Saturday, January 1, 2011

4 Yummy Salads

Summer is the time for fruit and salads! so here are some of my favorite salads- they're a little indulgent since I used them to bring to christmas gatherings but if you want to you can remove the nuts/oil for a lower calorie option. 

They're yummy and filling (unlike munching on celery/lettuce) and will please veggies and omnivores alike, even those who think they don't like lentils- I'm serious, I took them along to two holiday gatherings and was asked for the recipes both times! And the best bit is- they're really quick and easy to make!!

Carrot Salad
Serves 8
6 medium grated/shredded carrots
1 cup pine nuts/slithered almonds
handful of parsley
juice of 1/2 lemon
cracked black pepper
  • grate carrots (food processor or v slicer are the best)
  • toast nuts- (careful they keep cooking after you take them off the heat)
  • mix together
  • add parsley, lemon juice pepper and stir!
Lentil/Bean Salad
Serves 8
2 tbsp tomato paste
1 cup water
1 can brown lentils
1 can chickpeas
1 can small white beans
Juice of 1/2 lemon
1/2 tsp chili powder
2 tsp gram marsarla
1/2 tsp cumin powder
1 1/2 tsp coriander powder
8 cloves
8 cardamon pods (use seeds only)
handful of parsley
  • Grind spices in mortar and pestle (or electric spice grinder)
  • dry fry spice mix- fry off till fragrant
  • add tomato paste and fry off (maybe 2 mins?)
  • add water and let it reduce to sauce consistency
  • drain and rinse beans/lentils
  • pour sauce over lentils/beans and stir
  • squeeze lemon juice over and sprinkle with parsley

Bean and Sun dried tomato Salad
Serves 1 as a meal or 2 as a side dish
3/4 bowl of mixed lettuce
1/2 clove garlic
1/2 spring onion
6 marinated sun dried tomato halves
1 can white beans
1 tbsp balsamic vinegar
handful of chopped almonds
  • rinse, chop and spin lettuce
  • mince garlic and onion, sprinkle over lettuce
  • roughly chop tomatoes and add
  • drain and rinse beans- add
  • sprinkle over balsamic vinegar and toss
  • sprinkle chopped almonds over the top

Pasta Salad
Serves 8
500g Packet of Spiral Pasta (rice, corn, vegetable, gluten free etc)
20 or so sun dried tomatoes with marinating oil (enough to coat pasta)
1 shredded/grated carrot
Juice of 1/2 lemon
Cracked black pepper
Oregano
  • cook pasta
  • drain and rinse under cold water- transfer to serving bowl
  • grate/shed 1 carrot, mix through pasta
  • roughly chop tomatoes and add along with some marinating oil (2 tbsp approx)
  • squeeze over lemon
  • season to taste- sprinkle with fresh oregano
Hope you're all having a wonderful new year and appreciate all the little things in life xxx
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1 comment:

  1. I'm looking forward to trying the bean and sun dried tomatoe salad. I went vegetarian again recently and I find it hard to find HEALTHY vegetarian recipies... let alone vegan!

    Keep up the good work.

    ~ Harlow

    ReplyDelete

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