| Salads Hawaiian Salad 1 can of pineapple pieces in natural juice 1 tin of mandarine segments 1 cup of shredded coconut 1 carton of light sour cream Combine juice, coconut and sour cream in a glass or plastic bowl. Fold in mandarine segments (Be careful or the mandarine segments will turn to mush. Using a large serving spoon and gently folding works best) Chill over night. Italian Bean & Potato Salad 450gm tiny new potatoes cooked, 225gm Italian green beans just cooked, 55gm fresh mushrooms, 70ml Italian Dressing, 2 tablespoons chopped shallots, 3 rashers of bacon crisp cooked and crumbled, 2 tablespoons parmesan cheese. Cut potatoes & beans into bite size pieces. In a large bowl gently toss: potatoes, beans, mushrooms shallots and dressing, chill 2-24 hours. Just before serving, toss through bacon and parmesan cheese. Chicken & Curry Salad 225gm shredded lettuce 285gm cubed cooked chicken 70gm raisins 40gm sliced shallots 70gm thinly sliced celery 170ml mayonaise 1 tablespoon chutney 1/2 teaspoon curry powder 1/4 teaspoon paprika dash of garlic salt 40gm dry roasted peanuts (chopped) Lay half the lettuce in a medium salad bowl. Toss the raisins, celery,chicken & shallots and place on top of lettuce . Top with remaining lettuce. Mix the chutney, paprika, mayonaise, curry powder & garlic salt together and pour over the salad. Cover and chill for up to 24 hours. Just prior to serving scatter the peanuts over the top. Creamy Chicken Pasta Salad 2 cups cooked pasta shells (any type of shape is fine) 1 cup cooked skinless chicken breast 1/2 cup corn kernels 1/4 cup finely chopped red capsicum 1/3 cup chopped celery 1 tablespoon chopped fresh parsley 1small carrot peeled and grated 1/2 cup 97% fat free mayonaise 1/2 cup light cream Combine mayonaise and cream and mix well. In a large bowl mix remaining ingredients. Chill for 2 hours. Just prior to serving, pour mayonaise and cream over pasta, mix well, and place in serving bowl. Orange & Avocado Tossed Salad 1 small round lettuce 1 small bunch watercress 1 small bunch of rocket 1 small red onion thinly sliced into rings 2 seedless oranges, peeled and segmented 1 ripe avocado, peeled, stoned and cut into cubes 55gm pecan or walnut pieces, toasted Dressing: 6 tablespoons olive oil 1 tablespoon walnut oil 3 tablespoons lemon juice 2 tablespoons orange juice 1 teaspoon orange zest, grated 1 teaspoon Dijon mustard pinch caster sugar salt & pepper to taste Combine all dressing ingredients in a screw top jar and shake well. Place roughly torn washed greens in a large bowl. Add the onion rings, avocado and orange segments. Shake dressing again and pour over salad. Toss gently to combine. Place in serving dish and sprinkle with walnuts or pecan pieces and serve immediately. Pasta Salad 200gm pasta rings 1 tablespoon olive oil 4 tomatoes, chopped 1/2 green capsicum finely chopped 1/3 cup stuffed olives sliced 1 1/2 cups sliced fresh button mushrooms salt 1/4 teaspoon fresh ground black pepper 1 tablespoon tomato sauce 6 tablespoons Italian dressing Cook pasta till 'al dente', drain and mix with oil and leave to cool. Mix the pasta with tomatoes, capsicum, olives, mushrooms, salt and pepper. Combine the tomato sauce with the dressing and gently stir through the salad. |
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