Cucumber and Onion Salad
2 1/2 cups thinly sliced, unpeeled cucumbers (lenghwise)
1/2 cup peeled and thinly sliced red onion
1/3 cup Splenda Granular
(originally posted by Tammy)
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Sunday, 5 December 2010
Wednesday, 20 October 2010
Watermelon, Feta & Black Olive Salad
Ingredients
1 and a half kg sweet, ripe watermelon
250g feta cheese
Bunch of mint, chopped
Bunch of flat leaf parsley
1 small red onion
2-4 limes depending on juiciness
3-4 tablespoons extra virgin olive oil
100g black olives
black pepper
METHOD
Peel and halve the red onion and cut into very fine half moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp.
Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths are not my strong point).
Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl; add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape.
Add a good grinding of black pepper and taste to see whether the dressing needs more lime.
(posted by Carol from Nigella Lawson's "Forever Summer")
1 and a half kg sweet, ripe watermelon
250g feta cheese
Bunch of mint, chopped
Bunch of flat leaf parsley
1 small red onion
2-4 limes depending on juiciness
3-4 tablespoons extra virgin olive oil
100g black olives
black pepper
METHOD
Peel and halve the red onion and cut into very fine half moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp.
Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths are not my strong point).
Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl; add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape.
Add a good grinding of black pepper and taste to see whether the dressing needs more lime.
(posted by Carol from Nigella Lawson's "Forever Summer")
Spicy Pasta Salad with Beef
enough cooked pasta for one hungry person (that would be me)
one avocado, cubed and removed from the peel
one small pepper steak, cooked until still a bit pink in the middle (about 4-5 oz meat)
homemade lemon-mustard vinaigrette (3 Tbsp olive oil, 1 1/2 Tbsp lemon juice, 1 Tbsp honey dijon grainy mustard and 1/2 tsp sugar whisked together)
Mix everything in a big bowl, stirring well to coat everything in the vinaigrette. I added some crushed red chilies and dried basil, but I doubt they added much flavor, probably just a bit of kick from the chilies.
Literally took me 10 minutes to make from start to finish (cooking the pasta and steak included in that time).
(posted by Lynne)
one avocado, cubed and removed from the peel
one small pepper steak, cooked until still a bit pink in the middle (about 4-5 oz meat)
homemade lemon-mustard vinaigrette (3 Tbsp olive oil, 1 1/2 Tbsp lemon juice, 1 Tbsp honey dijon grainy mustard and 1/2 tsp sugar whisked together)
Mix everything in a big bowl, stirring well to coat everything in the vinaigrette. I added some crushed red chilies and dried basil, but I doubt they added much flavor, probably just a bit of kick from the chilies.
Literally took me 10 minutes to make from start to finish (cooking the pasta and steak included in that time).
(posted by Lynne)
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