Tag: Salad

Red Cabbage, Carrot, and Mint Salad

Crunchy: Red Cabbage, Carrot, and Mint Salad

INGREDIENTS

  • 4C Red Cabbage, thick grate
  • 2 Carrots, medium grate
  • Mint Leaves, large handful, roughly chopped
  • Dressing: 2 Tbsp Lemon/Lime Juice
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper, ground

INSTRUCTIONS

  1. Combine everything in a bowl to mix thoroughly.
  2. Serve immediately or refrigerate until ready.
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Beef Salad with Blue Cheese Dressing

Fresh: Beef Salad with Blue Cheese Dressing

Serves 2 as a main, or serve as a side without the steak.

INGREDIENTS

  • 400G Potato, chopped into 2cm cubes approximately
  • 250g Steak (2) (I used Porterhouse)
  • 150g Green Beans
  • 100g Tomatoes, diced into 2x1cm cubes approximately
  • 50g Rocket Leaves
  • 1 Tbsp Oil
  • 1 Tbsp Butter
  • 30g Blue Cheese, crumbled
  • Dressing: 1/8 C Garlic Infused Oil
  • 1/8 C Orange Juice

INSTRUCTIONS

  1. Pre-heat oven to 200°C.
  2. Place the potato, in a single layer, in a large shallow baking dish; drizzle with oil. Roast about 20 minutes until cooked.
  3. Make the dressing and set aside.
  4. Heat oil and butter in a pan over a high heat.
  5. Cook steak until browned both sides. Cook to desired doneness, then remove from heat.
  6. Cover steak, and let it rest for 5 minutes.
  7. Steam/boil beans until cooked – about 5 minutes, then drain.
  8. Slice steak in thin strips.
  9. Combine steak, beans, and potato with tomato and rocket, drizzle with dressing and crumble over blue cheese.
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Pesto Pasta Salad

Fresh: Pesto Pasta Salad

Serve this as a main or as a side.

INGREDIENTS

  • 350g gluten free Penne Pasta
  • 80g Baby Spinach
  • 100g Feta, crumbled
  • 200g Basil Pesto (made with garlic infused oil)

INSTRUCTIONS

  1. Cook pasta according to packet instructions.
  2. Drain pasta then allow to cool (but remain warm) and transfer to a bowl.
  3. While still slightly warm, stir through the basil pesto to coat the pasta.
  4. Once cooled, add the baby spinach to the bowl along with the feta. Stir through.
  5. Serve.

ALTERNATIVES

Add some toasted chopped walnuts, pumpkin seeds, or sunflower seeds.

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Brown Rice Salad with Greens, Slow Roasted Tomatoes, and Bacon

Fresh: Brown Rice Salad

INGREDIENTS

  • 1 1/2 C Brown Rice, cooked, cooled
  • 1 Tbsp Olive Oil
  • 2 tsp Balsamic Vinegar
  • 1 tsp Caster Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 2 Tomatoes, medium (230g), chopped into 1x2cm pieces
  • 5 Streaky Bacon strips, optional
  • 100g Feta, broken into small pieces
  • 240g Green Beans
  • 100g Broccoli, cut into small floret bites
  • 30g Sunflower Seeds
  • 30g Pumpkin Seeds
  • 4 C Rocket
  • 100g Basil Pesto (without garlic to be FODMAP friendly)

INSTRUCTIONS

  1. Preheat the oven to 150°C.
  2. Whisk the olive oil, balsamic vinegar, caster sugar, salt and pepper together, and toss the tomatoes through in a bowl.
  3. Place the tomatoes on a baking tray and bake for 40 minutes, tossing once halfway through.
  4. Heat a small pan on medium-high. Add the sunflower and pumpkin seeds and toast, tossing until starting to brown. Remove from heat.
  5. Increase the oven temperature to 200°C . Move the tomatoes to one side and add the bacon strips flat in the tray in a single layer, then cook for 15 minutes, turning once halfway through.
  6. Bring a pot of water to the boil and add the beans and broccoli. Cook for a few minutes.
  7. Drain the beans and broccoli, then run cold water over them.
  8. Once the bacon and tomatoes have finished cooking, remove from oven.
  9. Chop the bacon strips into small pieces, approximately 1x2cm.
  10. In a large bowl, toss the rice and basil pesto together. Add the rocket, green beans, broccoli, bacon, tomatoes, feta, pumpkin seeds and sunflower seeds. Toss through, then serve.

SERVE

Serve as a side dish or as a main.

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Chicken and Bacon Salad

Light and Filling: Chicken and Bacon Salad

This can be served as a main for 2 people, or as a side for 4 people.

INGREDIENTS

  • 4 Eggs, boiled, halved and quartered
  • 4 pieces of Streaky Bacon
  • 1 Chicken Breast
  • 1/2 Capsicum (approx. 60g), sliced
  • 90g Cherry Tomatoes, halved
  • 70g Lettuce, roughly chopped/sliced into large pieces
  • 45g Parmesan Cheese, grated
  • 1 Spring Onion, green tops only, sliced
  • Salt & Pepper, to taste
  • 2 Tbsp Olive Oil
  • 2 Tbsp Extra Virgin Olive Oil
  • 10g Butter
  • 1/2 Tbsp Balsamic Vinegar

INSTRUCTIONS

  1. Heat the olive oil and the butter in a pan. Add your chicken breast to the pan and cook through, turning half way.
  2. Meanwhile, prepare the vegetables and add to bowl, along with the eggs and parmesan.
  3. Once the chicken has cooked through, remove from pan and slice. Add to bowl.
  4. Reheat pan, add the bacon and cook through, turning half way. Remove from pan, and slice. Add to bowl.
  5. Add salt and pepper to taste, along with the extra virgin olive oil and balsamic vinegar. Toss through, then serve.

ALTERNATIVES

  • Add some avocado or cucumber to add extra flavour to your salad.
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