summer's here....any salad recipes?

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[post=596091] - Salad recipes[/post]

I came across this recipe about 7 years ago in a christmas good food magazine, it's called 'Mango and Pistacho stuffing' it was to go with christmas dinner, so I thought I would try it out. Anyway, we had a little with dinner - it was beautiful - but then when having a salad in the evening I brought out the rice dish (cold) and it was even better. I haven't seen this recipe anywhere since, but I make it often and everyone who tries it asks for the recipe. It's great with hot meals, on its own, and with salad and I promise you will love it, the flavours are divine. The recipe makes a full large frying pan, and whats more you can freeze it and just take it out when you want it.

Mango and Pistachio Stuffing
2 tblsp Olive oil
3 shallots - finely chopped
1" root ginger
2 garlic cloves - finely chopped
2tsp cumin seeds
6oz Basmati rice
4oz shelled pistachio nuts - chopped
3oz dried Mango - chopped
4oz chestnut mushrooms - chopped
3/4 pint Vegetable stock
Seasoning

Method
Heat oil, add shallots, garlic and ginger and fry gently for 5 minutes until soft - not browned (stir to prevent browning).
Add cumin, rice and nuts and stir well until all coated in oil.
Stir in mango, mushrooms and stock, then bring to the boil. Reduce the heat, cover and simmer for 25 mins until rice is tender (remember to give it a stir every now and then so as not to burn or stick)
Taste and adjust the seasoning.

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There is a lot of chopping - what I do is chop everything first and put in small bowls (just like you see on cooking programmes ha!) and then just add everything as needed. I promise you it is something you will make over and over.

I made this up one day from store cupboard ingredients - we call it

Mexican bean salad

1/2 teaspoon chili powder (more if you like really hot)

2 tbspns mayonnaise (I sometimes mix mayonnaise half and half with natural yoghurt - I make my own so always have plenty, it makes mayo go a lot further and low fat too!)

I tin red kidney beans - drained and rinsed

1 tin sweetcorn or defrosted frozen

Can also add finely chopped onion and /or garlic

Mix together chili powder and mayo in bowl, add beans and sweetcorn - mix well - add more mayo if needed.

Leave a while for flavours to develop.

Eat as part of salad . Nice with baked pots too.

Useful as can be made in winter or on spec from cupboard

I like shredded white cabbage mixed with finely chopped onion, a handful of sultanas, a grated apple, a grated carrot and a chopped up bit of chicken and some salad cream mixed with a tbs of mango chutney and a tbs of curry powder, splash of lemon juice and salt and pepper. Sometimes I make the same mixture but instead of using the shredded white cabbage I use left over cold boiled rice.

Chinese noodle salad
2 1/2 ozs. of rice noodles, uncooked weight
2 ozs. of mushrooms
2 ozs. of beansprouts
1 small carrot
2 spring onions
1/2 tsp of sesame oil
1 tsp of soy or tamari sauce
1 tbs of rice vinegar
1/2 oz. of cashew nuts


Prepare the noodles following package directions, omitting any suggested fat or salt.
Combine the cooked noodles with chopped mushrooms, beansprouts, grated or finely sliced carrots and sliced spring onions.
In a small bowl, mix together the sesame oil, soy sauce and vinegar and use to dress the salad. Toss well and sprinkle with cashew nuts.
This salad makes a great packed lunch.

Korean noodle salad
1 1/2 ozs. of rice noodles, uncooked weight
3 ozs. of mushrooms
2 ozs. of carrot
1 spring onion
3 ozs. of beansprouts
1 1/2 tsp of soy or tamari sauce
1 tsp of sesame oil
1 1/2 tsp of balsamic vinegar
1 oz. of cashew nuts


Prepare the noodles according to package directions, omitting any suggested fat and salt.
Combine cooked and drained noodles with the vegetables and dress the salad with soy sauce, oil and vinegar. Toss well and sprinkle with cashew nuts before serving.

Eat both woth mixed salad leaves and any extra veg that you want to add! mmm... :T