Creamy German Cucumber Salad

2 large cucumbers (700 g), sliced or small diced 
1 tsp salt
1/4 cup sliced yellow onion
1 clove garlic, minced

3/4 cup sour cream 
1/4 cup plain yogurt
2 Tbs white wine vinegar
2 Tbs chopped fresh dill
2-3 tsp sugar
1/2 tsp salt
1/4 tsp pepper

Place the sliced cucumbers in a bowl and toss with the teaspoon of salt. Let sit for about 30mins then drain thoroughly. Add the sliced onions to the cucumbers.

Place all remaining ingredients in a small bowl and stir to combine. Pour the dressing over the cucumbers and stir to combine. Cover and chill for at least 2hrs before serving.

Vietnamese Chicken Salad

1 whole BBQ chicken, peeled into strips

1 cup celery, thinly sliced

2 medium carrots, julienned

1 cup cabbage, finely shredded

1 small onion,  sliced

3 Tbs coriander leaves

3 Tbs mint

Dressing

3 Tbs sugar

2 Tbs water

1 Tbs fish sauce

1 tsp garlic, crushed

2 Tbs white vinegar

1 red chilli, finely chopped

Topping

2 Tbs peanut oil

1 1/2 tsp garlic, chopped

1/3 cup unsalted roasted peanuts, crushed

1 Tbs brown sugar (or caster sugar)

Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl. To make dressing place all ingredients in a jar and shake until sugar has dissolved and ingredients are well combined. To make topping heat oil in a wok, add garlic and cook over moderate heat, stirring, until golden brown. Stir in the peanuts and sugar. Pour the dressing over the chicken mixture and toss to combine. Sprinkle over topping just before serving.

Serves 4

Great summer lunch! or impressive share salad!

 

via The Essential Asian Cookbook

Christmas Egg Salad

12 boiled eggs, quarted

1 1/3 cup mayonnaise

6 Tbs cream

Curry to taste

Salt and pepper

Chives

 

Mix cream, mayo and curry together. Season to taste. Fold in eggs carefully. Garnish with chives.

Oriental Fried Noodle Salad

1 pkt (100g) Changs Original Fried Noodles 
½ Chinese cabbage (wombok) 
6 green onions, sliced 
½ cup slivered almonds, toasted (or peanuts)

Dressing
1/4 cup white vinegar
1/4 cup castor sugar
1 Tbs soy sauce
1 tsp sesame oil
1/2 cup oil

Combine all the dressing ingredients in a saucepan. Stir well over low heat until sugar is dissolved. Cool. Toss the cabbage, chopped green onions and almonds in a salad bowl. Add dressing and mix well. Just before serving add the noodles and toss thoroughly.


Option: add 300g shredded chicken or pork.

via

Fernwood Recipes

Zesty Prawn and Spinach Spaghetti

Lemon Chicken with Yoghurty Quinoa Salad

Lentil and Beef Salad

Lamb Chops with Couscous Salad  

Via Fernwood Fitness magazine

Garlic Roasted Potatoes and Capsicum

1kg potatoes
1 large red capsicum
1 large yellow capsicum
2-3 red or white onions, peeled and cut into wedges
2-3 large cloves garlic, finely sliced
6 thyme sprigs
1/2 cup olive oil
1/4-1/2 tsp paprika

In a saucepan, cover potatoes by 10cm in water. Salt and bring to the boil. Steadily simmer for 20mins. Drain. When cool enough to handle, peel and cut into bite-sized chunks. Preheat oven to 220C. Core, deseed and slice capsicum into 2-3cm chunks. Add to the potato, along with the onion, garlic, thyme leaves, olive oil, 2tsp salt and paprika. Mix. Spread evenly onto baking tray. Roast for 40mins, stirring in-between, until veggies are golden and caramelised.

The Salad Book, Belinda Jeffery

Fried Rice Salad (Nita's)

1 cup cooked rice
1/4 cup oil
1 cove garlic, crushed
1 red capsicum, diced
250g broccoli florets
425g tin baby corn, drained and quarted
1 carrot, thin strips
200g ham, thin strips
2 Tbs soy sauce
1/4 tsp 5 spice powder
1/4 tsp saffron powder
1 tsp fresh ginger, chopped
3 spring onions, sliced

Stir fry oil, garlic, capsicum, broccoli, corn and carrot till tender. Add ham, rice, sauce and spices, stir well. Add spring onions, cool. Refrigerate several hours before serving.

Tuna and Tabouli Couscous on Turkish bread

425g can tuna
1/2 cup couscous (prepared to pkt instructions)

finely chopped:
1 Tbs spring onion
1/1 cup parsley
2 Tbs mint
1 tomato
1/2 cucumber

1 tsp lemon rind
1 Tbs lemon juice
Turkish bread
Hommus
Avocado

Drain tuna. Combine prepared couscous, onion, parsley, mint, tomato, cucumber, lemon rind and juice. Cut bread into slices and toast. Spread with hommus and spoon on tabouli mixture. Top with chunks of tuna. Serve with avocado as side garnish.

Thai Beef Salad

3cloves garlic finely chopped
4 coriander roots, finely chopped
½ tspn freshly ground black pepper
3 tblspn oil
400 g rump or sirloin steak
1 small soft leaf lettuce
200g cherry tomatoes
1 medium Lebanese cucumber
4 spring onion
½ cup fresh coriander leaves

Dressing
2 tblspns fish sauce
2 Tbs lime juice
1 Tbs soy sauce
2 tsp chopped fresh chilli or chilli flakes
2 tsp soft brown sugar

Combine the garlic, coriander roots, black pepper and 2tblspns oil. Finely grind the mixture in a morter and pestle or blend it well in a food processor or blender. Spread the mixture evenly over the steak.
Heat the remaining oil in a heavy based pan or wok over high heat. Add the steak to the pan and cook for about 4mins each side, turning the steak once only during cooking. Remove the steak from the pan and allow to cool
Wash the lettuce and separate the leaves, cut the tomatoes in half, cut the cucumber into chunks and chop the spring onions
To make the dressing: Combine the fish sauce, lime juice, soy sauce, chilli and brown sugar in a small bowl, stirring until the sugar has dissolved
Cut the cooled steak into thin strips. Place the prepared lettuce on a serving plate and arrange the tomatoes, cucumber, spring onion and strips of steak over the top. Drizzle over the dressing and scatter over the coriander leaves, serve immediately.