Summer Salad Recipes - Curried Rice Salad.

Ok, I must admit it really hasn't been salad eating weather here over the last few weeks... I have no idea where summer has decided to hide, but I thought I would share this Curried Rice Salad with you anyway... It is a tad yummy!

Curried Rice Salad

Ingredients: 

• 2 cups cooked long grain rice, chilled
• 1 apple, peeled, core removed, chopped
• 1 red onion, finely chopped
• 1 green capsicum, diced
• 1/3 cup raisins
• 1/3 cup fresh flat-leaf parsley, chopped

Dressing: 

• 1/4 cup olive oil
• 1/3 cup white vinegar
• 2 teaspoons curry powder
• 1 tablespoon caster sugar
• 1 garlic clove, crushed 

1.  Place rice into a large bowl. Add apple, onion, capsicum, raisins and parsley. Toss gently to combine.
   
   
2. Make dressing: Combine all ingredients, and salt and pepper, in a screw-top jar. Shake well to combine. Pour dressing over salad. Toss gently. Serve with barbecued or grilled meat, chicken or fish.

Summer Salad Recipes - Greek Salad.

 

This just happens to be Andy's and Cameron's favourite salad. I can honestly say that they have a Greek salad at least once a week... And that's even in winter!!

Greek Salad

Ingredients

2 tomatoes

1 cucumber

1 red onion

A hand full of olives

A sprinkle of Oregano

As much Fetta cheese as you like.

 

Dressing

1/4 Olive Oil

1/4 Vinegar 

A pinch of salt

 

1. Combine the tomato, cucumber, onion, olives and fetta in a serving bowl. 

2. Sprinkle with the Oregano.

3. Combine the oil and vinegar in a small bowl; season to taste with salt. Drizzle the dressing over the salad.

 

Summer Salad Recipes - Caesar Salad

As summer is fast approaching here in Australia I though over the next few weeks I would share some of my favourite salads that I like to make for my family during summer. The first one is a very popular one in our house... Well, ok, I love it, the boys tolerate it....   

Caesar Salad

Ingredients

• 2 small crusty sourdough bread rolls, torn into bite-sized pieces
• Olive oil spray
• 4 bacon rashers, rind removed, coarsely chopped
• 1 cos lettuce, leaves separated
• 60g parmesan, finely grated

Dressing

• 1 egg
• 2 garlic cloves, crushed
• 2 tbs fresh lemon juice
• 60ml (1/4 cup) olive oil
• 60ml (1/4 cup) grapeseed oil

 

1. Preheat oven to 180°C. Spread bread, in a single layer, on a baking tray and spray with oil. Bake for 10-15 minutes or until crisp and golden. Set aside to cool completely.

 

2. Meanwhile, to make the dressing, bring a saucepan of water to the boil over high heat. Add the whole unpeeled egg and cook for 2-3 mins. Use a slotted spoon to remove egg from the water. Crack the egg into a bowl and use a teaspoon to remove any remaining egg from the shell. Place the egg, garlic and half the lemon juice in a food processor and process to combine. With the motor running. add the combined oil in a thin, steady stream until the dressing is thick, adding a little of the remaining lemon juice until the dressing is a pourable consistency. Season with pepper.  

 

3. Heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 3-4 mins or until crisp and browned. Transfer to a plate lined with paper towel.

4. Combine the lettuce, croutons, bacon and half the parmesan on a serving platter. Drizzle over the dressing and top with the remaining parmesan.