup sliced zucchini
1/4 cup chopped, seeded tomato
3 tablespoons fat free Italian dressing
2 tablespoons white wine vinegar
3/4 teaspoon minced garlic
1/2 teaspoon granulated sugar substitute such as Splenda
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Method:

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain; rinse with cold water and drain. Add cheese, zucchini and tomato, tossing gently.
3. Combine Italian dressing and remaining 5 ingredients, stirring well with a wire whisk. Add vinegar mixture to pasta mixture and toss gently.
4. Cover and chill 1 hr. Toss gently before serving.