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| | From:  cavkate (Original Message) | Sent: 8/15/2004 9:57 AM |
| Our Favorite Salad
Prep time: 10 minutes
Ingredients
Red or green leaf lettuce - rinsed and dried
Fresh mint -- rinsed, dried, stems removed
Dried cranberries, cherries, or black raisins
Tomatoes (cherry, beefsteak, plum, or heirloom)
Baby carrots -- sliced into 1/2" pieces
Cucumber -- peeled & sliced
1-2 lemons (instead of vinegar)
Extra virgin olive oil
Salt & Pepper
Rinse, pat dry and tear the lettuce into bite size pieces. Do the same to the mint (we like to add a lot of it!). If you're using anything but cherry tomatoes, cut them lengthwise into quarters. Toss the lettuce, mint, tomatoes, carrots, and cucumber in large bowl.
Now, here's the key -- don't make the dressing separately. You dress the salad directly in the bowl. Cut a lemon into two halves. Take one half and stick a fork into the center of the flesh. Over the bowl, use one hand to twist the fork while using the other to squeeze the lemon. (This helps you get all the lemon juice out . Squeeze as many lemon halves as you need to make it taste right to you. Then drizzle olive oil into the salad and add salt and pepper to taste. (You wouldn't think so, but salt is the key to a great salad!)
Toss everything already in the bowl. Sprinkle a handful of the dried cranberries, cherries, or raisins over the top. Serve and enjoy!
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Tomato and Olive Salad
Serves 4
Preparation Time
15 Minutes Find the ripest and juiciest tomatoes to make this
salad and the finished dish will have a great flavour. Ingredients
250 grams Pam's Shoulder Bacon
2 tsp Pam's Prepared Garlic
2 tblsp Pam's Creamed Manuka Honey
6 tblsp Pam's Balsamic Vinaigrette Dressing
400 grams beans, well drained (pinto, kidney or butter beans)
1 red onion, peeled and sliced
12 Pam's Pitted Black Olives
2 juicy red tomatoes, diced
1 tblsp capers
¼ cup fresh parsley leaves
2-3 handfuls rocket leaves Method
Pan fry the bacon in a dash of oil until very crispy.
Stir in the garlic and cook for 1-2 minutes until fragrant.
Stir in the honey, vinaigrette and once all the sediment has
been lifted off the pan set aside to cool.
Toss together the kidney beans, onion, olives, tomatoes,
capers, parsley, rocket leaves, bacon and oil mix.
Serve immediately. Garnish with parmesan cheese if wished.
Accompaniment �?Mexican Flavoured Pork Chops
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Thai Beef Salad
Serves 4
Preparation Time
20 Minutes
The ingredients regularly used in Thai cooking
are very refreshing. Serve the salad soon after
dressing with a lovely soft sour dough style bread.
Ingredients
1 telegraph cucumber
1 mango
500 grams Quality Mark beef schnitzel, finely sliced
1 red pepper, cored, deseeded and finely sliced
3-4 spring onions, trimmed and sliced
Dressing
2 tsp Pam's Prepared Ginger
1 tsp chilli paste
2 tblsp each chopped fresh mint and coriander
3 tblsp Asian fish sauce
1 tsp Pam's Brown Sugar
Method
Halve cucumber lengthways, scoop out and
discard the seeds. Slice thinly.
Peel and slice mango.
Heat a dash of oil in a wok and brown beef strips
in small batches over a high heat.
Toss together the hot cooked beef with the cucumber,
mango, pepper, celery, spring onions and the dressing.
Serve soon after making. Dressing
In a small saucepan heat a dash of oil and gently cook ginger,
chilli and garlic paste until fragrant. Mix with the mint,
coriander, Asian fish sauce, lime juice and brown or palm sugar.
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German Tomato Salad
Slice the tomatoes, add some sliced onions and put
it in an oil/vinegar sauce.
Add some salt and pepper.
Refinements: use olive oil instead of 'normal';
add garlic and / or parsley.
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Hot German Bean Salad
Serving Size : 6
1/4 c White Grape Juice
2 md Carrots -- chopped
1/2 md Red onion -- chopped
2 Stalks celery -- sliced
1/2 c Water, or liquid from beans
1/3 c Vinegar
1 tb Sugar
1 tb Cornstarch
1 Vegetable Bouillon cube
2 c Black beans, canned
1 c Red kidney beans, canned
1 Red onion, optional
In a large skillet, add white grape juice and heat over
medium-high heat.
Stir fry carrots, onion, and celery for two minutes.
Remove from heat.
In a small bowl, stir together water, vinegar, sugar,
cornstarch, and bouillon cube, crumbling cube as
much as possible.
Add mixture to skillet.
Cook and stir over medium-high heat 1 to 2 minutes,
or until mixture is thickened and bubbly.
Stir in black and kidney beans.
Cook additional 2-3 minutes, stirring occasionally,
until mixture is heated through.
Garnish with sliced red onions, if desired. May be served hot or cold. One serving; 164 cal; 33 gm carb; 6 gm protein;
trace fat, 304 mg sodium, 0 mg cholesterol.
(Sodium may be reduced by cooking dry beans
instead of using canned, using no added salt) |
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Onion and Pepper Salad (Hungary)
3 red peppers
1 onion
5 tbs vinegar
3 tbs oil
1 tbs salt, pepper
Cut the peppers and onion into pieces. Put peppers and onion into a salad-bowl,
add the other ingridients and mix well.
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French Style Potato Salad
Serving Size: 4
2 pounds Yukon Gold potatoes, scrubbed -- (not peeled)
1/3 cup dry white wine *or 1/2 c white wine vinegar*
salt & freshly ground pepper to taste
1/2 cup extra virgin olive oil
1 tablespoon minced shallot
2/3 cup chopped scallions
Boil the whole unpeeled potatoes in generously
salted water until fork-tender, about 20 to 30 minutes,
depending on size.
As soon as you can handle the potatoes, but while they're still warm, sliced them just under 1/2-inch thick.
In a small saucepan over medium heat, boil the wine
until it's reduced by half (if using vinegar, don't cook it).
Sprinkle the salt, pepper, and hot reduced wine (or the
uncooked vinegar) over the warm potatoes,
and toss gently.
Add the olive oil, tossing just until combined, and then
add the shallots and scallions.
Taste and adjust seasonings.
Serve at room temperature. NOTES :
Variations: Add chopped tomato
OR sliced roasted red peppers
OR minced garlic & olives
OR lemon juce and snipped chives
OR paprika and capers. |
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Greek Salad
also in "vegan vittles" there is a recipe for "greek salad"
that everyone should try!
the "feta" cheese chunks are UNBELIEVABLE! 1/2 pound reduced fat regular tofu (firm), rinsed
and patted dry (press if time permits)
MARINADE:
2 T red wine vinegar
1 T fresh lemon juice
4 t olive oil
1/2 t dried basil leaves
1/2 t dried oregano leaves
1/2 t salt
1/4 t garlic granules
1/4 t ground black pepper
SALAD:
4 c romaine lettuce, torn into bite-size pieces
1 1/2 c cucumber, sliced horizontally and cut into
half-moon shapes (peel if waxed or thick-skinned)
1 ripe medium tomato, cut in half and thinly sliced
into half-moon shapes
1/3 c whole black olives or Greek olives
1/4 c chopped red onion
Cut the tofu into 3/4 inch cubes, and place it in a wide,
shallow ceramic or glass mixing bowl
In a small measuring cup or mixing bowl whisk together
the ingredients for the marinade.
Pour the marinade over the tofu chunks, tossing them gently
so that they are evenly coated.
Cover, marinate in fridge several hours or overnight.
HIGHLY RECOMMENDED 18 to 24 hours, and give
them a stir whenever you go in the kitchen
so they marinate evenly.)
Just before serving prepare the salad ingredients
and place them in a large mixing bowl.
Add the tofu and marinade to the salad ingredients,
and toss gently but thoroughly.
Serve at once, with salt and pepper on the side to
season as desired. |
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Butter Beans with Mint and Tomatoes:
In Greece, this is made with 1/4 pint of olive oil!
Whilst the taste does suffer very slightly with the
ommission of the oil, I find the addition of a very
strongly flavoured vegetable stock (1/4 pint)
redresses the balance well.
1 lb of cooked butter beans
3 large onions, finely chopped
2 cloves of garlic, crushed
1/4 pint of strong veg. stock
1 x 14 oz can of tomatoes
2 tblsp fresh mint or 1 dried
Saute onions and garlic in a little of the stock until
starting to soften.
Add the tomatoes and the cooked beans and the mint.
Season to taste.
Simmer gently, covered, for about 20 minutes to
allow the flavours to blend.
I like this as a supper dish with wholemeal bread
rolls and a green salad.
PLEASE....don't try feeding this to any greek people :-) !
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Tabbule This is a salad from Armenia. Serves 6.
2 big tomatoes
1 green bell pepper
1 red bell pepper
1 medium size onion
parsley and garlic to taste
1/4 cup bulghur,
previously softened for 1 hour in a cup of water.
onion, to taste
salt, to taste
olive oil, to taste
vinegar or lemon, to taste
lettuce leaves to garnish
Dice all the ingredients,
mix with bulghur in a bowl and dress to taste,
with salt, olive oil, vinegar.
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my personal favorite is Desiree potatoes as they have a red skin + are absolutely delicious. |
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