Thursday, November 8, 2012

Sensational Salads II

Tomato & Bocconcini Balsamic Salad
serves 6  preparation 10 mins

2 x 400g tomato medley
1 large red onion sliced
200g tub of bocconcicni, drained and torn in half
1/2 cup pitted balck olives
1 cup basil leaves

3 tblspns olive oil or flaxseed oil
2 tblspns balsamic vinegar

Combine oil and balsamic
Arrange tomatoes, onion, bocconcini, olives and basil on a serving platter, drizzle with dressing and enjoy!

Salmon and Asparagus Salad
serves 4  preparation 20 mins  cooking 10 mins

400g skinless, boneless salmon fillets
1 bunch of asparagus, ends trimmed
100g snow peas
400g can cannellini beans, rinsed and drained
125g Brie cut into thin wedges
1 1/2 tbsp white wine vinegar
1 1/2 tbsp olive oil
2 tsp finely chopped dill
1 tsp Dijon mustard

1. Preheat oven to 180C or 160C fan-forced.
Line an over tray with baking paper. Place salmon on baking tray and cover with another sheet. Bake for 10 mins until just cooked. Set aside to cool.
2. Place asparagus and snow peas in a large heatproof bowl and cover with boiling water. Stand for 1 min then lift out and plunge into iced water. Stand for 1 - 2 mins then drain and pat dry.
3. Cut asparagus and snow peas in half lengthways. Break salmon into large flakes and arrange on a platter with asparagus, snow peas, beans and brie.
4. For the dressing, combine ingredients well and season to taste. Drizzle over salad and serve.

Tomato and Olive Salad
serves 6  preparation 10 mins

6 ripe tomatoes, sliced
1 small red onion, finely sliced
2 tbsp chopped parsely
1/4 cup pitted green olives, halved
2 tbsp each Red wine vinegar and olive oil

Arrange tomato slices on a serving platter and top with onion. Scatter parsley and olives.
Drizzle vinegar and oil over the salad, season with salt and pepper to taste.

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