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Posts Tagged ‘Dressing’

 

This creation was brought to the BBQ (along with the skewers in the previous post), and we ended up eating it out of paper cups due to the wind which really didn’t do it any justice – but it was still delicious…In case you’re wondering, those are little Apricot slices peeking out from underneath and they turn this Salad from great to amazing! The candied Walnuts are really easy to make, they literally take 5 minutes – but to keep this dish completely raw you can pop the nuts into a dehydrator instead, or just add them au naturel. This summery combination will delight your ‘buds…

Ingredients:

handful raw Walnut pieces

1-2 Tblsp. Maple Syrup

4 cups Rocket, washed & dried

1 fresh Apricot, stoned & thinly sliced

1/2 Red Onion, thinly sliced

1 ripe Avocado, thinly sliced

Dressing:

2 Tblsp. Red Wine Vinegar

1 Tblsp. Maple Syrup

2 Tblsp. Olive Oil

 

Method:

– For the Walnuts: Turn oven to 400F/200C, and line a baking tray. Pour Maple Syrup over Nuts & mix with hands to cover. Lay out the Nuts on baking tray and toast in Oven about 5 min. or until beginning to brown (do not take your eyes off them – they burn very quickly!). Remove, and let cool.

– Place Rocket in a large Salad bowl, and cover with Apricots, Red Onion & Avocado. Combine Dressing ingredients in a jar & shake to mix. Sprinkle Nuts over Salad, and pour Dressing over just before serving.

 

*Tastes just as good out of a paper cup…

**FYI I’ve made a second version of this Salad, adding chopped Mint which takes it to a whole ‘nother level! I also substituted Pumpkin Seeds for the Walnuts (keeping them raw), Lime Juice for the Maple Syrup in the dressing & added Cherry Tomatoes = Heavenly

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This Salad contains basic ingredients, the typical fare found in a Greek Salad – but it’s the dressing that elevates it to another level! In place of the usual Feta I used my Soy version that I still had from the States, but if you don’t have that on hand then Firm Tofu, marinated in Lemon Juice & Herbs, should do the trick. If you want to turn this into a dinner (like I did), then wrap it up with some Avo in Tortillas – Mmmm…Warning: You WILL have Garlic Breath after this!

Ingredients: (adapted from Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!)

2 cups shredded Romaine Lettuce

equal amounts of:

  Cucumber

  Cherry Tomatoes

  Red Pepper

handful of Kalamata Olives, de-pitted

1/4 Red Onion, thinly sliced

1/2 cup Soy Feta/Marinated Firm Tofu

1 Tblsp. Pine Nuts

Dressing:

1 Tblsp. Red Wine Vinegar

2 cloves Garlic, minced (or 1 big clove)

1 tsp. Mustard

2 Tblsp. Olive Oil

1/2 tsp. dried Basil

1/4 tsp. dried Thyme

pinch of Salt

dash of Black Pepper

 

Method:

– Chop Salad vegetables into bite-sized pieces and place in large Salad bowl, along with Romaine Lettuce.

Sprinkle with Olives, sliced Red Onion and Pine nuts, and crumble Feta/Tofu over the top.

– In a jar, mix Dressing ingredients and shake with lid on until combined. Pour over Salad, and serve with Toasted Pitas.

(about 4 servings)

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This is a Salad based on a favourite I get from one of my regular Deli haunts, it’s perfect for a Summer lunch when you want something cool but still filling. Or it could be served as a Side Salad (with roasted veg or stirfried Tofu)…Don’t be afraid of the the long list of ingredients – i tend to add as many vegetables as i can to make it a hearty, nutritious meal. As long as you put in some seeds or nuts for crunch, and some dried cranberries for a bit of sweetness, then you can just add any salad vegetables you prefer – the fresh herbs are a tasty addition, though. I didn’t have any ripe Avo’s on hand, but if you have one then I would definately recommend adding it for some creaminess!

Ingredients:

1 1/2 cups Wild Rice (I use Lundberg Wild Blend)

3 cups Water

1/2 cup Brown Mushrooms, chopped

1/2 cup Baby Asparagus, cut into chunks

1/2 Red Onion, thinly sliced

1/2 Red Pepper, chopped

1/2 Yellow Pepper, chopped

handful of Spinach, roughly chopped

1/2 Cucumber, diced

2 Tblsp. Sundried Tomatoes, chopped

2 Tblsp. Olives, chopped

sprinkle of  Sunflower Seeds

handful of Dried Cranberries, chopped

2 Tblsp. Parsley, chopped

Dressing:

1 clove Garlic, minced

2 – 3 leaves Basil, chopped

2 Tblsp. Redwine Vinegar

1 Tblsp. Balsamic Vinegar

2 -3 Tblsp. Olive Oil

Salt & Pepper (as desired)

 

Method:

– Bring Wild Rice and Water to a boil and follow cooking instructions for the Rice (usually cook 50 mins. covered). Prepare the rest of the ingredients while Rice is cooking.

– Soak Red Onion strips in boiling water to soften up and make the flavour less potent.

– Cook Asparagus in a little bit of water in a pan on stove for about 1 min. until bright green, then drain and blast with cold water.

– Fry mushrooms in a little oil, until they release all their liquid, but are still firm.

– For the dressing, place Garlic, Vinegars, Oil, Basil, Salt & Pepper in a jar and shake ’till combined. Set aside.

– Place cooked Rice in a colander, and rinse with cold water until cooled. Drain, and pour into a large Salad bowl.

– Add the rest of the ingredients, drizzle dressing over and mix everything together with salad servers until combined.

 

*Should make 4 servings, but you might not want to share….

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