Cultivate WF
3 Quick and Easy Salads - Cultivate Waltham Forest
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3 Quick and Easy Salads

07 May 3 Quick and Easy Salads

Posted at 13:06h in News by
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Some delicious salad ideas here to make and enjoy as we move into a brand new season!  There are plenty more meal inspirations at www.food.com.   Their vegetable recipes are great too!

Chickpea, Avocado & Sun Dried Tomato Salad

INGREDIENTS

SERVINGS 4
  • 1 (15 ounce) can chickpeas
  • 1 -2ripe avocado
  • 2cups shredded cabbage
  • 1⁄2cup pitted olive
  • 1⁄2cup sun-dried tomato, chopped (If preferred, you could soak the Sundried tomatoes in boiling water for about 5-10 minutes until soft)
  • 1 -2 spring onions chopped
  • 1 -2tablespoon fresh parsley chopped
  • 1⁄2cup cold extra virgin olive oil
  • 1⁄2teaspoon herb-seasoned salt

DIRECTIONS

  1. Place the cabbage, chickpeas, olives, Sundried tomatoes and avocado into a large bowl.
  2. Dressing:
  3. Blend spring onions, parsley, salt and olive oil.
  4. Pour over salad ingredients.

Asian Chicken Salad

Asian chicken salad

INGREDIENTS

SERVINGS  6

DRESSING

  • 2 tablespoons brown sugar
  • 2 teaspoons canned mandarin juice
  • 2 teaspoons soy sauce
  • 3 -4teaspoons sesame oil
  • 1⁄4 cup vegetable oil
  • 3 tablespoons rice vinegar

SALAD

  • 1 small romaine lettuce, torn in pieces (or use a iceberg lettuce, chopped)
  • 4 cooked boneless skinless chicken breasts (shredded or chopped)
  • 3 green onions, chopped
  • 1⁄3 cup coarsely grated carrot
  • 2 cups dry chow mein noodles (can use more or less)
  • 1⁄3 cup toasted slivered almonds or 1⁄3 cup chopped peanuts
  • canned mandarin oranges (drained, reserve 2 teaspoons juice for the dressing)

 DIRECTIONS

  1. Mix all dressing ingredients until well combined; refrigerate for a minimum of 1 hour.
  2. In a large bowl combine the lettuce with chicken, green onions, dry noodles, carrot and slivered almonds or chopped peanuts; mix to combine.
  3. Pour on the dressing; toss to combine.
  4. Top with mandarin orange segments.
  5. Serve immediately.
 Watermelon, Tomato & Cheese
watermelon tomato and cheese

INGREDIENTS

SERVINGS 4
  • 2 1⁄2 cups seedless watermelon, cut in 1 inch cubes or balls (reserve juice)
  • 1 1⁄2 cups cherry tomatoes or 1 1⁄2cups grape tomatoes, halved
  • 1⁄2 cup goat cheese or 1⁄2 cup Stilton cheese or 1⁄2 cup Gorgonzola or 1⁄2 cup Roquefort cheese  crumbled
  • 1⁄2 cup scallion, minced
  • salt
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons sherry wine vinegar
  • 1 pinchcayenne
  • 1⁄2 cup cilantro or 1⁄2 cup parsley, roughly chopped

DIRECTIONS

  1. Combine watermelon, tomato, cheese, scallions and salt in a bowl.
  2. Whisk together 2 tablespoons of watermelon juice, oil, vinegar and cayenne and gently toss with salad.
  3. Garnish with cilantro or parsley.