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

lindseykim13

oh i really struggle with salads although like eating them! Always seem to get stuck with what can go in it and end up with lettuce, cucumber and toms and not much else which nobody enjoys then. Will check back here, hope to see more ideas!

Kathy535

I'd add some chopped fresh mint to the salad as well (if using feta) or basil (if mozzarella), makes it a bit more whizzy!

meritaten

a really cheap salad is mandarin rice salad
all you need is some cold cooked rice (leftover is fine unless its more than 24 hours old)
a tin of broken mandarin orange segments (really cheap in supermarkets.
combine the rice and orange segments and a little of the juice! One of my kids favourite salads! I like it with watercress, OH likes it with iceberg lettuce - the kids just liked it on its own!

joedenise

My favourite salad is a roasted veg couscous salad. Roast any veg you like such as peppers, onions, courgette, aubergine etc. Once cooled chop up and stir through cooled couscous. I usually stir through some chopped mint and parsley as well.

Denise

lostinrates

One of my best kitchen saviours is what we call 'little tiny cut up salad'. It's all the standard stuff, but everything is cut into small chunks, an inch would be too large, a cm too small.

In the end you get something with the health of a salad but the variety of taste (each fork ful tastes a bit different) of a relish. It looks less daunting to the reluctant eater, and the colours mingle well. We tend to make it in layers, so a layer of lettuce, for example, then perhaps a small layer of flat leaf parsely or coriander, for punch, then a layer of celery and cucumber, and so on with ingredients like tomatos, beet root, maybe some grated veg, like carrot or fresh beets (in stead of salad ones, not as well as!), then mix it at the end before serving.

I love salad, but admit to sometimes feeling daunted by eating traditionally presented ones, or shredded ones, this relish style of serving is just more appealing in thje mouth on the days when you feel less rabbity!

muffins76

lostinrates wrote: »

One of my best kitchen saviours is what we call 'little tiny cut up salad'. It's all the standard stuff, but everything is cut into small chunks, an inch would be too large, a cm too small.

In the end you get something with the health of a salad but the variety of taste (each fork ful tastes a bit different) of a relish. It looks less daunting to the reluctant eater, and the colours mingle well. We tend to make it in layers, so a layer of lettuce, for example, then perhaps a small layer of flat leaf parsely or coriander, for punch, then a layer of celery and cucumber, and so on with ingredients like tomatos, beet root, maybe some grated veg, like carrot or fresh beets (in stead of salad ones, not as well as!), then mix it at the end before serving.

I love salad, but admit to sometimes feeling daunted by eating traditionally presented ones, or shredded ones, this relish style of serving is just more appealing in thje mouth on the days when you feel less rabbity!

That's a great idea, thanks! It might take a while before everyone in the house gets used to salads so I'll definitely try chopping things up smaller

meritaten

my grandkids like a nice 'presentation' of thier salads!
at the moment they are enamoured of 'pub prawn salad'. Its exactly the same as the one they got fed up of - except its served in wine glasses with a crabstick and a slice of cucumber!

sweetilemon

I like fresh beetroot, spring onions, coleslaw, cherry tomatoes ( with balsamic vinegar ), egg slices...and of course the 'bad' things like croutons, sour cream with chives, baby potatoes, cheese. I do love the tesco finest garlic ciabata with a salad and couscous as a main meal...bought that in my shop today!

bluebag

I do a pretty cheap black bean salad.

I tin kidney beans drained
2 cloves garlic chopped
half a large onion diced
2 large carrots grated
5 tablespoons red wine vinegar
2 tablespoons olive oil
half teaspoon black pepper
quarter teaspoon hot chilli powder
Mix it all together and leave to blend for at least an hour. Give it a good stir before serving, keep well overnight too.

Sambucus_Nigra

I add half a white cabbage shredded to pretty much all my salads. And celery. Makes it nice and crunchy. Peanuts are good too.