5 Sensational Salad Recipes
Treat these recipes
only as guidelines. If you don't have an ingredient don't sweat. Just
omit it, or substitute it with whatever you have on hand, or fancy.
As Leslie Kenton says:
"The real pleasure of living cuisine is creating masterpieces of
your own out of the simple things which you grow yourself on your
windowsill or find in your refrigerator."
Enjoy!
Recipe 1:
Simply Sliced
Tomatoes with Herb Dressing
So simple, yet very popular. The secret is to first allow the herb
flavours to mingle with each other before you pour the dressing
over the tomato slices.
2 or 3 large, or
6 medium-sized tomatoes
mild, sweet onion slices (optional)
freshly ground black pepper to taste
Basil dressing
1/4 cup olive oil or salad oil (or half of each)
2 tbsp garlic vinegar or regular red wine vinegar
1/2 tsp salt
1/2 tsp sugar
1/4 cup fresh basil leaves, finely minced (loosely packed in cup)
Mix dressing ingredients in a screw-top jar and shake well.
Tarragon dressing
Prepare the same as for the basil dressing above, omitting the
basil leaves. Add 1 tbsp fresh tarragon leaves, or 1 tsp dried
tarragon, and 2 tsp fresh chives.
Prepare either of
the herb dressings and set aside for 1 to 2 hours to allow the
flavours to mingle and develop. Depending on your preference, peel
the tomatoes or not. Slice them. Overlap the slices in a serving
bowl. Tuck a few onion slices between the tomato slices if you
wish. Shake the dressing again and drizzle over the tomatoes.
Serve immediately or refrigerate for up to 1 hour. (If
refrigerated, spoon dressing from bottom of bowl over tomatoes
before serving.) Grind pepper over the top. Garnish with fresh
basil leaves and/or flowers.
Recipe 2:
Mogul Tomato
and Avocado Salad
Never forget the spices when making salads. They have the power to
create subtle, or powerful, new salad flavours. Chinese five-spice
is the star in this dressing. (It is available in most
supermarkets)
2 large or 4
medium-sized tomatoes, peeled and thinly sliced.
2 avocados, peeled and sliced
cucumber slices and romaine lettuce leaves (optional)
Mogul dressing
1/2 cup olive or vegetable oil
2 tbsp tarragon vinegar or white wine vinegar
1 tsp Chinese five-spice, grounded
1 tbsp finely chopped fresh basil leaves
1/2 tsp salt
1/2 tsp lemon juice
1 clove garlic, minced or mashed
pinch dry mustard
pinch ground black pepper
Mix dressing ingredients in a screw-top jar and shake well.
Prepare the
dressing 2 hours or longer before serving to allow the flavours to
mingle and develop. Just before serving prepare the tomatoes and
avocado and arrange on a serving plate. Shake the dressing again
and drizzle about half over tomatoes and avocado. Serve remaining
dressing at the table. Garnish with cucumber and lettuce (if you
wish), basil and parsley.
Recipe 3:
Green Glory
by Leslie Kenton
A delightful, crunchy, summer salad which goes equally well
garnished with chopped eggs as a protein meal, or served with
baked potato as a starch meal.
1 cup Chinese
salad leaves, shredded finely or lettuce leaves
1 green pepper (seeds removed), chopped
3 tbsp lovage leaves, shopped finely or fresh spearmint
4 sticks celery, cut lengthways three or four times, then finely
chopped crossways
3 spring onions, sliced diagonally
For the dressing
4 tbsp mayonnaise
2 tbsp orange juice
grated rind from 1 orange
2 tbsp chopped fresh parsley
1 tsp vegetable bouillon powder or sea salt
2 cloves garlic, chopped finely
Shred, chop and
prepare the vegetables and put them into a large bowl. Mix
dressing ingredients in a screw-top jar and shake well. Pour the
dressing over the salad and toss. Garnish with lovage leaves or
fresh spearmint. Serve chilled
Recipe 4:
Greek Delight
Plus by Leslie Kenton
This recipe adds a new twist on a classic Greek salad, with extra
protein added in the form of feta cheese.
10cm piece of
cucumber
1/2 to 1 cup feta cheese
1 cup tomatoes
1 dozen black olives
3 cups fresh alfalfa sprouts
For the dressing
1 clove garlic, chopped finely
3 tbsp freshly chopped basil
1 tbsp lemon juice
1 tbsp virgin olive oil
black pepper
Chop the
cucumber, feta cheese and tomatoes into small pieces. Mix them in
a bowl with the black olives. Mix the dressing ingredients in a
screw-top jar and shake well. Pour the dressing over the salad and
toss. Then arrange on a bed of alfalfa sprouts and serve on a
plattter.
Recipe 5: Sprouted
Lentil Salad
by Leslie Kenton
This salad recipe transforms the humble lentil into something
quite marvellous.
1 1/2 cups
fresh lentil sprouts
1 large red pepper (seeds removed), diced
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/2 cup button mushrooms, sliced finely
For the
dressing
2 tbsp sesame oil
2 tbsp cider vinegar
1 tbsp freshly grated root ginger
2 tbsp fresh orange juice
1 tsp vegetable bouillon powder or soy suace
Mix all the
salad ingredients in a large bowl. Mix the dressing ingredients in
a crew-top jar and shake well. Pour the dressing over the salad
and toss. Garnish with parsley. If you want to turn this salad
into a protein meal, garnish with a 1/4 cup sunflower seeds.
Get More
Leslie Kenton Recipes
If you
fancy Leslie Kenton's recipes I highly recommend her Raw Energy
Bible. ISBN 0 09 185664 7
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How To Make A Super Salad
Salad Herbs With A Difference
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