Italian Chopped Salad

I found this recipe here

 

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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.

Tomato & Avocado Salad

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1 large tomato, diced
1 avocado, diced
1/2 onion, diced
feta
fresh herbs (parsley/dill/coriander/basil/chives)
1 tablespoon lemon juice
1 tablespoon olive oil
salt & pepper to taste

Do This -

Mix together and enjoy!

Thea's Favourite Summer Salad

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potato salad
ham
cherry tomatoes
fetta
mango
boiled egg
fresh herbs (parsley/dill/coriander/basil/chives)

Do This -

Mix together and enjoy!

Ambrosia Salad

serves 4 - 6

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1 cup green grapes, cut in half
1 300g can mandarin segments, drained
1 425g can fruit cocktail, drained
1 cup flaked coconut
1 cup miniature marshmallows
1 cup whipped cream or cool whip
1 250g carton sour cream


Do This -

1. Mix the mandarin and grapes, fruit cocktail, and coconut in a large bowl.
2. Fold in the whipped cream, sour cream and marshmallows.
3. Chill for at least an hour.
4. Stir again before serving.

Avocado Salsa

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avocado
red onion
cherry tomatoes
capsicum
canned corn
chilli
fresh coriander
lime juice
red wine vinegar
tabasco sauce
salt & pepper


Do This -

1. Chop and mix ingredients together to taste.

My Greek Style Salad

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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.

Jamie Oliver Inspired Potato Salad

Serves 6

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1kg baby potatoes, halved or quartered
sea salt
freshly ground black pepper
olive oil
zest and juice of 1 lemon (or white wine vinegar)
extra virgin olive oil
1 tablespoon wholegrain mustard
1 teaspoon horseradish cream
1 tablespoon sour cream
1 tablespoon of capers, finely chopped
1/2 red onion, finely diced

Do This -

1. Cook the potatoes in a pan of salted boiling water for 12 to 15 minutes, or until cooked through.

2. In a large bowl, mix the lemon zest and juice with twice as much extra virgin olive oil. Add the mustard, horseradish, sour cream, capers, red onion and a pinch of salt and pepper. Mix well.

3. Drain the potatoes, leave to steam dry for a couple of minutes, then tip into the bowl of dressing and toss to coat. Leave for 5 minutes.

Greek Salad with Watermelon

This delicious salad is perfect for our hot summers!

Serves 4

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• 1/4 small seedless watermelon
• 1/2 red onion, thinly sliced
• 1/2 cup pitted kalamata olives, sliced
• 2 tbs chopped flat-leaf parsley*
• 6 tbs (120ml) olive oil
• 2 tbs lemon juice
• 400g crumbled feta cheese

Do This -

1. Cut the watermelon flesh into cubes and place in a bowl with the red onion, olives, feta and parsley. 
2. Place the olive oil and lemon juice in a separate bowl, season with salt and pepper, then whisk lightly to combine.
3. Drizzle with dressing just before serving.

* I used basil because I didn't have parsley

Modified recipe from Taste.com.au

Couscous Salad

I think this is my favourite salad ever.

So quick.

So easy.

So YUM!!

Serves 2 - 4

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• 1 cup couscous
• 1 cup chicken stock
• 2 tablespoons olive oil
• 1/2 Lebanese cucumber, seeds removed, diced
• 1/4 red onion, finely sliced
• 2 tablespoons semi sun dried tomatoes
• 2 tablespoons sliced black olives
• 1 tablespoon capers
• 4 anchovies chopped finely
• 2 tbs lemon juice
• fresh parsley

Do This -

1. Place the couscous in a large bowl. Place the stock in a saucepan, bring to just boiling point, then pour over the couscous. Cover and set aside for 10 minutes.
2. Fluff couscous with a fork and season with salt and pepper. When couscous is cold, stir in the cucumber, onion, tomatoes, olives, capers and anchovies.
3. In a separate small bowl, combine the olive oil and lemon juice, add to the couscous and stir until well combined. Top with chopped parsley.
   
   

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

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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.

Meatless Burritos

We are attempting to eat less meat by having a couple of meat free dinners a week.
So last week I tweaked a couple of favourite dinners into meat free versions.

The first one was burritos which we have usually once a week with chicken or mince.

Last week I made them this way...

Not my photo but they looked kind of like this

Get This -

Burrito kit
can four (or five from Aldi) beans
tomatoes
onion
lettuce
cheese
sour cream or plain yogurt

Do This -

Fry chopped onion and tomatoes in small amount of oil
Add drained beans
Stir in sachet of burrito mix with water
Heat burrito wraps as per directions on the box
Roll up bean mix, cheese, salad, sauce and sour cream.

We didn't even miss the meat!

Bean Salad

I love cold salads in Summer.  This one is particularly yummy!

Serves 4

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430g can three-bean mix, rinsed, drained
1/2 small red onion, sliced very thinly
1 punnet cherry or grape tomatoes, halved
1/2 cup chopped fresh coriander
1 large lemon, juiced
Salt & freshly ground black pepper

Do this -

Place the beans, onion, tomatoes and coriander in a medium bowl. Add the lemon juice, season with salt and pepper, and toss to combine.

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

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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.

Burritos

Another favourite weekly dinner...



Get This -

A burrito kit

Do This - 

Follow instructions on the pack


LOL, yeah I know...hardly a recipe.  But I am using this blog as a collection of our family's favourites so I had to include it!

Tip - If you want to do something extra, add a can of cannellini beans (drained & rinsed) with the chicken, or red kidney beans with mince.