Salads are so underestimated.
I'm going to add mine and my family's favourite Salads including Greek, Garden, Tabouleh, pasta ect

@Penny4 @Veggiepatch @Irene Anthony @Ezzy @Knell @DLHM @Ricki @Useless

 

[Suzanne rose]

Greek Cucumber Salad

I Will post a number of Greek Salads

Prep time 10 minutes

Serves 4



2 cups of cherry tomatoes – sliced in half

1 English cucumber – Sliced in half lengthwise and then sliced into half moons.

1 yellow capsicum – seeds and stem removed – roughly chopped into medium pices

1/2 cup kalamata olives – I used the kind that had the pits removed – roughly chopped

1/2 cup red onion – thinly sliced

180g packet Feta cheese – chopped up into cubes

Dressing

1 to 2 Tbs fresh oregano –finely chopped or 1 tablespoon dried oregano

1 small clove of garlic – minced

3 Tbs olive oil

1 Tbs red wine vinegar

6 twists of black pepper or 1/2 teaspoon of pepper

A pinch of salt

INSTRUCTIONS​

1. Roughly chop the tomatoes, cucumbers, yellow bell pepper and feta – all the ingredients should be diced about the same size.
2. Slice the red onion into thin slices.
3. Roughly chop the kalamata olives.
4. Make dressing by whisking together dressing ingredients.
5. Gently toss the vegetables, feta, red onion and dressing in a large bowl to combine.

NOTES​

Cut vegetables into even bite-sized pieces that are all roughly the same size.
I used traditional Greek feta (Trader Joe’s brand). Crumbled feta cheese works well also.

This Greek salad recipe doesn’t hold up well in the fridge. It gets too watery from all the veggies. So plan on making it right before your party or get-together. You can pre-cut the veggies earlier and store in the fridge to save time. Just wait to combine the dressing and cheese with the veggies right before serving.

If you don’t have red wine vinegar, you can substitute fresh lemon juice or white wine vinegar instead.

 

[Suzanne rose]

Colourful Layered Salad

• 30minutes prep 10 minutes coo
• Serves 8

INGREDIENTS

• 3 cups dried elbow  pasta
• 
  2 tsp extra virgin olive oil
• 
  4 middle bacon rashers, chopped
• 
  1/2 small red cabbage, finely chopped
• 
  420g can Coles corn kernels, drained
• 
  2 baby gem lettuces, shredded
• 
  2 large tomatoes, diced
• 
  1 continental cucumber, diced
• 
  3/4 cup grated tasty cheese
• 
  2 green onions, thinly sliced

• Creamy Mustard Dressing​

• 
  1 cup sour cream
• 
  1 cup traditional mayonnaise
• 
  1 cup flat-leaf parsley leaves, chopped
• 
  2 tbsp lemon juice
• 
  1 tbsp wholegrain mustard

METHOD

• Step 1
  Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain. Refresh under cold water. Drain well.
• 
  Step 2
  Meanwhile, heat oil in a large frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until golden. Drain on paper towel.
• 
  Step 3
  To make the creamy mustard dressing: Combine sour cream, mayonnaise, parsley, lemon juice and mustard in a bowl. Season with salt and pepper.
• 
  Step 4
  Place cabbage over the base of a 5-litre (20-cup-capacity) glass serving bowl. Top with corn, then half of the pasta. Spoon over 3/4 of the dressing. Arrange lettuce over dressing layer. Toss tomato, cucumber and remaining pasta together. Spoon over lettuce. Drizzle with remaining dressing. Sprinkle with bacon, cheese and green onion. Season with pepper. Serve.

 

[Suzanne rose]

This one is so easy to make and can be served as a side or main meal

INGREDIENTS

• 350g broccoli, cut into small florets, stems cut into matchsticks
• 
  300g dried curly fettuccine pasta
• 
  1⁄2 barbecued chicken, skin and bones removed, meat coarsely shredded
• 
  150g Garlic & Herbs cream cheese ( see picture below)
• 
  125g (3⁄4 cup) sun-dried tomatoes, coarsely chopped
• 

METHOD

Step 1
Bring a large saucepan of water to the boil. Add the broccoli and cook for 2 minutes or until bright green and tender crisp. Use a slotted spoon to transfer the broccoli to a bowl. Add the pasta to the boiling water and cook following packet directions or until al dente
Step 2
While the pasta cooks, heat a frying pan over medium-high heat. Add chicken, broccoli, cheese and tomato. Use a ladle to transfer 250ml (1 cup) pasta cooking water to the chicken mixture. Stir until the cheese melts. Continue to cook, tossing, for 2-3 minutes or until heated through.
Step 3
Drain the pasta and add to the broccoli mixture. Toss until well combined. Season

RECIPE NOTES​

• Curly pasta loves a saucy dish! The sauce grips nicely to the pasta ridges
• Can’t find herb n Garlic cream cheese? Replace it with 150g chopped cream cheese and 2 crushed garlic cloves (or to taste

 

[Veggiepatch]

Greek Cucumber Salad

I Will post a number of Greek Salads

Prep time 10 minutes

Serves 4

View attachment 37546

2 cups of cherry tomatoes – sliced in half

1 English cucumber – Sliced in half lengthwise and then sliced into half moons.

1 yellow capsicum – seeds and stem removed – roughly chopped into medium pices

1/2 cup kalamata olives – I used the kind that had the pits removed – roughly chopped

1/2 cup red onion – thinly sliced

180g packet Feta cheese – chopped up into cubes

Dressing

1 to 2 Tbs fresh oregano –finely chopped or 1 tablespoon dried oregano

1 small clove of garlic – minced

3 Tbs olive oil

1 Tbs red wine vinegar

6 twists of black pepper or 1/2 teaspoon of pepper

A pinch of salt

INSTRUCTIONS​

1. Roughly chop the tomatoes, cucumbers, yellow bell pepper and feta – all the ingredients should be diced about the same size.
2. Slice the red onion into thin slices.
3. Roughly chop the kalamata olives.
4. Make dressing by whisking together dressing ingredients.
5. Gently toss the vegetables, feta, red onion and dressing in a large bowl to combine.

NOTES​

Cut vegetables into even bite-sized pieces that are all roughly the same size.
I used traditional Greek feta (Trader Joe’s brand). Crumbled feta cheese works well also.

This Greek salad recipe doesn’t hold up well in the fridge. It gets too watery from all the veggies. So plan on making it right before your party or get-together. You can pre-cut the veggies earlier and store in the fridge to save time. Just wait to combine the dressing and cheese with the veggies right before serving.

If you don’t have red wine vinegar, you can substitute fresh lemon juice or white wine vinegar instead.

What was the first recipe you posted? F**king Greek Cucumber Salad! I have a severe allergy to cucumbers!

 

[Suzanne rose]

What was the first recipe you posted? F**king Greek Cucumber Salad! I have a severe allergy to cucumbers!

I knew that would get a reaction from you I'm putting up one without which I make basically every day

 

[Suzanne rose]

Authentic Greek Salad



This is a proper Greek salad just like they serve on the Islands of Greece

Ingredients

4 large plump ripe tomato's , cut in half then either cut into small wedges or diced into large pieces

1 red / purple onion, cut in half then thinly sliced.

180g fetta cheese. Cut into small cubes. I use Lemnos fetta

250g kalamata olives

1 cucumber cut in half lengthwise then sliced into thin pieces ( optional ) just as good when left out

Dressing

• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 garlic clove minced
• ½ teaspoon dried oregano more for sprinkling
• ¼ teaspoon Dijon mustard 
• ¼ teaspoon sea salt
• freshly ground black pepper

Method

1. In a large bowl add all salad ingredients.

2. In a small jug or bowl add all dressing ingredients and whisk

3 . Pour dressing over salad .

Note:

I sometimes use just olive oil as a dressing with salt n pepper

 

[Suzanne rose]

Old Fashion Prawn Cocktails.

These were huge invthe 80s. They were my favourite entree when having friends over.

Prep time 10 minutes
Cook time 10 min
Serves 6

Ingredients​

• 900 grams Raw Jumbo Prawns tails on (Or freshly cooked prawns)
• 1 teaspoon Olive Oil if using raw prawns
• 3 cups Lettuce roughly chopped
• 2 Avocados diced
• 1 Cucumber diced

Dressing​

• ¾ cup Mayonnaise
• 2 tablespoons tomato sauce
• 1 tablespoon Worcestershire Sauce
• ½ teaspoon Cayenne Pepper or Red Chilli Powder
• 1 teaspoon Lime Juice

Instructions​

• 1. If using raw prawns, heat olive oil in a skillet and cook the prawns for 3-4 minutes on each side till they turn pink. Sprinkle lightly with salt and refrigerate for 15-20 minutes.
  2. In a bowl, whisk together all the ingredients for sauce and refrigerate.
  3.When ready to assemble, add lettuce to the bottom of a glass, top with a few pieces of cucumber, avocado and finally prawns. Drizzle with the sauce and serve immediately.
  

  Notes​

  1. Poaching prawns: If you prefer poaching prawns instead of cooking them, add salted boiling water to prawns in a bowl and let them sit for 5-6 minutes, till the prawns turn pink.

 

[Veggiepatch]

I knew that would get a reaction from you I'm putting up one without which I make basically every day

Hook, line and sinker! Honestly, congratulations! @Suzanne rose 1 @Veggiepatch 0.

 

[Suzanne rose]

Hook, line and sinker! Honestly, congratulations! @Suzanne rose 1 @Veggiepatch 0.

 

[Suzanne rose]

Tuna , Green Bean and Beetroot Salad

5 minutes Prep Time
5 minutes Cook time
Serves 1



INGREDIANTS

• 75g green beans, trimmed, halved lengthways
• 
  100g cooked baby beetroot, cut into wedges
• 
  95g can tuna in olive oil, drained, flaked
• 
  30g mixed salad leaves
• 
  20g feta, crumbled
• 
  2 tsp white balsamic condiment
• 
  2 tsp fresh lemon juice
• 
  1 ⁄2 tsp Dijon mustard

METHOD

1. Cook the green beans in a steamer basket over a saucepan of boiling water for 3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

Step 2
Combine the green beans, beetroot, tuna, salad leaves and feta in a serving bowl. Whisk balsamic, lemon juice and mustard in a jug. Drizzle the dressing over the salad.


266 calories per serve
Allergens: Recipe may contain mustard, sulphites, milk, lactose and fish.

Energy	1112 kj (266cal)
Protein	24.5g
Total Fat	13.5g
Saturated	4.1g
Carbohydrate Total	14.7g
Sugars	8.5g
Dietary Fiber	4.0g
Sodium	570.2mg
Calcium	150mg
Magnesium	68.1mg
Potassium	471.5mg	-

 

[Suzanne rose]

Italian Salad


Prep Time 20 min
Cook time 20 minutes
Serves 8



I Love Italian food , I must have been Italian in my past life

Ingredients

• 1/2 day-old loaf pane di casa
• 
  Olive oil spray
• 
  20g (1/4 cup) finely grated parmesan
• 
  2 baby cos lettuce, leaves roughly torn
• 
  200g red and yellow grape tomatoes, halved
• 
  1 red capsicum, cut into thin strips
• 
  1/2 small red onion, thinly sliced
• 
  130g marinated mixed pitted olives

• Dressing​

• 
  2 tbsp extra virgin olive oil
• 
  2 tbsp red wine vinegar
• 
  2 garlic cloves, peeled, and minced
• 
  1/2 tsp dried oregano

Method

Step 1
To make the dressing, place the ingredients in a screw-top jar and season. Secure lid tightly and shake to combine. Set aside for flavours to develop

Step 2
Meanwhile, preheat oven to 180C/160C fan-forced. Lightly grease a large baking tray. Tear bread into 2-3cm pieces and place on prepared tray. Spray with oil and bake for 10 minutes. Remove from oven, turn bread pieces over and then push them together. Sprinkle evenly with parmesan. Bake for a further 5-10 minutes or until crisp and golden. Set aside to cool.

Step 3
Place the lettuce, tomato, capsicum and onion in a large bowl. Drizzle with 1/4 cup of the dressing (discard garlic cloves]) and toss to combine. Transfer to a large serving plate. Top with olives and croutons, drizzle with remaining dressing and serve immediately

 

[Suzanne rose]

Tandoori prawn and pappadum salad​

• 10m cook
• 4 servings

Ingredients

• 20 peeled green prawns, tails intact
• 
  1 tbsp tandoori paste
• 
  2 tbsp olive oil
• 
  4 baby gem lettuce
• 
  2 Lebanese cucumbers
• 
  200g pkt tomato medley
• 
  1/2 small red onion
• 
  75g pkt cooked mini ready to eat pappadums
• 
  Fresh mint leaves, to serve
• 
  200g ctn bought tzatziki

Method


Step 1
Place a chargrill or frying pan over medium-high heat.

Step 2
Place the prawns, tandoori paste and oil in a bowl and toss until well coated.

Step 3
Once pan is hot, add prawns and cook for 2-3 minutes each side or until cooked through.

Step 4
While the prawns cook, cut lettuce into wedges. Cut the cucumber into chunks, tomatoes in half and onion into thin wedges.

Step 5
Divide lettuce, cucumber, tomato, onion and pappadums among serving plates or arrange on a serving board. Top with prawns and mint. Dollop with tzatziki, season and serve.

 

[Veggiepatch]

I Love Italian food , I must have been Italian in my past life

Same here!

 

[Ezzy]

Tandoori prawn and pappadum salad​

• 10m cook
• 4 servings

View attachment 37595
Ingredients

• 20 peeled green prawns, tails intact
• 
  1 tbsp tandoori paste
• 
  2 tbsp olive oil
• 
  4 baby gem lettuce
• 
  2 Lebanese cucumbers
• 
  200g pkt tomato medley
• 
  1/2 small red onion
• 
  75g pkt cooked mini ready to eat pappadums
• 
  Fresh mint leaves, to serve
• 
  200g ctn bought tzatziki

Method


Step 1
Place a chargrill or frying pan over medium-high heat.

Step 2
Place the prawns, tandoori paste and oil in a bowl and toss until well coated.

Step 3
Once pan is hot, add prawns and cook for 2-3 minutes each side or until cooked through.

Step 4
While the prawns cook, cut lettuce into wedges. Cut the cucumber into chunks, tomatoes in half and onion into thin wedges.

Step 5
Divide lettuce, cucumber, tomato, onion and pappadums among serving plates or arrange on a serving board. Top with prawns and mint. Dollop with tzatziki, season and serve.

Thankyou @ Suzanne rose. You have given us several delightful recipes to try out for ourselves.

 

[Suzanne rose]

Homemade Tabbouleh

ThIs is such an easy and delicious salad full of nutrients.
Perfect on wraps, sandwiches and rolls or as a side dish



Ingredients
1/2 cup burghul
2 cups loosely packed flat leaf parsley finely chopped (see notes)
3 medium tomatoes chopped finely
1 red / purple onion finely chopped
1 cup of mint finely chopped
1/2 cup lemon juice
1/4 cup olive oil

Method.

1. Cover Burghul with cold water , leave 10 minutesuntil it softens. Drain in a strainer to remove excess water.

2. In a bowl combine parsley, mint,onion and tomatoes, add burghul.

3 . Add the lemon juice and oil and gently mix well.

4. Cover and keep refrigerated. Will last up to 5 days.


Notes

1. You can half the recipe or double

2. I used a food processor to chop everything.


3. I also use most of the parsley stalk , that's where a lot of nutrients are. But I use a food processor.

4. 3 cups of parsley is equal to the large bunch you find in big fruit shops or 8 small bunches.

Parsley is so easy to grow so better from your own garden.

 

[Veggiepatch]

@Suzanne rose Sorry, I will not eat anything Lebanese on VERY firm principles. I think you know what I mean.

 

[Suzanne rose]

@Suzanne rose Sorry, I will not eat anything Lebanese on VERY firm principles. I think you know what I mean.

This is the Greek version

 

[Veggiepatch]

This is the Greek version

Whew!!!

 

[Veggiepatch]

Actually, I haven't had much Greek food in my life, with my favourites being Italian and Spanish. Being closely associated with both cultures, I've have shit loads of their food. My favourites from both? Authentic spaghetti marinara and paella, both seafood accented meals.