Red Skinned Potato Salad

Ingredients

• 910 g clean, scrubbed new red potatoes
• 6 eggs
• 455 g bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 475 ml mayonnaise
• salt and pepper to taste
• 
  
• Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Preparation Time:

1 Hr.

Ready In:

2 Hr.

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Alyson's Broccoli Salad

Ingredients

• 10 slices bacon
• 1 head fresh broccoli, cut into bite size pieces
• 40 g red onion, chopped
• 70 g raisins
• 45 ml white wine vinegar
• 25 g white sugar
• 235 ml mayonnaise
• 145 g sunflower seeds
• 
  
• Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.

Preparation Time:

15 Min.

Cook Time:

15 Min.

Ready In:

30 Min.

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BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

Ingredients

• 4 cooked pork chops, sliced
• 440 g mixed greens
• 2 nectarines, cut into 12-wedges each
• 1 grapefruit, segmented
• 2 avocados, cut into wedges
• 16 cherry tomatoes
• 15 ml salad oil
• 10 g slivered, toasted almonds
• salt and black pepper
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• Honey Balsamic Vinaigrette:
• 30 ml balsamic vinegar
• 30 ml honey
• 8 ml Dijon mustard
• 30 ml mayonnaise
• 3 g chili powder
• 6 g salt
• 2 g black pepper
• 90 ml salad oil
• 
  
• Directions

1. For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
2. For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.

Preparation Time:

20 Min.

Ready In:

20 Min.

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Barbecued Chicken With Warm Green Bean Salad

Ingredients


2 sprigs of fresh rosemary, leaves picked 
Sea salt and freshly ground black pepper 
2 tablespoons extra virgin olive oil 
Zest and juice of 1 lemon 
4 chicken breasts, preferably higher welfare, skin removed 
1 teaspoon wholegrain mustard 
olive oil 
24 cherry tomatoes on the vine 
400g green beans, topped with the curly end still on

Directions

1. Preheat the oven to 100ºC. Pound the rosemary leaves with a pinch of salt in a pestle and mortar or flavour shaker. Mix with the olive oil and half the lemon juice and zest. 
2. Lay the chicken on a chopping board. Slice one of the breasts horizontally, as if you were going to cut it in half. Cut it 80 per cent of the way through, then open it up like a book. Flatten it out with the heel of your hand and repeat with the other three. 
3. Pour the rosemary marinade over the chicken and put to one side to marinate for a few minutes. Make the dressing by mixing the mustard with the rest of the lemon juice and twice as much olive oil. To roast your tomatoes, place on a tray, season and roast for 20 minutes. 
4. Bring a large pan of salted water to the boil and cook the beans for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes. 
5. Preheat a griddle pan or barbecue. Grill the chicken breasts for 2½ minutes on each side. Check they’re cooked through and serve with the warm beans and tomatoes. 
6. Tip: The longer you leave the chicken in the marinade, the better it’ll taste!

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Fruit and Bacon Salad

Ingredients

• 2 red apples, cored and sliced
• 2 green apples, cored and sliced
• 2 (11 ounce) cans mandarin oranges, drained
• 160 g seedless grapes
• 6 slices turkey bacon, cooked and crumbled
• 135 g shredded carrot
• 280 g mixed salad greens
• 120 ml honey Dijon salad dressing
• 
  
• Directions

1. Place apples, oranges, grapes, bacon, carrot, and salad greens in a large bowl. Toss well with dressing, adding more, or less to taste.

Preparation Time:

20 Min.

Ready In:

20 Min

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Roquefort Pear Salad

Ingredients

1 head leaf lettuce, torn into bite-size pieces

• 3 pears - peeled, cored and chopped
• 140 g Roquefort cheese, crumbled
• 1 avocado - peeled, pitted, and diced
• 50 g thinly sliced green onions
• 50 g white sugar
• 60 g pecans
• 80 ml olive oil
• 45 ml red wine vinegar
• 6 g white sugar
• 8 ml prepared mustard
• 1 clove garlic, chopped
• 3 g salt
• fresh ground black pepper to taste
• 
  
• Directions

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Preparation Time:

20 Min.

Cook Time:

10 Min.

Ready In:

30 Min.

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Strawberry Spinach Salad

Ingredients

• 
  
• 20 g sesame seeds
• 8 g poppy seeds
• 100 g white sugar
• 120 ml olive oil
• 60 ml distilled white vinegar
• 0.6 g paprika
• 1 ml Worcestershire sauce
• 10 g minced onion
• 280 g fresh spinach - rinsed, dried and torn into bite-size pieces
• 615 g strawberries - cleaned, hulled and sliced
• 35 g almonds, blanched and slivered
• 
  

Direction

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Preparation Time:

10 Min.

Ready in:

1Hr. 10 Min.

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