SALAD

• Avocado and grapefruit Salad.

• French Dressing.

• Mixed Bean Salad.

• Kidney Bean Salad.

• Summer Beetroot Salad.

• Coleslaw.

• Fruit Lunch Salad.

• Garden Salad.

• Lettuce and Nasturtium Salad.

• Russian Potato Salad.

• Yoghurt Potato Salad.

• Ginger Rice Salad.

• Tomato Avocado Cups.

• Stuffed Date Salad.

• Raw Zucchini Salad.

• Rice Coleslaw.

• Green Salad with Jill's Salad Oil.

• Beet Slaw.

• Carrot and Sultana Salad.

Avocado and Grapefruit Salad.

Serves 4.

INGREDIENTS:

Avocado pears, peeled, stoned and sliced.
1 grapefruit, peeled and cut into segments
2 oranges, peeled and cut into segments
1 small Lettuce.
French dressing

METHOD: Arrange prepared avocado pears, grapefruit and oranges on crisp lettuce leaves. Serve French dressing separately.

French Dressing.

INGREDIENTS:

1 clove garlic, crushed.
3 tblspn salad oil.
Pinch of black pepper.
1/4 tspn salt.
1 tblspn lemon juice.
1/2 tspn dry mustard

METHOD: Place all ingredients in a screw-top jar, shake vigorously. Use as required.

Mixed Bean Salad.

Serves 4.

INGREDIENTS:

1 x 300 gm can red kidney beans.
1 x 300 gm can lima beans.
240 gm French beans, cooked and sliced.
1 onion, finely chopped.
2 tomatoes, chopped.
French dressing.
Lettuce for serving.

METHOD: Drain kidney and lima beans, rinse with cold water. Place all ingredients in a bowl and pour over French dressing. Toss together thoroughly and chill. Serve bean salad on a bed of lettuce.

Kidney Bean Salad.

Serves 4.

INGREDIENTS:

1 x 300 gm can red kidney beans, drained.
1/2 cup chopped celery.
1 cup chopped sweet pickles.
1/2 cup stoned. sliced black olives.
1 cup mayonnaise.
3 tblspn tomato puree.
1/2 tspn Tabasco sauce.
Salt and pepper.
Lettuce for serving.
Finely chopped parsley to garnish.

METHOD: Rinse beans with cold water, drain. Combine with remaining ingredients. Mix well and season to taste with salt and pepper. Chill and serve in lettuce cups, sprinkle with parsley.

Summer Beetroot Salad.

Serves 4.

INGREDIENTS:

2 large beetroot, cooked.
2 large potatoes, cooked.
1 small cucumber
6 gherkins, sliced.
1 white onion, finely chopped.
1 x 480 gm can sauerkraut, drained.
French dressing.

METHOD: Peel and dice beetroot, potatoes and cucumber. Place in a salad bowl with gherkins, onion and sauerkraut. Pour over French dressing and toss toqether. Serve immediately.

Coleslaw.

Serves 4.

INGREDIENTS:

1/2 small cabbage, shredded.
2 carrots, grated.
1 onion, grated.
1 clove garlic, crushed (Optional).
2-3 stalks celery, sliced.
2 tblspn salad oil.
1/2 cup mayonnaise
1 tspn salt.
Freshly ground pepper.
Pinch of sugar.

METHOD: Place all ingredients in a large salad bowl and mix together thoroughly. Serve immediately.

Fruit Lunch Salad.

Serves 4.

INGREDIENTS:

Apples.
Oranges.
Preserved ginger.
Dates.
Raisins
Cottage cheese.
Lettuce and mayonnaise for serving.

METHOD: Core and slice apples. Peel oranges and cut into segments. Chop ginger and dates. Place raisins, dates and cottage cheese on lettuce leaves, arrange sliced apple and orange on top, sprinkle with ginger. Serve mayonnaise separately.

Garden Salad.

Serves 4.

INGREDIENTS:

1 lettuce.
2 cups diced carrots, cooked.
2 cups cauliflower sprigs, cooked.
1 cup chopped celery, cooked.
1 large cucumber, thinly sliced.
3 cups chopped tomatoes.
60 gm chopped nuts, toasted.

METHOD: Reserve some lettuce leaves to line a salad bowl. Shred remaining lettuce. Combine carrots, cauliflower, cucumber, tomatoes and shredded lettuce, rnix well. Place in salad bowl lined with lettuce, chill. To serve, pour dressing over and sprinkle with nuts. Serve immediately.

DRESSING

1/2 cup soya bean oil.
Juice of 1 lemon.
1 tblspn finely chopped parsley.
1 tspn paprika pepper.
Salt & pepper.

METHOD: Combine ingredients in a screw-top jar and shake vigorously.

Lettuce and Nasturtium Salad.

INGREDIENTS:

1 lettuce torn into pieces.
3 tomatoes, chopped.
2 carrots, grated.
1 capsicum.
1 tspn fresh parsley, chopped.
1 tspn fresh oregano, chopped.
10 nasturtium leaves.

METHOD: Toss all together with basil dressing.

Basil Dressing.

INGREDIENTS:

1 tspn fresh basil (or 1/2 tspn dried).
1 tspn brown sugar.
1 tspn salt.
4 tblspn oil.
2 tblspn cider vinegar.

Russian Potato Salad.

Serves 4.

INGREDIENTS:

6 potatoes, cooked.
1 1/2 cups chopped carrots, cooked.
2 cups peas, cooked.
1 white onion, finely sliced.
3 tblspn salad oil.
1/2 cup mayonnaise.
Salt & pepper.
Lettuce leaves, sliced tomato and chopped parsley or mint for serving.

METHOD: Slice potatoes and place in a large bowl with carrots, peas and onion. Add oil, mayonnaise and salt and pepper to taste. Mix together gently. Serve on a bed of lettuce, garnish with tomato and parsley.

Yoghurt Potato Salad.

Serves 4.

INGREDIENTS:

1 kg potatoes, cooked and diced.
1/4 cup chopped spring onions.
12 French beans, cooked and sliced.
1/4 cup sliced celery.
1 cup peas, cooked.
1 cup yoghurt.
1/2 tspn salt.
1/2 tspn curry powder.
Freshly ground pepper.

METHOD: Place all ingredients in a large salad bowl, mix together gently until well combined, chill. Serve with a green salad.

Ginger Rice Salad.

Serves 4.

INGREDIENTS:

1 large green apple.
1/4 cup chopped crystallized ginger.
3 cups cooked brown rice.
1cup chopped celery.
1/2 cup rnayonnaise.
1/2 tspn curry powder.
Salt & pepper.
Slices of lemon and paprika pepper for garnish.

METHOD: Peel, core and dice apple. Place all ingredients in a bowl and mix together, adjust seasoning if necessary and chill. To serve, place in a salad bowl, garnish with slices of lemon and sprinkle with a little paprika pepper.

Tomato Avocado Cups.

Serves 4.

INGREDIENTS:

4 firm tomatoes.
1 large avocado pear.
1/2 cup chopped pimientos.
Salt & pepper.
1 tspn lemon juice.
1/2 small onion, chopped.
Few drops Tabasco sauce.

METHOD: Cut a slice from the top of each tomato, scoop out centre and place in a bowl. Skin avocado pear, remove stone and add to tomato pulp with remaining ingredients. Mix together thoroughly, adjust seasoning and fill tomato cases. Chill before serving. Delicious served with Russian potato salad.

Stuffed Date Salad.

Serves 4.

INGREDIENTS:

12 dates, stoned.
2 tblspn peanut butter.
1 avocado pear.
2 cups cottage cheese.
1 lettuce.

METHOD: Make a nest of cottage cheese on crisp lettuce leaves and put a circle of diced avocado pear around it. Take the stone out of each date and fill it with peanut butter. Put the dates on top of the cottage cheese.

Raw Zucchini Salad.

INGREDIENTS:

1 1/2 cups thinly sliced raw zucchini.
1/2 cup diced celery.
1 cup grated carrot.
2 spring onions - chopped.
1/4 cup diced sharp cheese.
1 tblspn chopped parsley.
1/2 cup mayonnaise.
1/3 cup wine vinegar.
1/4 tspn salt.
6 lettuce leaves for serving on.

METHOD: Mix vegetables, add dressing slowly - serve on lettuce leaves.

Rice Coleslaw.

INGREDIENTS:

4 cups finely shredded cabbage.
3/4 cup long-grain rice or brown rice (cooked).
1/2 cup chopped red or green capsicum.
1 medium sized onion.
300 gm can whole kernel corn.
1 tspn salt.
1/2 cup french dressing.
1/2 tspn dry mustard.
Pinch of pepper.
1 tspn sugar.
1 clove garlic, crushed.

METHOD: Pour dressing over rice and vegetables, toss thoroughly.

Jill's Green Salad.

INGREDIENTS:

Chop capsicum, spinach, lettuce, shallots (or chives), cucumber, parsley, celery (and any other greens), very finely. Sprinkle with salt and pepper and mix with Jill's salad oil:-

INGREDIENTS:

2 parts oil.
1 part cider vinegar.
1 part honey.
1 clove crushed garlic.

Beet Slaw.

INGREDIENTS:

3cups shredded cabbage.
2 beetroot, grated.
1 carrot, grated.
2 apples, grated.
4 tblspn chopped parsley.
Salt & pepper to taste.

METHOD: Toss all ingredients gently with French dressing.

Carrot and Sultana Salad.

METHOD: Stand one cup of sultanas in half a cup of lemon juice for half an hour. Mix with two cups of grated carrots and mix with nutty dressing.

Nutty Dressing.

INGREDIENTS:

3 tblspn fresh peanut butter.
4 tblspn unsweetened pineapple juice.

METHOD: Beat to a smooth consistency.

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