Roasted Eggplant and Red Bell Pepper Salad
Roasted eggplant and bell peppers join sun-dried tomatoes and artichokes in this Italian-inspired salad.
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Blue Cheese and Tomato Spinach Salad (Vegetarian)
This colourful and delicious Blue Cheese and Tomato Spinach Salad, packs heaps of flavour and vitamins, and makes a simple yet tasty lunch. Happy Wednesday!
Ingredients (serves 2):
2 heaped teaspoons Aïoli
1/4 teaspoon dried oregano
2 tablespoons olive oil
1 1/2 tablespoon Modena Balsamic Vinegar
3 heaped cups fresh baby spinach, thoroughly rinsed and spin-dried
a small Green Onion
3 large or 6 medium Cherry Tomatoes
1/3 of a small yelllow Garden Bell Pepper
60 grams/2 ounces creamy Blue Cheese
In a small bowl, combine Aïoli, dried oregano, olive oil and Balsamic Vinegar. Stir energetically until smooth and well-blended. Set aside.
Put baby spinach in serving salad bowl.
Finely chop Green Onion; add to the bowl.
Halve Cherry Tomatoes or cut them into quarters depending on their size, and seed and thinly slice Garden Bell Pepper. Add to the bowl.
Crumble half of the Blue Cheese into salad bowl. Drizzle with reserved dressing sauce, and toss gently, to coat all the veges.
Serve Blue Cheese and Tomato Spinach Salad, chilled, with a glass of also-chilled Marlborough Sauvignon Blanc.
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Greek Pasta Salad I - Tomato Pasta Salad
Taste the earthy flavors of the Mediterranean in every bite of this colorful summer salad. Tangy feta cheese, fresh mushrooms, tomatoes, onions, bell peppers and olives are tossed with spicy pepperoni and macaroni in an herb-infused vinaigrette.
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Beef and Pork Salad - Ham Salad
This recipe for sweet ham salad tastes great on crackers or as a sandwich on bread.
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Greek Cucumber Salad
Cucumber, kalamata olives, and a homemade dressing make a quick and simple Greek-inspired salad that is ready in twenty minutes. Sprinkle some feta cheese on top.
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Shrimp Salad - Cold Shrimp Salad
This cold shrimp salad without mayo is perfect for summer and includes fresh avocado, bell peppers, and garlic.
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Spanish Rice Salad
This hearty, surf and turf Spanish Rice Salad makes an excellent lunch or dinner on a hot day. And if you haven’t had a holiday yet, it feels a bit like it!
Ingredients (serves 1):
a drizzle of olive oil
1 red or yellow bell pepper (or one halve of each), rinsed
about 1 cup cooked, cooled rice
1 small Green Onion
half a dozen black olives
1 tablespoon extra virgin olive oil
1 tablespoon Raspberry Vinegar (or Xéres vinegar)
1 Sage and Lemon Sardine (or tinned sardine, kept in oil)
30 grams/1 ounce spicy chorizo
Heat a grill pan over medium-high heat, and drizzle lightly with olive oil.
Halve and seed bell pepper(s), and add to the hot grill pan, pressing each halve gently but firmly with a spatula to grill, about 2 minutes on each side until just charred. Remove from the heat; set aside.
Spoon rice in a medium bowl. Finely chop Green Onion, and add to the bowl, saving a little chopped green part for later. Add black olives, and drizzle generously with olive oil and Raspberry Vinegar.
Cut the grilled bell pepper halves into strips; add to the bowl.
Toss well to combine and coat in dressing. Flake in the Sardine, and gently toss once more, to mix.
Chill in the refrigerator, at least an hour.
Return grill pan over medium-high heat. Cut chorizo into slices and cook, about 2 minutes on each side in the hot grill pan.
Toss half of the grilled chorizo slices, along with their beautifully saffron-y cooking fat into the cold rice salad.
Enjoy Spanish Rice Salad immediately, topped with remaining chorizo and reserved chopped green part of the, immediately Green Onion.
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Simple Macaroni Salad
Crunchy bell peppers, green onions and crispy celery are tossed with macaroni pasta and dressed with a tasty blend of olive oil and mayonnaise flavored with dry soup mix.
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