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Posted on 12.05.06 by Administrator @ 7:06 am
Here’s a delicious winter salad to help beat those grey day blues. Packed with nutrition, this dish is ideal as a salad or served on a bed of spinach cooked with garlic and lemon juice as a side vegetable dish to almost any meal. Balsamic Beetroot Salad 500 g whole beets, cooked, peeled and diced Season the beetroot with salt and black pepper. Whisk the vinegar, olive oil, lemon juice and mustard together in a bowl. Toss with the beetroot and leave to marinate for at least one hour, or overnight. Filed under: Salads Comments: None |
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Posted on 10.06.06 by Administrator @ 8:40 am
Salads can be one of the most nutritious and healthy meals you can choose, but always remember to beware of high-fat dressings, mayonnaise and too much oil. Here’s a healthy, enormously tasty salad that also happens to be easy to prepare… Watercress, Feta and Red Salad 125g red/ brown rice Empty red/ brown rice into a pan and pour in 1pt of boiling water. Cover and simmer for 25 minsthen pour rice into a colander, drain and rinse under the cold tap. Mix cooked rice with the orange segments, feta and watercress. Serve. Filed under: Vegetarian and Salads Comments: None |
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Posted on 10.08.05 by Administrator @ 2:37 am
Here’s a really vitamin-packed salad for you, tasty, wholesome and full of goodness. Choose a low-fat salad dressing if you’re watching your weight and allow an hour for the greens to marinate…. Spring Green & Pepper Salad - serves 4-6 250g / 8 oz shredded spring greens Plave the spring greens in a bowl with the dressing. Mix and leave to marinate for an hour. Add the reminaing ingrediaents, toss and serve. Filed under: Vegetarian and Low-fat and Salads Comments: None |
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Posted on 06.24.05 by Administrator @ 2:17 pm
It is SO hot here! If it’s anything like this where you are, then you need some salad recipes to help cool you down Spring Green Salad - serves 4 250 G (8 oz) finely shredded spring greens Dressing: 175 ml (6 fl oz) oil Place all the ingredients for the dressing in a screw-top jar and shake to mix. Place this together with the spring greens in a bowl and toss. Leave to marinate for 1 hour. Add the rest of the ingredients, toss and serve. Filed under: Vegetarian and Salads Comments: None |
Here’s a healthy, delicious recipe for you to try with an unusual soy sauce dressing…|
Posted on 06.06.05 by Administrator @ 4:38 pm
I have adored aduki beans since I was a child - my mother used to make a soup with them and I love the fact that even once they’re well-cooked, they keep a certain crispness to the skin. The texture islovely and is great in soups and salads. Here’s a great recipe for you try - remember to soak the beans overnight… Aduki Bean Salad - serves 6 250 g (8 oz) aduki beans, soaked overnight Boil the beans for 45 minutes until tender (make the first 10 minutes a rapid boil, then turn down and simmer). Drain and stir in the dressing and leave to cool. Add remianing ingredients, season to taste, mix and serve. Filed under: Vegetarian and High-fibre and Low-fat and Salads Comments: None |
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Posted on 05.30.05 by Administrator @ 5:26 pm
As I think I’ve already told you, I’m a bit of a bean addict. I love all the beans and pulses, especially lentils. Well, this is a great haricot bean recipe that uses fresh green beans too. It’s delicious and ideal as a side dish or as a light lunch with some crusty bread… 175 g (6 oz) dried haricot beans (soak overnight) Cooked the haricot beans in boiling water for an hour until tender then drain. Cook the green beans in boiling water (salted to taste if desired) until tender. Mix the oil and lemon juice together, season to taste with salt and pepper and stir in the parsley. Mix the beans together, pour the dressing over and serve. Filed under: Vegetarian and Salads Comments: None |
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Posted on 05.17.05 by Administrator @ 6:44 pm
“More salads!” I hear you cry! Well, you asked for them so you’ve got them. It’s definitely the time of year for lighter, cold meals and snacks, so here’s a nice variation on the traditional coleslaw recipe… Cashew Coleslaw - serves 6 250 g (8 oz) shredded white cabbage Place the cabbage, celery, apples, spring onions, cashews and parsley in a mixing bowl. Mix the mayonnaise and yogurt together and pour over the salad, toss thoroughly and serve. Filed under: Vegetarian and Salads Comments: None |
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Posted on 05.04.05 by Administrator @ 4:40 pm
Brown rice really is the most excellent food - low-fat, tasty, nutritious - so I thought I’d share another of my favourite rice salad recipes with you… Brown Rice & Walnut Salad - serves 6 175 g (6 oz) brown rice Cook the rice in boiling salted water for 40 minutes or until cooked. Drain and rinse. Put rice in a large salad bowl with all the other ingredients and mix well. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes and Salads Comments: None |
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Posted on 04.28.05 by Administrator @ 3:41 pm
I’ve just bought myself a beautiful organic spearmint plant and it’s inspired me to try out some new recipes with mint. Here’s one we had yesterday as a side dish with some chicken… Potato & Mint Salad - serves 4 500 g (1 lb) new potatoes Boil the potatoes in their skins until tender. Drain and mix with the dressing while warm, then leave to cool. Add the radishes and chopped mint and serve. Filed under: Vegetarian and Salads Comments: None |
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Posted on 04.23.05 by Administrator @ 4:46 pm
It’s nearly the end of April and it finally feels like spring is really here. It’s a glorious sunny day, warm with blue skies, so I thought it was the perfect day to share another healthy, tasty salad recipe with you… Brown Rice Salad - serves 4 225 g (8 oz) brown rice Cook the rice in boiling salted water for 40 minutes until tender. Drain through sieve and rinse with cold water. Leave to cool. Mix the rice with all the vegetables, dates, almonds and sunflower seeds. Mix the oil, apple juice, vinegar, bran, curry powder and garlic and add salt and pepper to taste. Pour dressing over salad, toss it and serve immediately. Filed under: Vegetarian and High-fibre and Rice Dishes and Salads Comments: None |
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