Tag Archives: gluten free salad

Green Salad with Vinaigrette Sauce

 

gren-potato

 Green.Tangy.Salad

This is one of my mother’s recipe, recently revived by my sister Terese.  Today we keep a fridge full of bottles: sauces, marinades, dressings and condiments but back in the day, my mother made things from scratch.  Maybe we all should try to go back the simple way of cooking without all the additives and preservatives.

 

Ingredients for Sauce:

  • 1 large sprig of parsley
  • 1 large spring onion chopped
  • 2 tbs sweet pickle relish
  • 1 tsp sugar
  • 3 tbs white vinegar
  • 1 tsp salt
  • 1/2 cup olive oil.

 

Combine all ingredients for sauce in a blender and blend for 3 to 4 mins until creamy, pour into a jug, cover and chill for 25 to 30 min. Makes 3/4 cup.

 

Ingredients for Salad:

  • 4 medium potatoes
  • 250 gr (1/2 lb) whole frozen beans
  • boiling hot water
  • 125 gr (1/4 lb thick bacon
  • 1 medium white chopped onion
  • chopped parsley

 

Get ingredients for salad and in separate pans of boiling water, cook potatoes and beans for 12 to 15 min. Drain potatoes, peel and slice thickly and set aside to cool. Drain beans and set aside also to cool. Meanwhile cut the bacon into small chunks and cook in pan until crisp. Lift out and drain. Heap the beans into the centre of a salad bowl and arrange potato slices around the edge. Scatter bacon and chopped onion on top. Drizzle vinaigrette sauce over the vegetables and cover and chill for 20 to 25 min. Sprinkle with parsley and serve.

 

Salad Ideas

Salads are essential to summer. Our summer is enduring, hot and humid and so I look for ways to change up our traditional lettuce salad.

Two Mexican inspired salads from delicious February 2015 are simple and easy and makes for a colourful lunch.

Black Bean Salad

Mexican Black Bean Salad

Corn Kernels, canned – drained

Black beans, canned – rinsed and drained

Coriander – leaves removed from stem

Small tomatoes (grape, cherry, mini) – halved

Avocado – sliced

Cos lettuce – shredded

Corn tortillas – sliced into 2 cm strips, tossed lightly in oil and baked in oven until crisp

Sour cream and sweet chilli sauce

Lime wedges – for serving

Brunch Salad

Brunch Salad

Cos lettuce – leaves washed and separated

Corn on the cob – char grilled then cut away from cob

Baby spinach leaves

Avocado – sliced

Streaky bacon – crispy fried

Corn chips

Sour Cream dressing: sour cream, lemon, salt and pepper

Layer and combine on a serving platter and drizzle dressing.

Haloumi Salads : A couple of options

Before you think that my teenager actually eats salads, I must own up: I make salads because I know my son will eat possibly one ingredient in the bowl and I hope one day he might venture out and actually eat the green and red things on the plate as well.

I do know that in a push, when there is nothing else to eat, KJ will eat salad greens, but they are definitely not his first preference.

He does like haloumi so here are a couple of his liked haloumi recipes:

IMG_3446

Pan Fried Haloumi with Lemon, Garlic and Thyme

Ingredients

2 x 180 g pkts haloumi, drained

1 tablespoon olive oil

Zest from 1 lemon (use a vegetable peeler)

2 garlic cloves, sliced

6 sprigs fresh thyme

1 tablespoon lemon juice

Serve with lemon wedges and rustic gluten free bread

Method

Cut haloumi into 12 rectangular pieces.

Heat the oil in a non-stick frying pan over medium-high heat.  Cook the lemon zest, garlic and thyme stirring for 2 minutes to develop the flavours.

Add the haloumi to the pan and cook for 2 minutes each side or until golden.

Drizzle with lemon juice and transfer to a large serving plate.

Season with pepper and serve immediately with sliced bread and lemon wedges.

IMG_0790

Haloumi and Pomegranate Salad

Ingredients

Cos lettuce

Mini cucumbers

Pomegranate seeds

Haloumi cheese  (pan fry sliced haloumi)

Dressing: 2 tabs honey, 2 tabs lemon, 2 tabs olive oil,  1 tabs oregano leaves chopped, sea salt flakes and pepper. Whisk in bowl and drizzle over salad.

Heirloom Tomato and Haloumi Salad

 Ingredients

140 ml olive oil

1 garlic clove, crushed

2 tablespoons shiraz vinegar or red wine vinegar

50 g unsalted butter, 2 garlic cloves, crushed and 4 sliced and cubed gluten free multigrain bread (to make croutons or use Glutino Bagel Chips)

250 g haloumi, sliced, pan fried

500 g mixed heirloom tomatoes sliced (or use a colourful variety of tomatoes)

1 cup rocket, baby spinach and basil leaves

Method

Whisk 1/3 cup oil, garlic and vinegar together in a bowl, season and set aside.

To make croutons, heat 2 tabs oil and butter in a frypan over medium heat.  Cooked bread for 4 minutes until crips.  Add garlic and remaining 1 tabs oil and cook for 1 – 2 minutes.  Drain on paper towel.  Cool.

In a serving bowl or platter, combine croutons, dressing and remaining ingredients.

(Delicious Dec 14/Jan 15)

Italian Pea Salad

Pea Salad (1)

One of my mother’s recipes, this summer salad is a winner for its simplicity and taste.

When the day is hot and I am looking for an alternative to a lettuce salad, then this is the salad I turn to.

Italian Pea Salad

1 tin canned peas

1/4 red onion, diced finely

2 – 3 Roma tomatoes diced or a handful of cherry tomatoes halved

sea salt and ground pepper to tastePea Ingredients

olive oil

balsamic vinegar

Assemble peas, onion and tomatoes in a bowl and lightly toss.

Season with salt, pepper, olive oil and balsamic vinegar.