Italian Chopped Salad

I found this recipe here

 

Get This -

2 large heads cos lettuce

1/2 medium red onion, peeled and then sliced into very thin rings

1/2 cup sliced baby capsicum rings

1/2 cup sliced black olives

250g provolone (or edam, mozzarella) sliced thinnly and then cut into ribbons

250g Italiam salami, sliced thinly and then cut into ribbons

1 punnet cherry or grape tomatoes, sliced in half

freshly ground black pepper

salt, if needed

Italian Vinaigrette

Do This -

1. Cut lettuce vertically two or three times, from the root end (don't cut all the way through the root, to keep the head intact) to the tips of the leaves. Then I make cuts crosswise, into ribbons. Discard the root end.
2. To assemble in a large bowl gently fold together red onion, capsicum, black olives, cheese, and salami. Drizzle about 1/2 cup of the Italian Vinaigrette over these ingredients, and then gently fold again.
3. Add lettuce and tomatoes, gently folding to incorporate. Taste for seasoning and add salt and/or more of the vinaigrette if desired. Sprinkle freshly ground black pepper over the top and serve immediately.

Italian Vinaigrette

2 teaspoons fresh lemon juice

1 tablespoon red wine-vinegar

2 teaspoons dried oregano, plus extra for sprinkling 

1 garlic clove peeled and finely chopped (about 1 teaspoon)

1/4 cup vegetable oil

1/4 cup extra-virgin olive oil

3/4 teaspoon salt

Freshly cracked black pepper, to taste 

To make the vinaigrette: Add all ingredients a jar, shake vigorously to combine, add salt and cracked black pepper to taste. 

To prepare in advance:

Up to a day or two ahead of time, prepare Italian Vinaigrette and store in the refrigerator.

Up to a few hours ahead of time, prep all Italian Chopped Salad ingredients. Store lettuce and sliced tomatoes in their own separate covered containers in the refrigerator. Store red onion, pepperoncini, black olives, provolone, and salami together in a covered container in the refrigerator.

When ready to serve, assemble salad as directed in the Instructions above.

Mince Lettuce Cups

Serves 3-4

Get This -

500g beef mince
1 teaspoon curry powder (or less to taste)
1 teaspoon white pepper
1 teaspoon garam masala
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
1/4 cup fresh coriander, chopped (including stalks)
1 tablespoon vegetable or peanut oil
1 tablespoon lime juice
1/2 red onion, diced
1 carrot, diced
1/2 red capsicum, diced
cos or iceberg lettuce leaves, washed
snow peas or bean sprouts for garnish


Do This -

1. Mix mince, spices, herbs, sauces and ginger in a bowl with hands and set aside for 15 minutes.
2. Fry onion, carrot and capsicum in oil until softened.
3. Add mince and stir until cooked through.
4. Add lime juice & finley sliced snow peas or bean sprouts.
5. Serve in lettuce cups

My Greek Style Salad

Get This -

iceberg lettuce
red onion
cherry tomatoes
Lebanese cucumber
sun dried tomatoes
whole olives
feta
dried oregano
dried thyme
salt & pepper


Do This -

1. Slice and chop the lettuce, tomatoes, onion, cucumber & sundried tomatoes and place in a salad bowl.
2. Squash the olives to remove the pips and then tear them into the bowl.
3. Add crumbled feta, dried herbs and salt & pepper.
4. Pour a little of the sun dried tomato oil from the jar, and a little olive juice from the jar to make the dressing.
5. Toss well and serve.

Chickpea Vegie Burgers

Serves 4 large or 8 small burgers

Get This -

400g can chickpeas, drained, rinsed

1 small carrot, peeled, grated
zest 1 lemon, plus juice ½
1 tsp ground cumin
small bunch coriander, chopped
2/3 cup wholegrain breadcrumbs

2 eggs, lightly beaten

1 teaspoon minced garlic

2 teaspoons olive oil

4 large or 8 mini bread rolls, halved crossways

green oak lettuce leaves

slices canned beetroot, drained

large tomato, sliced
red onion, sliced thinly
cucumber, sliced
sauce of your choice (Tahini Mayonnaise is my favourite)

Do This -

1. Place chickpeas in a bowl. Using a potato masher, mash until almost smooth. Add carrot, lemon zest, lemon juice, cumin, half the coriander, eggs, breadcrumbs and garlic. Season with salt & pepper. Mix to combine. Shape mixture into desired number and size of patties.
2. Heat oil in a frying pan over medium heat. Cook patties, turning, for 4 to 5 minutes each side or until heated through.
3. Meanwhile, preheat grill on high. Toast cut side of rolls for 2 to 3 minutes or until golden. Top roll bases with beetroot, lettuce, tomato, onion, cucumber, the remaining coriander, patties and roll tops. Serve with your favourite sauce.

Waldorf Salad

This is my new favourite salad for lunch.

Get This -

• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon lemon juice
• iceberg lettuce, shredded
• 1 celery stalk, trimmed, chopped
• 1 granny smith apple, cored, chopped (or any apple will do, I like Fuji apple) 
• 2 tablespoons chopped walnuts (optional)

Do This -

1. Mix mayonnaise and lemon juice in a bowl.
2. Mix all other ingredients in a serving bow.
3. Add mayonnaise dressing and toss.
4. Top with nuts

Today I've also added tinned salmon, fetta and coriander.
It's also good with cooked chicken and basil.

Chicken BLT Salad

I love salads on a Summer night.
This one is perfect!!




 Serves 4

Get This -

Olive oil
500g single chicken breast fillets
4 lean bacon rashers, excess fat trimmed, cut into thirds
2 baby cos lettuces, leaves separated, washed, dried
2 vine-ripened tomatoes, thickly sliced
1 avocado, halved, stone removed, peeled, thinly sliced
4 boiled eggs
caesar salad dressing

Do This -

• Heat oil in a large non-stick frying pan. Season both sides of the chicken with salt and pepper. Add to the pan and cook for 3 minutes each side or until well browned. Thickly slice the chicken across the grain.
• Add the bacon to the pan and cook for 4 minutes or until crisp.
• Remove the bacon and place chicken back into the pan. Stir until cooked well all through.
• Divide the lettuce, tomato, avocado, chicken and bacon among serving bowls. Drizzle dressing over the top. Finish with a boiled egg cut in half.

*I like to add some shaved parmesan as well. You could also have it with croutons.

Caesar Salad

I love caesar salads, but I hate those pre-packaged ones.  You may as well be eating cardboard, I think.  So here's my real do-it-yourself one.  I do buy a bottled dressing but if you get a really good one this salad tastes just as good as one from a cafe or restaurant.

Serves 2

Get this -

2 cos lettuce hearts
2 boiled eggs, quartered
2 bacon rashers
1 clove garlic
4 - 6 anchovy fillets
1 tablespoon capers
baguette
parmesan
bottled caesar salad dressing

Do this -

1. Cut baguette into slices, rub both sides with garlic, butter lightly or spray with oil and crisp in oven or in a sandwich press.
   
2. Separate lettuce leaves and place into a salad bowl.
3. Dice bacon and fry until crisp.
4. Sprinkle bacon, anchovies (chopped or whole) and capers over lettuce.
5. Drizzle with dressing and toss gently.
6. Arrange egg wedges and toasted croutons on top.
7. Shave parmesan over salad and serve.
   

TIP - Add cooked prawns or chopped barbecued chicken for a light summer dinner or heartier lunch.