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Salad Recipes

Quick and Easy Summer Recipes
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Brown rice and vegetable salad with basil dressing

Ingredients

  • 200g leftover roast beef, thickly sliced
  •  2 onions, cooked, cut into halves
  •  250g packet 90-second brown rice
  •  1 zucchini, halved lengthways, sliced
  •  125g cherry tomatoes, halved
  •  1/2 yellow capsicum, thinly sliced
  •  2 teaspoons wholegrain mustard
  •  1 1/2 tablespoons red wine vinegar
  •  1 tablespoon extra virgin olive oil
  •  1 tablespoon fresh basil leaves, finely chopped
  •  Basil leaves, extra, to serve

Method

  • Microwave rice following packet directions. Transfer to a bowl. Stir in zucchini. Cover. Stand for 5 minutes.
  • Add sliced beef to rice mixture with onion, tomato and capsicum.
  • Combine mustard, vinegar, oil and basil. Add to rice mixture. Toss well to combine. Season with salt and pepper to taste. Top with basil leaves. Serve.

Toasted barley salad with roast beets & sticky sweet dressing

Ingredients

  • 160g (2/3 cup) pearl barley, washed, dried
  •  1L (4 cups) water
  •  2 bunches baby beetroot, trimmed, scrubbed
  •  1 1/2 tablespoons extra virgin olive oil
  •  1 1/2 tablespoons red wine vinegar
  •  3 teaspoons honey
  •  3/4 teaspoon wholegrain mustard
  •  2 bunches asparagus
  •  1 green apple, quartered, sliced
  •  80g goat's cheese, crumbled
  •  2 tablespoons pepitas, toasted
  •  Micro herbs, to serve

Method

  • Preheat oven to 190°C/170°C fan forced. Heat a small saucepan over medium heat. Toast barley, stirring constantly, for 4 minutes or until golden. Add water and bring to boil. Reduce heat to low and simmer for 30 minutes or until tender. Drain and refresh under cold running water.
  • Meanwhile, wrap each beetroot in foil. Place on a baking tray and roast for 30 minutes or until tender. Discard foil.

  • Whisk the oil, vinegar, honey and mustard in a bowl. Season.

  • Place asparagus on a lined tray and spray with olive oil. Season and roast for 10 minutes or until tender.

  • Combine barley, apple, goat's cheese and half the dressing in a large bowl. Add beetroot and asparagus. Toss gently to combine. Drizzle with remaining dressing and sprinkle with pepitas and herbs.

Pasta salad with lentils, pesto & beans

Ingredients

  • 250g baby tomato medley mix, halved
  •  200g dried wholegrain penne pasta
  •  200g green beans, trimmed, sliced
  •  400g can brown lentils, rinsed, drained
  •  25g (1/3 cup) shaved parmesan
  •  60g (1/4 cup) basil pesto
  •  1/3 cup small fresh basil leaves

Method

  • Preheat oven to 170C/150C fan forced. Line a baking tray with baking paper. Place the tomatoes, cut side up, on the prepared tray. Spray with olive oil. Roast for 15 minutes or until softened slightly. Set aside to cool.
  • Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente, adding the beans in the last 2 minutes of cooking. Transfer to a colander and refresh under cold running water. Drain well.

  • Transfer pasta and beans to a large bowl. Add the lentils, tomato, parmesan, basil pesto and basil leaves. Season with pepper. Toss to combine.

Barbecued pumpkin, red onion and spinach salad

Ingredients

  • 1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled, seeded, thinly sliced
  •  1/4 cup (60ml) extra virgin olive oil
  •  3 red onions, cut into wedges
  •  300g baby spinach leaves
  •  200g feta, crumbled
  •  1 tablespoon wholegrain mustard
  •  2 tablespoons red wine vinegar 

Method

  • Preheat a barbecue on medium. Brush the pumpkin slices with a little of the oil and season with salt and pepper. Cook on barbecue for 1 minute each side or until tender. Transfer to a plate. Add onion to the barbecue and cook, turning, for 2 minutes or until it softens. Remove from heat.
  • Place the spinach, feta, pumpkin and onion in a large serving bowl. Combine the mustard, vinegar and remaining oil in a screw-top jar and shake until well combined. Drizzle over the salad and serve immediately.

18 Jan, 2019
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