Archive for the ‘Salads’ Category

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Lettuce Nut Salad with Garlic Dressing

Friday, August 27th, 2010
  • 2 0z (50g) wholewheat spaghetti rings 1 large crisp lettuce (Webbs are ideal) 1 head of chicory
  • 1 small curly endive
  • 3oz (75g) walnuts
  • For Dressing
  • 2 egg yolks
  • 2 cloves garlic, crushed (190ml) vegetable oil 1 tablespoonful lemon juice Seasoning to taste

Method

1. Cook the pasta in boiling water, rinse through with cold water and set aside.

2. To make the dressing, crush the garlic with the seasoning, place in a bowl and very gently add the egg yolks; blend.

3. Now add the oil drop by drop, whisking well after each one to make a thick sauce. (This can also be done using a blender if you have one.) Stir in the lemon juice.

4. Add more oil or a drop more lemon juice if the dressing is too thick

5. Wash and shred or chop the salad greens; combine and arrange them in a bowl; sprinkle with the pasta around the edge and the chopped nuts in the centre.

6. Serve the garlic dressing separately to your catered party and toss the salad at the table, just before it is eaten.

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Green Pepper and Pasta Salad

Friday, August 27th, 2010
  • loz (75g) wholewheat macaroni
  • 2 green peppers
  • 4-6 spring onions
  • 2oz (50g) roasted peanuts
  • 2oz (50g) Gouda cheese or similar
  • 1 large carrot
  • Approx. 4 tablespoonsful mayonnaise
  • Seasoning to taste
  • 1 small white cabbage to serve

Method

1. Cook the macaroni in the usual way and rinse through immediately with cold water.

2. Wash and chop the onions, slice the peeled carrot; trim and chop two of the peppers; cube the cheese.

3. Mix them all together in a bowl with the well drained pasta, and just enough mayonnaise to moisten; season to taste.

4. Shred the cabbage very finely and lay it in the base of an attractive serving bowl; spoon the mixture over it.

5. Slice the remaining peppers crossways to make rings and arrange these on top of the salad, then sprinkle with the nuts.

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Cauliflower and Pasta Salad

Thursday, August 26th, 2010

Ingredients:

  • 602 (175g) wholewheat pasta shells 1 medium cauliflower
  • 1 green pepper 4 firm tomatoes
  • 6 tablespoonsful mayonnaise
  • 2 02 (50g) ground nuts Lemon juice Seasoning to taste

Method

1. Cook the pasta in plenty of boiling water until just tender; drain and rinse through with cold water; set aside.

2. Break the cauliflower into florets (these can be used raw, or steam them for 5 minutes to soften slightly when catering).

3. Finely chop the green pepper, quarter the tomatoes.

4. Grind the nuts to powder and mix into the mayonnaise, adding a little lemon juice and seasoning to taste.

5. In a bowl, combine the pasta, cauliflower and green pepper; pour on the dressing and mix gently but thoroughly.

6. Serve decorated with the tomatoes.

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Bean and Mushroom Salad

Thursday, August 26th, 2010
  • 8oz (225g) cooked broad beans
  • 8oz (225g) mushrooms
  • 2 large firm tomatoes
  • 3oz (75g) wholewheat pasta shells
  • Vinaigrette salad dressing
  • Soya Smokey Snaps (‘bacon’ bits)

Method

1. Wash and slice the mushrooms and mix them with the cooked, drained broad beans; quarter the tomatoes and add them to the salad.

2. Cook the pasta in boiling salted water until tender, then drain and rinse through immediately with cold water.

3. Add the pasta to the other ingredients and toss them all in the vinaigrette dressing.

4. Sprinkle with soya bacon bits and serve in an attractive dish or on a base of crisp lettuce.

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Waldorf Salad with Pasta

Thursday, August 26th, 2010
  • 4oz (lOOg) wholewheat pasta shells
  • 3 medium apples
  • 3 medium sticks celery
  • 2oz(50g) raisins
  • 2oz (50g) walnuts
  • 2 teaspoonsful lemon juice
  • Approx. 4 tablespoonsful plain yogurt
  • Seasoning to taste
  • A few lettuce leaves

Method

1. Cook the pasta in the usual way; drain, then rinse thoroughly in cold water. Set aside.

2. Core but do not peel the apples; cut into even chunks.

3. Slice the celery into small pieces.

4. Mix together all the ingredients, with seasoning to taste.

5. When using this salad for catering, chill before hand then serve arranged on a base of lettuce leaves.

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Fruit and Pasta Salad

Tuesday, August 24th, 2010

Ingredients:

  • 1 oz wholewheat spaghetti rings
  • 2 medium bananas
  • 1oz (50g) dates
  • 2oz (50g) Brazil nuts
  • 4oz (lOOg) cottage cheese
  • 1 tablespoonful honey – optional
  • 1 large crisp lettuce

Method:

1. Cook the spaghetti rings in boiling water; drain, then rinse in cold water.

2. In a bowl, combine the chopped bananas, dates and nuts with the spaghetti rings.

3. Arrange the washed lettuce decoratively on a serving dish, and pile the pasta, fruit and nut mixture in the centre.

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Mediterranean Pasta Salad

Tuesday, August 24th, 2010

This is a fresh dish which we have used to serve a greek weddings and has always gone down a treat.

Ingredients:

  • 60z (175g) wholewheat macaroni
  • 4 large tomatoes
  • 1 large green pepper
  • 4 spring onions
  • 4 hard-boiled eggs
  • 2 02 (50g) Cheddar cheese
  • 12 black olives
  • 4 02 (lOOg) cooked green peas
  • Approx. 4 tablespoonsful French salad dressing
  • 2 teaspoonsful chopped basil
  • Seasoning to taste

Method:

1. Cook the macaroni for about 10 minutes, or until just tender.

2. Drain; then rinse in cold water until the pasta is cold, and drain once more.

3. In a bowl, mix together the pasta, quartered tomatoes, thinly sliced pepper, chopped onions, peas and olives.

4. Add the salad dressing, herbs, and seasoning, and toss gently.

5. Serve in a salad bowl decorated with the halved eggs, and cheese cut into small cubes.

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Chickpea Salads

Tuesday, August 24th, 2010

Ingredients:

  • 80z (225g) cooked chickpea
  • 1 cucumber
  • 1 small cooked beetroot
  • 6 spring onions
  • 3 02 (75g) wholewheat macaroni
  • For Dressing
  • 2 tablespoonsful cider vinegar
  • 6 tablespoonsful vegetable or olive oil
  • 1 clove garlic, crushed
  • Parsley to garnish

Method

1. Drop the macaroni into boiling water and cook for 10 minutes, or until just softening; drain and rinse immediately with cold water.

2. Chop the cucumber, spring onions and beetroot into even-si2ed pieces.

3. Mix together the drained chick peas, macaroni and prepared vegetables.

4. Put the vinegar, oil and garlic into a screw-top jar and shake to mix thoroughly (or, better still, use a liquidizer to combine the ingredients).

5. Pour dressing to taste over the salad and leave to stand for a short while before serving garnished with the parsley. (If you prefer, you can chop the parsley fine and add it to the dressing).

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Rice, chicken and pimento salad

Tuesday, August 17th, 2010

Ingredients:

  • 50 g      2 oz    cooked chicken
  • 50 g      2 oz    pimento
  • 25 g      1 oz    peas, cooked
  • 100g    4 oz    rice, cooked
  • vinaigrette & tarragon  mixed together
  • 1 teaspn French mustard

Method:

  1. Cut the chicken and pimento into paysanne or dice.
  2. Mix together and add the tarragon vinaigrette; correct seasoning.


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Apple, banana and celery salad

Tuesday, August 17th, 2010

Ingredients:

  • 4 apples Diced
  • 2 Sliced bananas,
  • 200 g Sliced celery,
  • mayonnaise few drops of lemon juice

Method

Mix all the ingredients together. Serve on a bed of lettuce, curly endive or radicchio.

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