Bacon & Broccoli Salad with a Twist

Ingredients:
1.5 to 2 heads of broccoli, cut into bite-size pieces, leaving a bit of stem
½ cup red onion, chopped
¼ cup black pitted olives
8 slices bacon
1 cup cheddar cheese, shredded
Handful of sesame seeds

Dressing:
½ cup mayonnaise
½ cup natural yoghurt
¼ cup white wine vinegar
¼ cup sugar

Method:
In a small skillet, fry the bacon until crisp, then remove on paper towels to drain the grease.

Place the broccoli pieces in a large serving bowl, add the shredded cheese, onion and dressing and chill covered for 2 -3 hours.

When chilled, crumbled the crispy bacon into bits and add to the broccoli, then add the sesame seeds and olives.

Toss and enjoy!

Apple Salad with Kidney Beans

Ingredients:
(Serves 4)
1 can (16oz) kidney beans, rinsed and drained
2 red delicious apples, cored and chopped
¼ cup green onions, finely chopped
¼ cup celery stalks, finely chopped
¼ cup mild green chillies, finely chopped
1 ½ tbsp white wine vinegar
1 ½ tbsp vegetable oil
½ tsp salt
Dash of hot sauce (if you like it hot!)

Method:
In a big bowl, mix together the chopped apples, green onion, celery, chillies and beans.

In a separate small bowl, combine the rest of the ingredients to make a dressing and pour over the bean and apple mixture.

Cover and chill for about an hour before serving as a light lunch or as a side dish to BBQ chicken.

Tasty Fennel and Parmesan Salad

Serves 4

Ingredients:
2 fennel bulbs
7 oz parmesan cheese, grated
1 garlic clove, crushed
4 tbsp extra virgin olive oil
Juice of 1 lemon
Salt and pepper

Instructions:
Slice the fennel bulbs very thinly (ideally with a food processor). Then arrange the fennel on a serving platter. Top with the grated parmesan cheese. In a small bowl, combine the olive oil, lemon juice and garlic. Drizzle over the fennel and gently toss. Check your seasoning and enjoy!

Orange Vinaigrette

Yields: ½ cup

Ingredients:
1 clove garlic, chopped
2 tbsp fresh parsley, chopped
2 tbsp white vinegar
1 tsp sugar
½ tsp salt
Freshly ground pepper
¼ cup orange juice
2 tbsp vegetable oil

Instructions:
Using a food processor, firstly mix and chop garlic and parsley, then add the vinegar, sugar, salt and pepper. Slowly add the vegetable oil and orange juice with running motor.

This dressing is delicious poured over steamed green vegetables, as a dressing for tossed salads or as a marinade.

Mom’s Baggie Salad

Ingredients:

2 cups of lettuce, shredded
1 cup carrots, shredded
4 cherry tomatoes
2 slices of deli turkey, cut up
1/4 cup cheddar cheese, shredded
1/2 cup corn chips
Ranch dressing

Instructions:

Place the lettuce, carrots, tomatoes, turkey and cheese in a zip lock baggie. Add the dressing and corn chips. Seal the bag tightly. Shake until mixed together well.

Low-Fat Parsley and Chive Salad Dressing

Ingredients:
½ cup plain non-fat yogurt
½ tbsp white wine vinegar
½ tbsp freshly chopped parsley
1 tsp freshly chopped chives
½ tbsp Dijon mustard
Salt and pepper

Instructions:
In a small bowl, whisk all the ingredients until you get a smooth dressing. Allow to stand for a few minutes, then mix with your favorite pasta salad.

Hot Mama Chicken Salad

Ingredients:

4 C. cut up cooked chicken
2 red pimentos, finely chopped
1 Tbsp. onions, finely chopped
¾ C. mayonnaise
1 tsp. salt
4 hard boiled eggs, diced
2 C. celery, chopped
1 can cream of chicken soup

Topping:

1 C. shredded mild cheese
1 ½ C. crushed potato chips
2/3 C. chopped toasted almonds

Directions:

Combine the chicken, pimentos, onions, mayonnaise, salt, eggs, celery, and soup in a 9 x 13 inch casserole dish. Stir cheese, potato chips, and almonds together in a small bowl. Sprinkle the cheese mixture over top of the casserole evenly. Refrigerate covered overnight. Bake at 350 degrees F. for 25 to 30 minutes or until bubbly.

Chick Pea Salad

Ingredients:
2 ½ cups of cooked chickpeas
4 green onions, sliced
1 large carrot, grated
¾ cup fresh parsley, chopped
1 tbsp natural yogurt
2 tbsp white wine vinegar
1 tbsp fresh basil, chopped finely

Instructions:
In a small bowl, combine yogurt, vinegar and basil. Add remaining ingredients, stir well and chill in fridge for a few hours before serving.

Serve with pita bread or grilled chicken.

Brown Rice Salad With Herbs

Serves 4

Ingredients:
8 oz brown rice, washed
4 tbsp extra virgin oil
18 fl oz water
2 tbsp white wine vinegar
1 clove garlic, crushed
2 tbsp fresh parsley, finely chopped
2 tbsp fresh basil, finely chopped
Salt and pepper

Instructions:
Cook the brown rice according to instructions.

In a bowl, whisk together the olive oil, vinegar, garlic, salt and pepper and stir into the rice, while it is still warm. Set aside to cool. Once the rice is cool, stir in the parsley and basil, mix well.

Enjoy with grilled tofu!

Broccoli Slaw

Ingredients:
1 large bunch of broccoli, chopped into 1/4inch pieces
½ cup of mayonnaise
½ tsp ground cumin
½ tsp chili powder
¼ tsp cayenne pepper
3 tbsp lime juice
Salt

Instructions:
Mix together the mayonnaise, cumin, chili powder, lime juice, cayenne pepper and salt. Add the broccoli pieces and toss. Chill for a few hours.

Sprinkle with crispy bacon bits for non-vegetarians.

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