Hello everyone, welcome back to my blog. If you’ve seen my previous posts you’ll know I’ve posted quite a few salad recipes before because they are healthy, easy to make and look really colourful. Every since I was a kid we have always had salad along with our Sunday dinner and naturally I’ve always enjoyed making it. No cooking is required just the basic skills of peeling, grating and slicing. Over the years I’ve changed the way I prepare it and my current favourite is to grate and cut the salads fairly small then mix everything together. Posting earlier because it’s so warm outside and this is a great side for your dinner, especially in this UK summer heat.
Side Salad Recipe
Lettuce – shredded
Carrot – grated
Raddish – grated
Take out the amount you want of each salad, depending on how many people are eating.
Wash everything thoroughly and prepare everything, I like to leave the lettuce to dry on a paper towel.
Add everything to a bowl and serve alongside your favourite meal.
Remember salads are supposed to be healthy and by adding oils, dressings, croutons and other food item makes it less nutritious overall.
Hi everyone, welcome back to my blog. Today’s recipe is a nice and easy salad, perfect for a light lunch or as a side with your dinner. In the photo you can see that I ate the salad with Potato and Kale Fritters (another recipe I will be posting soon). I like this salad because it is random and uses a basic range of ingredients that aren’t too expensive. I think the taste would suit most people but feel free to play around with the ingredients and use orange juice and zest, walnuts, pistachios, pumpkin seeds or shallots.
A’s Salad – you can decide how much of each ingredient you want to use depending on how many people are eating it. I made this as one portion.
Small handful of raisins – soaked in orange juice
50g brown rice
1 tbsp pine nuts – toasted
Handful of lettuce – shredded
Few slices of red onion
Zest of 1/2 an orange
1 tbsp orange juice
2 tbsp olive oil
Salt and pepper
Put the raisins to soak in orange juice overnight.
Rinse and cook the rice, I like to use salt, thyme and butter but you can make it plain if preferred.
Toast the pine nuts and set aside. Wash the lettuce, shred it finely and leave to fully dry. Finely slice the onion and set aside.
Zest the orange and put in a bowl with the pine nuts, lettuce and onion.
Make a super basic vinaigrette using 1 tbsp of orange juice, 2 tbsp of olive oil and a pinch of salt and pepper.
Once the rice is cooked, mix in the with salad, add the raisins and drizzle the vinaigrette over the top.
Let me know if you make this salad or what your favourite salad recipes are!
This recipe is definitely a working progress as when I made it, it looked so delicious but didn’t quite capture the right flavours. I’m not sure if it was the sour lemon from the salad dressing or the grated zest from the orange but either way I’m going to try it again with some improvements 🙂 it’s so much fun cooking new things and putting together ingredients that I don’t usually eat. I’m really keen to start eating new things especially salads because they can be very nutritious and beneficial to the body.
6 leaves of lettuce
50g brown rice
¼ red onion thinly sliced
Zest of 1 orange
5 dried apricots cut into chunks
1 tbsp pine nuts
Salt and pepper (optional)
3 tbsp olive oil
1 tbsp lemon juice
1. Rinse and cook the brown rice in a small pot with the orange zest, I like to add a little salt, butter and thyme. Leave to cool slightly once cooked.
2. In the meantime fry the pine nuts for 2 minutes (they burn very easily) in a dry pan.
3. Wash and roughly chop the lettuce (any lettuce will do, I used round head) placing it into a small bowl with the brown rice on top.
4. Next add the onion, apricots and pine nuts. To make the dressing simply whisk the 2 ingredients together and drizzle over the top.
Eventhoughthis saladis prettybasic I’ve puta method onjustforguidance.
Ingredients – 1/2 an ice berg lettuce – 1/2 cucumber – 2 carrots – 8 radish – 1 large tomato
1. Separate the lettuce leaves, wash off once then leave to soak in water for 5 mins.
2. In the meantime wash off all the other ingredients and start preparing the salad. Drain the water off the lettuce and leave to air dry. Cucumber: peel skin and slice into circles. Radish: top and tail (remove both ends) then cut into quarters Tomatoe: blanch (place into boiling water for 8 seconds and then into ice cold water to remove skin) take off the skin and slice. Carrots: peel both carrots, cut off the ends and slice into strips.
3. By now the lettuce should be dry so all you need to do is roll up a few leaves at a time and cut every 2cm.
I feel like the best part is arranging the salad onto your chosen serving dish, I have picked an oval shaped plate which fits every on perfectly.
There’s a lovely array of colours and the salad looks simply delicious!