Archive for salads

Grated Carrot Salad

Grated Carrot Salad (adapted from Family Circle Recipe Encyclopedia)

3 large carrots

1 small cucumber

1 tablespoon lemon juice

1/2 teaspoon ground ginger

1 tablespoon honey

1 teaspoon ground cinnamon

30ml olive oil

handful flaked almons

Peel and grate carrots. Cube cucumber and combine with carrot.

Combine lemon juice, honey, spices, olive oil and whisk until well mixed.

Lightly toast almonds

Just before serving combine all ingredients.


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Sesame Chicken Salad

Sesame Chicken Salad

3/4 cup pure maple syrup, eyeball the amount
1/3 cup dark soy, Tamari, eyeball the amount
1/2 cup sweet hot mustard, eyeball the amount
1/2 cup sesame seeds, a mix of black and white or all white
1/4 cup vegetable oil, 3 or 4 turns of the pan, total
1 1/3 pounds chicken breast tenders
Salt and pepper

1 1/2 inches fresh ginger root, grated or minced
3 tablespoons rice vinegar, 3 generous splashes
1/4 cup Chinese duck sauce or, apricot all fruit spread
1/4 cup vegetable oil, eyeball the amount

5 to 6 ounces mixed baby greens, 1 bag
1 /4 English or seedless cucumber, halved lengthwise then thinly sliced on an angle
1 /2 cup shredded carrots, a couple of handfuls
4 scallions, thinly sliced on an angle
1/4 pound snow peas, sliced on an angle

Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing. Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate.

Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing.

Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders.

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Asian Chicken Salad

Asian Chicken Salad

Marinade :

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon vegie oil

1 teaspoon grated ginger

1/2 teaspoon sugar

1lb / 450g chicken tenders (or cubed chicken breast)


1 bag coleslaw mix

1/4 cup white vinegar

2 tablespoons sugar

1 1/2 tablespoons vegie oil

1 cucumber, peeled and sliced

2 tablespoons finely sliced mint

1 cup chow mein noodles

Combine all chicken ingredients in a bowl and toss to coat.

Panfry or broil/grill until cooked through.

Pour coleslaw mix into a large bowl.

Combine vinegar, sugar, vegie oil in small pan and heat to boiling. Toss over coleslaw mix.

Add cucumber and mint and toss again.

Top with grilled chicken and noodles.

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Thai Beef Salad



800g/24oz lean beef rump steak

1/4 cup (60ml) fish sauce

1/4 cup (60ml) lime juice

3 Lebanese cucumbers (390g), sliced thinly

6 green onions, sliced thinly

150g/5oz bean sprouts, tailed

1 cup loosely packed fresh mint leaves

250g/8oz cherry tomatoes, halved

11/2 cups loosely packed coriander/cilantro leaves

1/4 cup (60ml) sweet chilli sauce

1 tablespoon soy sauce


Combine the beef with 2 tablespoons of the fish sauce and 1 tablespoon of the lime juice in a large bowl; cover, refrigerate for 30 minutes.

Drain beef; discard marinade. Cook beef on heated lightly oiled grill plate until browned both sides and cooked until desired. Cover, and stand for 5 minutes; slice thinly.

Meanwhile, combine cucumber, onion, sprouts, mint, tomato and coriander in bowl. Combine remaining fish sauce and juice with chilli sauce and soy sauce in screw-top jar; shake well. Add beef and dressing to salad; toss gently to combine


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Vietnamese Chicken Salad

Vietnamese Chicken Salad


2 chicken breasts, cooked and sliced thinly

½ thinly sliced cabbage

1 grated carrot

125g/4oz bean sprouts

¼ cup coriander/cilantro leaves




3 tablespoons sweet chilli sauce

1 tablespoon fish sauce

2 cloves crushed garlic

2 tablespoons white vinegar


Combine ingredients to make the salad. Combine dressing ingredients in a bowl and mix well. Pour dressing over salad and serve topped with crushed peanuts or cashews.


Alternate dressing


¼ cup soy sauce

1/3 cup rice vinegar

2 tablespoons peanut oil

2 teaspoons brown sugar

1 teaspoon sesame oil


(Combine ingredients and  mix well)


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Chicken, Peach and Spinach Salad

2 cloves garlic, minced

1 teaspoons finely grated lemon rind

1 teaspoon chopped fresh thyme

pinch salt and pepper

2 tablespoons EVOO

2 boneless chicken breasts

1 bag (6oz/170g) baby spinach

1/3 cup thinly sliced red onion

3 peaches, peeled,pitted and sliced

DRESSING : 3 tablespoons EVOO, 2 teaspoons white wine vinegar, 1/2 teaspoon sugar, salt and pepper


Combine garlic, lemon rind, thyme, salt, pepper and oil. Brush over chicken and marinate for 15 mins.

Grill or panfry chicken until cooked through. Thinly slice.

Combine dressing ingredients in a bowl and whisk together.

Combine spinach, onion and peaches together with chicken, serve with dressing.

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Cous Cous Salad

Cous Cous Salad

Prepare 1 cup of cous cous according to package (Can use chicken broth for the liquid).

Chop up carrots, cucumber, green onions and what ever else you would like to add (eg olives, radishes, chicken, chorizo, tomatoes). Add craisins and pine nuts or slivered almonds to the chopped veggies.  Add the cous cous.

Mix 3 TB balsamic vinegar, 2 TB olive oil, 1 TB dijon mustard and mix together.  Pour over cous cous mixture to coat all ingredients. 

Tastes much better if  you let it sit in the fridge for an hour or more to soak up the dressing.



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