Warm roasted vegetable salad
Preheat oven to 220 degrees C. Line a large baking tray with baking paper. Place pumpkin and potato in a microwave dish with a little water, cover with cling film and cook in microwave on HIGH (100%) for 4 minutes. Toss pumpkin, potato, capsicum, ... [... more]
Better Homes & Gardens Australia |
Roasted Root Vegetable Salad
Toss the vegetables with the olive oil and half the combined spices. Season with salt. Tip into a large roasting pan. Roast for 1 hour, shaking the pan occasionally to prevent the vegetables from sticking. Mix together the remaining spices, ... [... more]
Australian Womens Weekly |
Root vegetable salad
Heat 2 tablespoons of the oil in a large sauté pan; add pumpkin, carrots, parsnips and onion and sauté 5 minutes until starting to caramelise and brown slightly. Combine sautéed vegetables with beetroot, garlic, remaining oil, salt [... more]
Australian Womens Weekly |
Roasted vegetable salad
Toss prepared vegetables with a little of the olive oil. Place on a preheated barbecue or hot plate and grill for 5-10 minutes or until tender. Toss cooked vegetables with remaining oil, hickory bbq sauce, lemon juice chopped marjoram and ... [... more]
Australian Womens Weekly |
Salmon with Warm Vegetable Salad (Libra) - TOMAS ...
Preheat oven to moderate (180°C/160°C fan-forced). Combine 2 tablespoons of the olive oil, onion, and dill in small bowl; rub over fish. Place fish on large oiled baking tray, roast in moderate oven, uncovered, about 15 minutes or until salmon is [... more]
Australian Womens Weekly |
Char grilled vegetable salad with macadamia nut dressing
Cool, peel and cut diagonally into 1cm slices. Brush sweet potato slices and asparagus lightly with macadamia nut oil and then char grill until cooked through. Char grill prosciutto until crisp. For the dressing, heat 1 tablespoon of macadamia ... [... more]
Australian Womens Weekly |
Char grilled rib eye with roasted vegetable salad
Remove any excess fat and sinew from the bones, leaving the ends exposed. Brush both sides lightly with oil and season with salt and pepper. Cook the steaks on a pre-heated barbecue or hot plate, for 5-8 minutes or until cooked to your ... [... more]
Australian Womens Weekly |
Ocean Trout with Roast Vegetable Salad - KATRINA ...
Combine carrot and whole tomatoes in small roasting tin; drizzle with olive oil. Roast in hot oven for approximately 20 minutes. Cook the fish in the same oven for 11 minutes or until cooked as desired. Combine celery, roasted carrot and tomato, ... [... more]
Australian Womens Weekly |
Salmon with warm vegetable salad
Cut the kernels from the corn cob. Heat remaining olive oil in a large frying pan. Add the corn, carrot and peas; cook, stirring, until tender. Add asparagus and tomato, cook, stirring, until just tender. Add spinach and beetroot, toss gently to ... [... more]
Australian Womens Weekly |
Gado-Gado 2 (Malay Vegetable Salad)
There are many vegans and lacto-vegans here, we are multireligious and multiracial. I am myself a Christan of Portuguese/British descent, I was trained at a UK university in Food and Nutrition (Tropical& Western Nutrition). I also worked in K St ... [... more]
International Vegetarian Union |
Gado Gado (Mixed Vegetable Salad with Peanut Sauce)
Note: Vegetables may be added to the ingredients or substituted for the ones listed here Chill all the vegetables separately in individual containers. In a large serving bowl or on a platter, arrange the vegetables in layers as follows: Potatoes ... [... more]
International Vegetarian Union |
Asian Vegetable Salad with Apricot Dressing
The basic recipe came out of the Veg. Times, but I made a few modifications. Then server over a plate of mixed greens - I used packaged European greens that were dark and leafy, the good for you lettuce. I made a big enough bowl of this stuff ... [... more]
International Vegetarian Union |
