Salads

Salads

By
Michele Curtis
Contains
18 recipes
Published by
Hardie Grant Books
ISBN
9781742700229
Photographer
Gorta Yuuki

Whether you choose a simple side salad of dressed leaves, or a more substantial main course, a salad is a great way to incorporate vegetables into your diet. Instead of washing lettuce leaves every time I need them, I usually wash one or two lettuces at a time, spin them in a salad spinner until they are completely dry and store them in an airtight plastic container in the fridge. They will keep crisp and fresh for up to a week and I can simply grab a handful of leaves whenever I want to throw together a salad.

Side salad ideas

A salad is the perfect accompaniment to any meal, it can be as simple as a bowl of salad leaves of your choice dressed with a simple dressing, or you can mix and match with a whole host of ingredients such as cherry tomatoes, avocado, feta, toasted nuts, olives and herbs. Here are a few suggestions.

Rocket, pumpkin and feta salad

Roast 150 g diced pumpkin (squash) with olive oil and salt and pepper until tender. Allow to cool and toss with 100 g wild rocket (arugula) leaves, 75 g crumbled feta and 2 tablespoons toasted pine nuts. Add Pomegranate Dressing.

Greek salad

Wash a baby cos (romaine) lettuce and break the leaves into bite-sized pieces. Add ½ diced red capsicum (pepper), 100 g diced feta, 1 diced tomato (or halved cherry tomatoes), ½ thinly sliced red onion, 80 g kalamata olives and 2 tablespoons chopped parsley.

Rocket, parmesan and pomegranate salad

Wash 100 g wild rocket (arugula) leaves and place in a bowl. Add 60 g shaved parmesan cheese and the seeds from 1 pomegranate. Add enough Pomegranate Dressing to coat the leaves.

Baby spinach, pear and avocado salad

Wash 100 g baby spinach leaves and place in a bowl. Thinly slice 1 pear and ½ peeled avocado. Dress with Lemon Dressing.

Spinach, orange, fennel and olive salad

Wash 100 g baby spinach leaves and place in a bowl. Add the segments from 1 orange (blood orange is fantastic in season), 1 thinly sliced baby fennel bulb and 80 g kalamata olives.

Salad of green beans, toasted almonds and feta

Top and tail 500 g small green beans. Cook in boiling water for 1 minute, drain and refresh. Toast 50 g flaked almonds, scatter over the top of the cold beans. Crumble 100 g feta over the top and dress.

Chickpea, goat’s cheese and asparagus salad

Blanch 200 g asparagus, refresh under cold running water and chop into 5 cm lengths. Add to a bowl of your favourite salad leaves, add 100 g crumbled goat’s cheese and 400 g tinned chickpeas (garbanzos), rinsed and drained. Dress to serve.

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