Salads Archives

Potatoe Salad

A great accompaniment for BBQ’d meat or poultry dishes.. and so simple to make.

Ingredients

  • 2lb Yukon gold or salad potatoes all of similar size so they all are cooked at the same time
  • olive oil
  • seasoned rice wine vinegar
  • salad onions – chopped
  • Hellmans mayonnaise (or Best Mayonaise in the US) – same products
  • generous amount of ground pink Himalayan salt
  • chopped chives for garnish
  1. Bring the potatoes to the boil and simmer gently with a lid, for 30-40 minutes, depending on size until just soft through, but not until the outside of the pototao starts to fall away with the skin
  2. Meanwhile prepare the dressing by mixing 3 parts olive oil,  2 parts cold water, 1 part vinegar, plus 1 part mayonnaise into a very large mixing bowl
  3. Mix/Whisk until creamy, add more mayonnaise for extra creaminess
  4. add salt, mix very well
  5. Stir in chopped  Salad onions  and leave dressing to settle
  6. Peel and slice potatoes while hot
  7. Slice potatoes into 1/2 cm strips and separate slices while cutting, so they don’t stick together and can be mixed into the dressing more easily.
  8. Add easch sliced potato, one at a time, to the dressing in layers while still warm, turning potatoes  gently after adding each potato, until all coated by dressing, reapeat until all potatoes are added. – If dressing becomes too dry and further potatoes are still to be added,  pour a weak mixture of vinegar and water and optionally a little mayo and salt to the dressing, over the potatoes already added before mixing in the last potatoes. The salad needs to be quite wet when all the potatoes are added as the dressing thickens when chilled.
  9. Add more salt to taste.
  10. Chill
  11. Empty salad into a serving dish and Garnish with chives, some dill or some fennel leaves
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Martys Orzo Salad

Ingredients

  • Cooked Orzo
  • Red Wine Vinegar
  • Olive Oil
  • Vegetables
  • diced bell peppers
  • diced scallions
  • grated gruyere
  • grated parmesan
  • toasted pine nuts
  • fresh basil chopped
  • ground pepper, fresh
  • cooked asparagus
  • sun-dried tomatoes chopped
  1. Drain Orzo
  2. Add the dressing to the Orzo while still warm, the Orzo will absorb a lot of it, so dress again as necessary until ready to serve
  3. Prepare the vegetables and chill separately until ready to serve
  4. Serve garnished with the toasted pine nuts
This recipe can all be prepared well ahead of time, Pesto can be used instead of oil and vinegar, and 1 cup of uncooked Orzo makes enough for two, and then some.
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Ritas ORZO Chicken Salad

This is a delicious salad and can actually be made with any pasta, not just Orzo
Ingredients
  • Cooked Orzo
  • 2 Chicken thighs, diced
  • 1 Courgette, diced
  • 1 Onion, diced
  • 1/2 Red Pepper, diced
  • 1 clove garlic
  • 2 tablespoons Olive Oil (more if needed)
  • Feta cheese, crumbled
  • 2 bunches Oregano, chopped
  • 1/2 lemon, juice only
  • 1/2 cup pine nuts
  • 3 tablespoons sun-dried tomatoes and oil, chopped
  • dissolved bullion stock
  1. Cook the Orzo as instructed on the packet
  2. Stir fry the chicken in Olive Oil
  3. Add pressed garlic, onion and pepper, stir fry until chicken cooked
  4. Add Courgette and stir fry until softened
  5. Remove from heat
  6. Add to cooked Orzo with a little bullion Stock and lemon juice
  7. Don’t make it too wet
  8. Stir in Oregano, tomatoes, pine-nuts and oil
  9. Gently mix in Feta Cheese and serve warm (Delicious served cold too.)
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Spicy CUCUMBER Salad

Serves 3

Ingredients

  • 2  large                         – cucumbers, peeled, halved, seeded, and thinly sliced
  • 2 teaspoons                  – kosher salt
  • 1/2 cup                        – rice vinegar
  • 1/2 cup                        –  water
  • 2 tablespoons               – sugar
  • 1/4 teaspoon                 – crushed red pepper
  • 2 tablespoons               – finely chopped red onion
  1. Soak chopped onion in water to reduce strength
  2. Combine the vinegar, water, sugar and pepper in a small saucepan. Bring to the boil. Reduce the heat and cook until reduced to 1/3 cup (about 10 minutes). Remove from the heat and cool
  3. Place the cucumber slices in a colander and sprinkle with salt. Mix well. Leave for one hour to drain.
  4. Place unrinsed cucumber slices on several layers of paper towels, cover with additional towels. Let stand for 5 minutes, pressing down occasionally.
  5. Add drained chopped onion into the cooled dressing.
  6. Combine cucumbers and dressing in a medium bowl and toss well.
  7. Sprinkle with finely chopped peanuts (optional)

This is my version of Lindas Cucumber Salad – View original recipe at www.LindasFavorites.com

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