Warm Broccoli and Cauliflower Salad with Walnuts

Ingredients:
2 tbsp olive oil
1 small head cauliflower, cut into florets
1 small head broccoli, cut into florets
2 red onions, cut into thick slices
2.5 cups canned coconut milk
1 tsp soy sauce
1 tsp sugar
2 tbsp red curry paste (from a jar)
Handful of walnuts
Handful of fresh cilantro, chopped

Instructions:
In a large non-stick skillet, heat the olive oil and sauté the onion slices, until starting to soften. Stir in the curry paste and cook for about 30 seconds. Then add the broccoli and cauliflower florets and stir-fry for a few minutes. Pour in the coconut milk, soy sauce and add the sugar and a sprinkle of salt. Stir well and bring to a boil. Quickly reduce the heat and allow to simmer for about 3 minutes or until all the vegetables are tender, but not soft. Remove from the heat. Stir in the nuts and cilantro. Stir well and enjoy immediately.

Spinach Rice Salad

Ingredients:
6 cups fresh spinach, torn
1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1/4 cup olive oil (preferably extra virgin)
1 tbsp honey
1 cup green grapes, cut in half
1 cup raspberries
2 oranges, peeled and cut into sections
2 tsp fresh basil
2 cups of brown rice, cooked and chilled
Salt and pepper to taste

Method:
Add spinach, rice, grapes and sunflower seeds to a large salad bowl and combine.

Blend vinegar, oil, honey, basil, salt and pepper thoroughly and pour over rice mixture. Toss until well coated then gently add oranges and raspberries.

This would make an ideal accompaniment to any BBQ meat.

Salmon Pasta Salad

Ingredients:
15-1/2 oz canned salmon
8 oz macaroni
2 cups cucumber, sliced
1 cup mozzarella cheese cut into this strips
1/2 cup parsley, chopped
1/4 cup parmesan cheese, grated
2 cups cherry tomatoes, cut in half

Lemon Dressing
3/4 cup olive oil
1/4 cup lemon juice
2 cloves of garlic, minced
1/2 tsp dill weed
1/2 tsp lemon peel, grated
Pepper to taste

Method:

Cook macaroni according to packet instructions. Drain, rinse and cool.

Drain and flake salmon and place into large serving bowl. Add remaining ingredients and toss.

Blend together all ingredients for the lemon dressing.

Add the lemon dressing to the salmon pasta, toss well and enjoy.

Salad Greens with Goats Cheese and Apricots

Ingredients:
7 dried apricots, sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
2 cups lettuces of your choice, chopped
1/4 cup pistachios, shelled
2 oz goat cheese, crumbled
Salt and pepper to taste

Method:

Combine all ingredients in a large salad bowl and add salt and pepper to taste.

Toss well and serve!

Refreshing Cucumber Salad

Ingredients:
1 medium cucumber, peeled and thinly sliced
1 medium onion, thinly sliced
2 tsp salt
¼ tsp pepper
2 Tbsp white wine vinegar
2 Tbsp sugar
8 cherry tomatoes, halved
1 cup cold water

Instructions:
Combine all ingredients in a bowl, then chill well before serving.

Parsley and Chive Salad Dressing

Makes approximately 6 servings

Ingredients:
½ cup plain yogurt (low or non-fat if desired)
½ tbsp white wine vinegar
½ tbsp Dijon mustard
¼ tsp salt
1/8 tsp black pepper
½ tbsp fresh parsley, chopped
1 tsp fresh chives, finely chopped

Instructions:
Whisk all ingredients together until smooth.

This is a great dressing for pasta salads.

Not Like Grannie’s Chicken Salad

Ingredients:

1/3 cup red wine vinegar
1/4 cup minced fresh basil
1 tablespoon olive oil
2 teaspoons olive oil
2 teaspoons sugar
1/8 teaspoon salt
1 pound boneless skinless chicken breasts, Cubed
1 pound fresh green beans, broken in half
2 plum tomatoes, Chopped

Instructions:

Place 2 teaspoons of oil in a large skillet. Add the chicken and cook over medium heat until when pierced with a fork juice runs clear about 10 minutes. Remove from skillet and allow draining on a paper towel. In a large saucepan place green beans and enough water to just cover the beans. Bring to a boil. Reduce heat to low, cover the saucepan and allow the beans to simmer about 10 minutes or until just beginning to tender. Drain well. Place the vinegar, basil, 1 tablespoon of oil, sugar and salt in a large mixing bowl. Blend the ingredients together well. Add the cooked chicken, green beans and tomatoes. Mix well to be sure the chicken, beans and tomatoes are covered completely. Cover the bowl and refrigerate at least 2 hours. When ready to serve stir a couple of times to make sure everything is mixed together well after sitting.

Layered Corn and Chicken Salad

Ingredients:

1/4 cup packed dark brown sugar
1/2 teaspoon season salt
1/2 pound bacon, sliced
12 cups coarsely chopped iceberg lettuce
1 (15 1/2 ounce) can blacked peas, rinsed, drained and chilled
1 (11 ounce) can whole kernel corn rinsed, drained and chilled
2 medium tomatoes, chopped
1 cup shredded Cheddar cheese
Roasted Pecan Chicken Strips
1 cup Ranch dressing

Instructions:

Place the brown sugar and season salt into a bowl. Mix together well. Place bacon in mix and cover well. Place coated bacon on a microwave safe dish and microwave on high 1 minute per side. Bacon should be crisp and easy to crumble. Use a large clear glass bowl. Make layers starting with the lettuce. Then add the bacon, peas, corn, tomatoes, cheese and chicken.
Top with the Ranch dressing just before serving.

Chicken Baguette Salad

Ingredients:
(Serves 2)
1 large chicken breast, cut into bite-sizes pieces
Half a baguette, cut into bite-size pieces
1 large tomato, cut into bite-size pieces
Olive oil
Handful of arugula or other lettuce leaves
½ packet feta cheese, cut into cubes
Salt and pepper to taste

Method:
Preheat the oven to 375F.

Put the chicken pieces, baguette and tomato pieces in a roasting dish and drizzle with a good amount of olive oil. Season with salt and pepper and bake in the oven for about 15 minutes or until the chicken pieces are no longer pink.

Divide the lettuce leaves on two dinner plates and place the warm chicken and tomato salad on top. Sprinkle with feta cheese and enjoy!

This warm chicken salad makes a very tasty and light lunch.

Bean Salad with Sun-Dried Tomatoes

Serves 8

Ingredients:
4 tbsp extra-virgin olive oil
½ tsp Dijon mustard
2 tbsp red wine vinegar
1 can (15 oz) red kidney beans, drained and rinsed
2 cans (15 oz each) cannellini beans, drained and rinsed
2 celery sticks, thinly sliced
4 green onions, thinly sliced
2 sun-dried tomatoes in oil, chopped
Salt and pepper

Instructions:
In a large bowl, whisk together the oil, vinegar and mustard until smooth. Season with salt and pepper. Add the beans and sun-dried tomatoes and toss gently. Cover and chill in the fridge until ready to serve. Just before serving, stir in the celery and spring onions.

Enjoy with your 4th July BBQ!

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