Tag Archives: salads

Food Monday ~ Fennel Salad

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I love Fennel, steamed, roasted and raw.  Today I have a salad with the uncooked variety.

Fennel with Radish and New Potatoes.

Serves 4

  • 500g new potatoes
  • 1 fennel bulb
  • 1 bunch of radishes
  • 3 tablespoons of French Dressing

Cook the potatoes in their skins in boiling salted water, with one sprig of mint for 15 to 20 minutes.  Drain well.  Finelly slice the fennel, radishes and potatoes.  Chop the remaining mint leaves.  Put the  fennel, radishes, potatoes and mint in a salad bowl.  Pour over the dressing while the potatoes are still warm and toss well.

Food Monday ~ More Salads

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We are enjoying some very warm spell in Ireland, something we have waited a very long time for, so today again I have a couple of salads for you.

Russian Salad

4ozs cooked new potatoes
4ozs cooked carrots
4ozs cooked French beans
2ozs cooked peas
1 onion diced
3x15ml spoon mayonnaise
2x15ml spoon natural yoghurt
½ x2.5ml spoon paprika
I small lettuce shredded

Dice potatoes, carrots & French beans add peas and onions

Stir together the mayonnaise, yoghurt and paprika and spoon over the vegetables.Gently turn them in the dressing until evenly coated.Line the serving dish with lettuce and spoon the salad on top.Garnish with lemon wedges.

Greek Country Salad

100g Feta Cheese crumbled
1 large onion sliced
8 large Tomatoes thickly sliced
50g Black Olives

Dressing

2 cloves Garlic crushed
1x5ml spoon chopped Oregano
1×5 ml spoon Coriander seeds crushed
4×15 ml spoon Olive Oil
Salt & Black Pepper

Mix together the cheese, tomatoes, onion and olives in a serving bowl.Mix the garlic, oregano, coriander and olive oil and season with salt & pepper.Just before serving, pour the dressing over the salad and toss well.Garnish, if liked, with chopped parsley.

Food Monday ~ Salads

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Salads.

Beetroot & Pepper Slaw

4ozs raw Beetroot
6ozs firm Green Cabbage
1 Green Pepper
1 Red Pepper
3ozs seedless Raisins

Dressing:

1tblsp Clear Honey
1tblsp Lemon Juice
4tblsp French dressing

Shred the beetroot and cabbage into a large bowl.De-seed and thinly slice the peppers and add to the beetroot.Whisk the honey and lemon juice into the French dressing until the honey has dissolved, then add the raisins.Leave them to soak in the dressing for about 30 minutes.Pour the dressing over the salad, mix well and turn into a serving bowl.

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Cheese Pineapple & Walnut Salad

150g Cheddar Cheese
1 Red Apple
175g Pineapple Chunks
50g Walnuts
100g Celery
1tablespoon Parsley
50g Mayonnaise

Cube cheese, chop celery, apple, walnuts & parsley.Toss lightly with mayonnaise.

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Fennel & Orange Salad
Serves 4

4 Small Oranges in segments
12 Calamata Black olives
1 head fennel, thinly sliced, leaves reserved
Toss together in a bowl

Dressing:

2tblsp Extra Virgin Olive Oil
1tsp Dijon Mustard
1tblsp White Wine Vinegar
Salt & Pepper

Combine dressing ingredients, pour over salad & toss gently before serving.

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Tomatoes with Basil

1lb firm Tomatoes
2 Shallots thinly sliced
1tsp Caster Sugar
1 clove Garlic crushed
4tblsp French dressing

Skin the tomatoes if liked.Slice them thinly and arrange on a flat dish or plate.Sprinkle with the shallots and sugar.Mix the garlic into the French dressing and pour this over the tomatoes.Garnish with 1tblsp chopped basil and a sprig of basil.

Food Monday ~ Salmon, Prawn & Potato Salad

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With the stretch in the days and a touch of sunshine to warm our hearts, my taste buds travel towards tasty salads.  To celebrate I share an easy, colourful and tempting salad that works well for lunchtime or in smaller portions for a starter.  With each tasting I am reminded of my friend Paddy, now living in Scotland, who turned a simple salad lunch with a glass of white wine into a special occasion.

Salmon, Prawn & Potato Salad
Serves 4

625g of new potatoes, well scrubbed
50g of smoked salmon cut into thin strips
250g prawns, cooked and peeled
125g halved seedless grapes
50g nuts, pecan are my preference for this recipe
1 tablespoon of snipped chives
1 tablespoon fresh dill, chopped to use for garnish.

Dressing

4 tablespoons soured cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
salt & freshly ground black pepper

Cook the potatoes in a pan of lightly salted water for about 15-20 minutes until just tender.  Drain well and allow to cool.  Slice the potatoes and put in a bowl.  Add the smoked salmon, prawns, grapes, nuts and the snipped chives.  Mix the salad lightly, using two forks.

For the dressing:

Mix all the ingredients in a small bowl and whisk to combine.  Pour the dressing over the salad just before serving and toss lightly to coat.  Sprinkle with dill and serve.

UPDATE: Elly finally got around to answering comments about her tomato soup recipe last night, so if you had a question for her the answer will be here.

Food Monday ~ Salads

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Melon & Beetroot Salad

1 small Galia Melon
8ozs cooked fresh beetroot
5 tablespoons French dressing
2 tablespoons soured cream

Halve the melon, remove the seeds and using a melon scoop, scoop out the flesh into rounds, put to one side.Neaten the inside of one half of the melon.Cut the beetroot into rounds with the melon scoop.Mix together the French dressing and cream, and toss the beetroot shapes in the dressing.Just before serving, spoon the beetroot and the melon rounds into the trimmed melon shell, and garnish with the watercress.

Fennel & Cucumber Salad

1 small cucumber cut into matchsticks
4 large bulbs Fennel

Dressing

6 tablespoons French Dressing
1 teaspoon Cumin seeds
1 teaspoon prepared Mustard
A dash of Anise (optional)

Cook the fennel in a pan of boiling salted water for 5 minutes only, drain and refresh under cold running water and drain thoroughly.Cut the fennel bulbs in half lengthways.Mix together the French dressing, cumin seed, mustard and a few drops of anise if used and pour this dressing over fennel while still hot.When the fennel has cooled, toss into a serving bow with the cucumber strips and mix thoroughly.Garnish with watercress sprigs

Brown Rice Salad

100g Brown Rice
1 Tomato
1 stick celery
1 tablespoon chopped parsley
1 tablespoon raisins
1 tablespoon peanuts
2 spring onions
2 tablespoons French dressing

Boil brown rice until cooked, drain, rinse and cool. Chop tomato, celery and onions and toss together and then stir in Rice. Add French dressing and serve.