Pumpkin salad
My sister learned how to make this salad from a Colombian lady, so I presumed is from there. I made last time for a dinner party of about 15 people and everybody had seconds. I took me about 1 hour to cook and prepared but I am a bit slow, ... [... more]
International Vegetarian Union |
Spinach Salad- RAELENE BOYLE
Combine olive oil, mustard and vinegar in a salad bowl. Toss through remaining ingredients and serve. Avocado, peeled and sliced 1 tablespoon tarragon vinegar 4 cups baby spinach leaves 2 tablespoons pine nuts, toasted [... more]
Australian Womens Weekly |
Panzanella salad
In a medium frypan, fry bread in olive oil until lightly golden. Set aside to cool. Combine all ingredients in a large bowl. Whisk the vinegar, extra virgin olive oil and salt and pepper together. Drizzle over the salad and serve. 1/2 loaf ... [... more]
Australian Womens Weekly |
Simple green salad
Rub the inside of your salad bowl with the cut surface of the garlic. Squeeze lemon into salad bowl and drizzle in a little olive oil - approximately 3 tablespoons. When you are ready to serve, toss your chosen leaves in the salad dressing and ... [... more]
Australian Womens Weekly |
Salad Dressing:
Leave green prawns in shell; smother in vegemite; cook on the BBQ for 3 minutes each side, or until cooked. Combine salad ingredients in a salad bowl and toss. Place all the salad dressing ingredients in a large jar, shake well, and pour over ... [... more]
Australian Womens Weekly |
Panzanella - Tuscan Bread and Tomato Salad
Tear up the bread and fry slightly with the garlic and thyme. Place into a salad bowl. Sprinkle over just enough water to moisten. If it becomes too wet, squeeze it out. Add the tomatoes, onion, capers, anchovies and herbs to the bread, and pour ... [... more]
Australian Womens Weekly |
Grilled Eggplant Salad (Yam Makreua Yao)- DAVID ...
Grill the eggplants until charred and soft. Place in a bowl, cover until cool and then peel. Combine all the other ingredients in the bowl with the eggplants. The salad should taste smoky, hot, and equally sour and salty. Arrange on a plate and ... [... more]
Australian Womens Weekly |
Sticky Devilled Beef Ribs with Warm Kumara Salad
This recipe can be prepared a day ahead. Warm Kumara Salad is best made close to serving. INGREDIENTS Combine the ribs, stock, water, honey and garlic in large saucepan. Bring to the boil then simmer, covered, for about one and a half hours or ... [... more]
Australian Womens Weekly |
Pear and radicchio salad
In a medium sized bowl, rub the bruised garlic around to leave only the juice, then discard the clove. Add the lemon, oil and seasoning. Cut the pear into quarters and remove the core. Slice finely from the top to the bottom and add to the salad ... [... more]
Australian Womens Weekly |
Thai Chicken Salad - MATTHEW JOHNS, 'THE FOOTY SHOW'
Season chicken breast with salt, pepper and some coriander. Pan fry chicken breasts. Season both sides. Mix remainder of coriander, shallots, spring onions, lemon grass in a large salad dish. Toss through chicken. Mix together dressing ... [... more]
Australian Womens Weekly |
Prawn and Blood Orange Salad
Place mustard, vinegar, oil, salt and pepper in a small bowl; whisk to combine. Combine salad ingredients in a large bowl. Pour over dressing and toss gently to disperse the dressing. Arrange on small serving plates. 2 teaspoons champagne ... [... more]
Australian Womens Weekly |
Pumpkin & Green Bean Salad with Lemon Yogurt Dressing
Arrange the lettuce leaves on four serving plates. Top with green beans, pumpkin and bacon. Combine yogurt and lemon juice and drizzle over salad. Serve. Accompanies Char-Grilled Vegetable Pizza INGREDIENTS Steam pumpkin for 10-15 minutes until ... [... more]
Australian Womens Weekly |
