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Mediterranean pasta salad

Salmon & noodle salad

Fresh Fruit Salad

Black Bean Salad

Chickpea, bacon & tomato salad

Ingredients (serves 4)

• 220g rindless bacon, cut into 3cm pieces
• 2 garlic cloves, crushed
• 1 tbs extra virgin olive oil
• 2 tsp white balsamic vinegar
• Rind of 1 lemon, finely grated
• Salt and pepper
• 1 large shallot, finely sliced
• 400g can chickpeas (Edgell brand), drained and rinsed
• 2 punnets grape tomatoes, halved lengthways
• 1 cup continental parsley leaves, roughly chopped

Method:

1. Cut 220g rindless bacon into 3cm pieces. Cook over a medium heat for 7 minutes or until crisp and golden brown. Add 2 garlic cloves, crushed, and toss well. Drain on paper towel. In a medium bowl whisk 1 tbs extra virgin olive oil, 2 tsp white balsamic vinegar, finely grated rind of 1 lemon and salt and pepper. Add 1 large shallot, finely sliced, 400g can chickpeas, drained and rinsed, 2 punnets grape tomatoes, halved lengthways, and 1 cup continental parsley leaves, roughly chopped.
2. Serve with grilled salmon, barbequed prawns and calamari.

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Warm potato salad

Ingredients (serves 4)

• 4 desiree potatoes, peeled, cut into 2cm cubes
• 1 cup (150g) fresh or frozen peas
• 2 sticks celery, trimmed and sliced
• 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) lemon juice
• Salt & freshly ground pepper
• 1 tbs fresh parsley, chopped

Method

1. Cook potatoes in a saucepan of boiling water for 10-12 minutes, adding peas in the last 5 minutes of cooking or until vegetables are tender. Drain.
2. Place potatoes, peas and celery into a serving bowl.
3. In a small bowl whisk together olive oil and lemon juice. Season with salt and pepper to taste.

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Mediterranean pasta salad

Ingredients (serves 4)

• 250g San Remo Large Shells No. 29
• 4 Italian-style sausages
• 2 green zucchini, halved lengthways, thinly sliced crossways
• 100g bought chargrilled capsicum, drained on paper towel, thinly sliced
• 180g (1 cup) sun-dried tomatoes drained on paper towel, thickly sliced
• 145g (1 cup) pitted kalamata olives
• 150g feta, crumbled
• 1/2 cup loosely packed finely shredded fresh basil
• 2 tbs olive oil
• 2 tbs red wine vinegar
• Salt & freshly ground black pepper

Method:

1. Cook the San Remo pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water, then drain.
2. Meanwhile, heat a medium non-stick frying pan over medium-high heat. Add the sausages and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate. Add the zucchini to the pan and cook, stirring occasionally, for 2 minutes or until tender. Remove from heat and set aside for 5 minutes to cool.
3. Thinly slice the sausages diagonally and place in a large serving bowl. Add the pasta, zucchini, capsicum, sun-dried tomato, olives, feta and half the basil, and gently toss to combine. Drizzle with the oil and vinegar, and season with salt and pepper. Gently toss to combine. Sprinkle with remaining basil and serve immediately.

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Salmon & noodle salad

Ingredients (serves 4)

• 6 kaffir lime leaves
• 1 long red chilli, halved lengthways, deseeded
• 1 stem lemon grass, pale section only, halved lengthways
• 3 (about 750g) skinless salmon fillets
• 1 x 375g pkt thick rice noodles
• 200g snow peas, halved diagonally
• 1 x 100g pkt baby Asian greens
• 80ml (1/3 cup) sweet chilli sauce
• 2 tbs soy sauce
• 2 tbs fresh lime juice
• Lime wedges, to serve

Method:

1. Add enough water to a large frying pan to reach a depth of 4cm. Add lime leaves, chilli and lemon grass and bring to a simmer over medium heat. Add the salmon and reduce heat to low. Cook for 10 minutes. Set aside for 30 minutes to develop the flavours. Use a slotted spoon to transfer the salmon to a plate. Flake the salmon into large pieces.
2. Meanwhile, place noodles in a bowl and cover with boiling water. Set aside for 10 minutes. Add snow peas and set aside for 3 minutes. Drain. Return to bowl. Add Asian greens and combine.

3. Combine the sweet chilli sauce, soy sauce and lime juice in a small jug.

4. Add half the dressing to the noodle mixture and toss to combine. Add salmon and combine. Divide among serving bowls. Drizzle over the remaining dressing. Serve with lime wedges.

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Fresh Fruit Salad

Ingredients:

6 cups assorted chopped or sliced fresh fruit, (berries, grapes, mango and/or kiwifruit)
2 limes, juiced
3 tablespoons Wild Berry KERNS® from LIBBY'S Refrigerated All Nectar
2 teaspoons fresh mint, finely chopped

Method:

1.      Combine fruit in large bowl. Add lime juice, nectar and mint; toss gently to coat. Refrigerate until ready to serve.

Black Bean Salad

Ingredients:

1 (15-ounce) can black beans, drained

2 (15.25-ounce) cans yellow corn, drained

8 green onions, chopped

2 fresh jalapeno peppers, seeded, diced (use rubber gloves)

1 green bell pepper, seeded, chopped

1 avocado, peeled and chopped

1 (4-ounce) jar chopped pimentos, drained

3 to 4 tomatoes, seeded and chopped

1 bunch fresh cilantro leaves, chopped

Juice of one lime

2/3 cup Italian dressing

Garlic powder, salt and pepper to taste

Method:

1.      In a large bowl, combine vegetable ingredients with Italian dressing.

2.      Season with garlic, salt and pepper to taste, toss and refrigerate for 2 hours.

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Smoked Salmon and Egg Salad

INGREDIENTS:

12 eggs

2 stalks celery, chopped

1 red onion, chopped

5 ounces diced smoked salmon

1 cup mayonnaise

3 tablespoons chopped fresh dill

Method:

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop

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Carrot and apple salad

Ingredients:

1 cup shredded carrot (about 1 medium carrot)
1 large red Delicious apple, peeled and shredded (1 cup)
1/2 cup raisins
1/3 cup plain yogurt
1 heaping tablespoon mayonnaise or salad dressing
2 teaspoons sugar
1/8 teaspoon salt

Method:

Mix all ingredients in a medium bowl. Serve immediately or cover and refrigerate until ready to serve.

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Apple and walnut salad!

Ingredients:

2 red apples, cored and chopped 2 green apples, cored and chopped
1/2 C raisins
1/4 C celery, chopped
1/4 C mayonnaise
1/4 C plain yogurt
1/2 C walnuts, chopped

Method:

Combine all ingredients in a large bowl and mix well so all are coated with the mayonnaise/yogurt. Chill before serving and serve within a day.

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Pasta and fresh tomato salad

Ingredients:

8 ounces fussilli or farfalle pasta
2 cups shredded purple cabbage
1 cup chopped tomato
1 cup chopped green bell pepper
1/2 cup chopped green onions (scallions)

Method:

Cook pasta according to package instructions, drain and set aside.

Prepare dressing by mixing together the mayonnaise, yogurt, lemon juice, garlic, tarragon and salt and pepper to taste. Set aside.

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Macaroni, Tomato, and Corn Salad

Ingredients:

1/2 cup lemon juice, divided
1 (8-ounce) package elbow macaroni
1 cup chopped tomato
1 cup green onions (scallions), thinly sliced
1 cup thin slices halved cucumber
1 cup whole kernel corn (frozen, fresh or canned)
1/3 cup nonfat plain yogurt
2 tablespoons light mayonnaise
1 1/2 tablespoons lime juice
1 teaspoon minced garlic
salt and pepper to taste

Method:

Cook macaroni according to package directions, drain and transfer to a large bowl. Add tomato, green onions, cucumber, and corn.

In a separate bowl, blend basil, yogurt, mayonnaise, lime juice, and garlic. Toss dressing with macaroni mixture, mixing well. Season with salt and pepper. Cover and refrigerate.

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Marinated Cucumber Salad

Ingredients:

4 medium, firm cucumbers
1 large white onion
2 - 3 ripe tomatoes
1 large green bell pepper
Garlic salt and pepper

Method:

Cut tomatoes and green peppers into chunks. Slice cucumbers and slice onions and place all into a medium-sized bowl. Season according to your taste with garlic salt and black pepper and toss well. Chill in the refrigerator for at least 20 minutes and serve.

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Tomato Mango Salad

Ingredients:

4 ripe tomatoes
1 large ripe mango or two ripe peaches
2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
1/8 teaspoon curry powder
6 large fresh basil leaves, torn
Salt and pepper to taste
 

Method:

Slice tomatoes and mango into 1/2" pieces. Arrange mango and tomato slices on a plate. Combine the remaining ingredients until mixed. Drizzle the dressing over the fruits and serve.
 

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Apricot Salad

Ingredients:

STEP 1:

2 small or 1 large box of apricot jello

1 large jar apricot baby food (8-10 oz)

1 can crushed pineapple -- (16 oz) drained

(retain juice!)

STEP 2:

1 pkg cream cheese -- (8 oz)

1 pkg dreamwhip (1 envelope)

STEP 3:

3/4 c sugar

1 Tbsp flour (heaping)

1 egg

1 Tbsp butter

1 c pineapple juice (add water to juice

retained to make a full cup)

Method:

Step 1: Mix jello with only 3 1/2 cups of water. Add baby food and

pineapple. Chill until FIRM in an 11x14 inch pan.

Step 2: Prepare dream whip as directed. Beat in cream cheese. Spread

on jello and chill until FIRM.

Step 3: Combine and cook until thick. Cool. Spread on top and chill.

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Tropical Chicken Salad

Ingredients:

2 cups Chicken, white meat -- *

Apples -- peeled and diced

1 cup Pineapple Chunks

1/3 cup Chopped almonds

1/2 cup Shredded Coconut

1/4 cup White Raisins (opt.)

3 tablespoons Chopped Chutney

2 teaspoons Curry Powder

3/4 cup Mayonnaise

* Cooked and cubed

Method:

In a bowl, combine chutney, curry, and mayonnaise.

Combine all other ingredients in a separate bowl. Stir curry, chutney,and mayonnaise mixture into the chicken mixture. Serve on watercress or

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