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| SALADS PAGE 2 Greek Salad 2 lebonese cucumbers sliced diagonally 2 large tomatoes roughly chopped 1 red capsicum small seeded and chopped 1/2 cup black olives 1 small onion finely sliced 50gm fetta cut into 1/2 cm cubes Italian dressing Mix all ingredients and chill. Toss before serving. Waldorf Salad 4 rashers bacon chopped 1/4 cup low fat yoghurt 3 apples peeled & cored 2 teaspoons lemon juice 3 sticks celery finely chopped 2 shallots finely chopped 1/4 cup low fat mayonaise 1/2 cup pecans or walnuts 1/4 cup finely chopped dates (optional) Toss chopped apples in lemon juice in a glass bowl. Fry bacon till crisp and drain on kitchen paper. Mix apples, celery, shallots, yoghurt and mayonaise. Cover & chill 2 hours. Just prior to serving mix through nuts and bacon. (Do not mix this or store this in a metal or plastic bowl) Cheese & Carrot Salad 3 large carrots peeled & grated 1 cup grated cheese 1/2 cup sultanas In the bottom of a glass bowl spread 1/3 grated carrot, followed by 1/3 grated cheese then sprinkle 1/3 of the sultanas over the top. Repeat with remaining ingredients so there are 3 layers of each ingredient. Cover and chill 1 hour before serving. Fresh Beetroot Salad 1 fresh beetroot peeled & grated juice & grated rind of 1small lemon 1/2 cup sultanas Mix together the beetroot, rind and sultanas. Pour lemon juice over top and stir well. Cover and chill at least 1 hour before serving. Tabouli 2 cups washed roughly chopped continental parsley 4 x large ripe firm tomatoes 1/2 cup washed chopped shallots 1/2 cup washed chopped mint 1/4 cup crushed wheat 1/4 cup olive oil lemon juice (the amount depends on your taste I like the juice from 2 lemons) Salt & pepper to taste Dice the tomatoes and place in a bowl (not metal) and stir through the crushed wheat. Leave for about 3 hours. Mix in the remaining ingredients. Serve with lettuce leaves and pieces of lebonese bread. Thai Beef Salad 500 gm piece of rump steak trimmed pepper 200gm rocket or mixed lettuce 2 lebanese cucumbers 1 punnet cherry tomatoes 2 tablespoons mint leaves finely sliced Dressing 2 cloves garlic, 1/4 cup coriander leaves, 1 small red chillie seeded and chopped, 2 tablespoons lime or lemon juice, 1 tablespoon of fish sauce, 1 tablespoon of brown sugar and 6 spring onions finely chopped. Season the meat with the pepper and seal in a non-stick pan over high heat until well browned on both sides but still rare inside. Transfer the meat to a plate and let stand for 4-5 minutes. Slice the meat thinly avross the grain and place in a bowl. Add the lettuce, cucumber, cherry tomatoes and mint. In a blender place the garlic, coriander, chillies, lime juice, fish sauce and spring onions. Process until well blended about 1 minute. Pour over meat and salad vegetables and lightly toss. Serve immediately. |
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