New Salad Recipes

Ingredients

• 4 medium-sized potatoes, boiled in salted water
• 2 large eggs, boiled & chopped
  (For dressing, mix together)
• Half cup mayonnaise
• Half cup sour cream
• 1 cup mustard paste
• 1 small onion, chopped
• Half cup parsley, chopped
• 1 tbsp lemon juice
• Half tsp lemon peel, grated
• 1 tsp salt
• Pepper, a pinch

Potato Salad with Parsley Preparation:

1. Peel and dice potato when warm.
2. Add chopped egg, dressing & mix well.
3. Cool & serve.

Ingredients:-

• 500 gms —– smoked fish (mackerel or salmon trout)
• 6 —– hard-boiled egges, peeled
• 60 ml —– milk
• 2 ml —– sugar
• 1 tsp —– lemon juice
• 60 ml —– oil
• Salad leves
• 2 —– red peppers, sliced
• Salt & freshly ground pepper to taste.

Smoked fish salad Preparation:

1. Remove the skin & bones from the fish & flake the flesh.
2. To make the dressing, remove yolk from three of the eggs & mash them with milk to make a smooth paste.
3. Add sugar & half the lemon juice.
4. Whisk in the oil, a little at a time.
5. Chop egg white finely & add to the fish.
6. Add dressing & mix well.
7. Divide salad leaves between serving plates, add pepper slices & top with fish mixture.
8. Cut remaining eggs into quarters & divide among serving plates.
9. Drizzle with remaining lemon juice & season with salt & pepper.

Ingredients:-

• 300 gm —- mixed basmati & wild rice
• 1 inch piece of fresh root ginger, peeled & finely chopped
• Half tsp —- round cinnamon
• 3 tbsp —- olive oil
• 12 —- dried apricot, diced
• 50 gm —- pistachios chopped
• Juice of 1 orange
• Zest of half orange
• Small bunch mint leaves, chopped
• Salt & freshly ground black pepper

Food preparation:

1. Boil rice, drain & refresh with cold water, set aside.
2. Mix together the ginger, orange juice/zest, cinnamon, all spice, olive oil & stir into rice along with the apricots, pistachios & mint.
3. Taste & season, adding a squeeze more orange if you like.

Note:This salad can be made up to 25 hours in advance, covered & kept in the fridge. If transporting it, remember that, like meat & cheese dishes, it is also important to keep rice cold. ** when zesting fruit, take care to grate just the skin, avoiding the white pith as this will add a bitter flavor).

Ingredients:-

• 200 gms —– fine green beans, trimmed
• 16 —– small potatoes
• 20 ml —– lemon juice
• 80 ml —– olive oil
• 30 ml —– basil pesto
• 1 can —– tuna chunks in water, drained
• 4 —– hard-boiled eggs, peeled & quartered

Method:

1. Bring half a saucepan of water to a boil & add beans.
2. Cook for 30 seconds, then remove from the water, drain & refresh in cold water.
3. Add potatoes to the boiling water reduce heat & simmer for 10-15 minutes or until tender.
4. Drain & cut each potato in half.
5. For the dressing, mix together lemon juice, olive oil & basil pesto.
6. Pour over potatoes while they are still hot & toss to coat.
7. Set aside until cool.
8. Add beans, tuna, & eggs to the potatoes & toss gently.
9. Chill until ready to serve.

Ingredients:-

• 300 gms —– Greek feta cheese
• 150 gms —– each, cubed cucumber & halved cherry tomatoes
• 1 —– red onion, cut into rings
• 24 —– olives
• 20 ml —– lemon juice
• 50 ml —– extra-virgin olive oil
• Salt & pepper —– to taste

For garnishing

• Parsley leaves

Method:

1. Mix cheese, tomatoes, cucumber, onion & olives in a bowl.
2. Drizzle olive oil & lemon juice & season with salt & pepper.
3. Toss well.
4. Garnish with parsley & serve.