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Serves
2
Preparation Time 10 to 30 mins
Cooking Time Less than 10 mins
Calorie/Fat Count Energy 594kcals Fat 42g
Ingredients
˝ large iceberg lettuce
2 large carrots
˝ a cucumber
6 spring onions, chopped
90ml/6tbsp olive oil
1 clove garlic, crushed
225g/8oz cooked chicken, cut into strips
3 water chesnuts, sliced thinly
15ml/1tbsp soy sauce
salt and ground black pepper
2 pieces preserved stem ginger, chopped finely
Method
1. Shred the lettuce fairly finely and put in a salad
bowl.
2. Peel the carrots and cut into thin slivers; halve and
de-seed the cucumber and cut into slivers.
3. Add the carrots and cucumber to the lettuce.
4. Fry the chopped spring onions gently in the olive oil
for 2-3 minutes.
5. Add the garlic, chicken strips and sliced water
chestnuts and stir over the heat for 1-2 minutes.
6. Stir in the soy sauce, salt and black pepper to taste,
and chopped stem ginger.
7. Stir in the hot dressing into the prepared salad
ingredients and serve immediately.
Serves
4
Preparation Time Less than 10 mins
Cooking Time Less than 10 mins
Ingredients
8 rashers bacon, derinded and cut into strips
a little oil for frying
300g/10˝oz ready prepared salad of your choice
2 carrots, peeled and grated or cut into fine strips
15-20ml/3-4tsp wholegrain mustard
75ml/5tbsp salad dressing of your choice
Method
1. Gently fry the bacon in oil until cooked and crisp.
2. Arrange the salad and carrot in a serving dish.
3. Stir the mustard into the hot bacon with the salad
dressing. Pour over the salad leaves and carrot. Serve
immediately.
Serves 2
Preparation Time 10 to 30 mins
Cooking Time Less than 10 mins
Calorie/Fat Count Energy 280kcals Fat 18g
Ingredients
2 salmon fillets
15ml/1tbsp white wine vinegar
1tsp/5ml sugar
1 red chilli, finely chopped
a small piece of ginger, crushed
1 clove of garlic, crushed
Lime zest, grated
Lemon grass, chopped
salad leaves to serve
Method
1. Boil all ingredients (except salmon) for 5 minutes
until syrupy, allow to cool.
2. Marinate salmon fillets in this mix. After an hour or
more, dry-fry the salmon in a hot, non-stick pan for 2
minutes each side.
3. Allow to cool slightly then flake into a bowl. Mix
with salad leaves. The completed salad can be dressed
with additional marinade or coriander to taste.
Ingredients:
6 ounces uncooked elbow macaroni (1 1/2 cups)
1 can (28 ounces) baked beans, preferably
barbecue-seasoned, undrained
1 1/2 cups sliced celery
1 1/2 cups coarsely chopped red onion
1 1/2 cups finely chopped red, yellow and/or green bell
pepper
1/2 cup prepared herb vinaigrette
1/3 cup chopped fresh basil or parsley leaves
Basil or parsley sprigs
Preparation:
Cook macaroni according to package directions; drain
well. In large bowl, combine macaroni and beans; toss to
combine. Add celery, onion, bell pepper, vinaigrette, and
basil; toss lightly. Let stand at least 15 minutes before
serving to allow flavors to blend, or cover and
refrigerate up to 4 hours. Garnish with the basil or
parsley before serving.
Note: Recipe may be reduced to 6 servings. Prepare as
directed, using 4 ounces (1 cup) elbow macaroni, 1 can
(16 ounces) undrained baked beans, 1 cup each of the
vegetables, 1/3 cup prepared herb vinaigrette and 1/4 cup
chopped herbs.
Preparation Time: 20 minutes
Cook Time: 10 minutes
Servings: 8-10 (about 1 cup per serving)
Serving 4
to 6
2 pounds fingerling potatoes or other small waxy potatoes
1/2 cup or so extra-virgin olive oil
1/2 cup 1/4-inch slices of scallion, green and white
parts
1/2 cup chopped onion
3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 Tbs Dijon-style mustard
2 to 3 Tbs chopped chives
2 Tbs or more coarsely chopped fresh green or purple
basil, fresh tarragon, or parsley
1 tsp kosher salt, plus more if needed
1/2 tsp freshly cracked black pepper (coarse), plus more
if needed
For serving and garnishing
Large radicchio leaves, about 6, from the outside of the
head
1 or 2 hard-boiled eggs, coarsely chopped
Chopped fresh parsley
Scrub the potatoes and put them, whole, in a saucepan
with water to cover by 1/2 inch. Bring the water to a
boil, reduce the heat, and cook the potatoes gently until
they are just tender and can be pierced with a sharp
knife. Drain immediately and let cool slightly. (Scrape
the skin from the cooked potatoes, if you want, as soon
as they can be handled. For a decorative look with
fingerlings, scrape off only a band of skin, about 1/2
inch thick, all around the long sides of the potato.)
Heat 2 tablespoons of the olive oil in a small saute pan.
When hot, add the scallions and the onion, toss to coat
well, and cook for about a minute over medium-high heat.
Add the garlic, toss to mix, and cook for just a few
moments, then remove the pan from the heat.
Slice the potatoes while still warm, cutting them
crosswise into 1/2-inch sections. Put the pieces in a
large mixing bowl, pour the wine and 3 or 4 tablespoons
of olive oil over them, and toss gently to distribute.
Add the warm vegetables from the pan, mustard, chives,
chopped herbs, salt, and pepper, and gently fold all
together, mixing well but not crushing the potatoes.
Taste the salad and add more seasonings as you like.
Serve the potatoes warm (no colder than room
temperature). Arrange the large radicchio leaves, if you
have them, in a close circle on the serving platter, with
their curved insides up, to form a rough bowl. Spoon the
potato salad inside the leaves, sprinkle chopped egg
around the edges, and parsley over the top.
Ingredients:
1/3 cup oil
2 tablespoons vinegar
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
Dash salt
Dash pepper
Preparation:
Thoroughly blend all ingredients.
Preparation Time: 15 minutes
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