SALAD TIP
SALAD TIP
The trick of putting a paper towel in with your salad lettuce will keep it fresh all week long.
The Paper Towel will absorb the moisture, which is the culprit for wilting lettuce
Bron: Eie Wenk
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SALAD TIP
The trick of putting a paper towel in with your salad lettuce will keep it fresh all week long.
The Paper Towel will absorb the moisture, which is the culprit for wilting lettuce
Bron: Eie Wenk
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BILTONG & AVO SALAD
BILTONG & AVO SALAD
80-120g (preferably moist) biltong
2 medium avocado pears (cubed or sliced and fanned)
1 bag of lettuce of your choice (I used the Mixed Herb salad again)
1 small packet rocket
Handful of roasted, unsalted cashew (or other) nuts, chopped roughly
Tomatoes, cucumber slices, sprouts, spring onions and Parmesan shavings and other favourite salad ingredients.
METHOD:
You could make one large salad or individual servings or do what I’ve taken to doing recently and serve a large variety of salad ingredients for people to make their own. I served this salad with a Sweet Chili dressing made by combining 150ml sweet chili sauce, 50ml vegetable oil and the juice of a lime.
Bron: Crunch @ Forest Glen
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
BILTONG & AVO SALAD
80-120g (preferably moist) biltong
2 medium avocado pears (cubed or sliced and fanned)
1 bag of lettuce of your choice (I used the Mixed Herb salad again)
1 small packet rocket
Handful of roasted, unsalted cashew (or other) nuts, chopped roughly
Tomatoes, cucumber slices, sprouts, spring onions and Parmesan shavings and other favourite salad ingredients.
METHOD:
You could make one large salad or individual servings or do what I’ve taken to doing recently and serve a large variety of salad ingredients for people to make their own. I served this salad with a Sweet Chili dressing made by combining 150ml sweet chili sauce, 50ml vegetable oil and the juice of a lime.
Bron: Crunch @ Forest Glen
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
BROCCOLI SALAD
AMISH BROCCOLI SALAD
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Mix and serve
Bron: Emily Berkman
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
AMISH BROCCOLI SALAD
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Mix and serve
Bron: Emily Berkman
Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BROCCOLI SALAD
BEST LAYERED BROCCOLI SALAD:
Everyone enjoys a side salad recipe to accompany their hearty meal, and there's no better
recipe than our colorful Best Layered Broccoli Salad. A great recipe for a potluck, it has crisp broccoli florets with sunflower seeds and bacon to contrast the sweetness of the dried cranberries. A refreshing salad that will go with just about any meal, treat yourself to this layered masterpiece. Oh, and we almost to forgot to mention the loads of cheese added on top. It doesn't get any better than that.
INGREDIENTS:
6 cups chopped fresh broccoli florets
1 small red onion, thinly sliced
2/3 cup dried cranberries
1/2 cup plain yogurt
2 tablespoons mayonnaise
2 tablespoons honey
2 tablespoons cider vinegar
1½ cups shredded cheddar cheese
¼ cup sunflower kernels
5 bacon strips, cooked and crumbled
INSTRUCTIONS:
1.In a large glass bowl, layer the broccoli, onion and cranberries.
2.Combine the yogurt, mayonnaise, honey and vinegar; drizzle over salad. Sprinkle with cheese, sunflower kernels and bacon.
Bron: RECIPELION
Plasing; Jana Prinsloo/ WATERTAND RESEPTE VIR OUD EN JONK
Everyone enjoys a side salad recipe to accompany their hearty meal, and there's no better
recipe than our colorful Best Layered Broccoli Salad. A great recipe for a potluck, it has crisp broccoli florets with sunflower seeds and bacon to contrast the sweetness of the dried cranberries. A refreshing salad that will go with just about any meal, treat yourself to this layered masterpiece. Oh, and we almost to forgot to mention the loads of cheese added on top. It doesn't get any better than that.
INGREDIENTS:
6 cups chopped fresh broccoli florets
1 small red onion, thinly sliced
2/3 cup dried cranberries
1/2 cup plain yogurt
2 tablespoons mayonnaise
2 tablespoons honey
2 tablespoons cider vinegar
1½ cups shredded cheddar cheese
¼ cup sunflower kernels
5 bacon strips, cooked and crumbled
INSTRUCTIONS:
1.In a large glass bowl, layer the broccoli, onion and cranberries.
2.Combine the yogurt, mayonnaise, honey and vinegar; drizzle over salad. Sprinkle with cheese, sunflower kernels and bacon.
Bron: RECIPELION
Plasing; Jana Prinsloo/ WATERTAND RESEPTE VIR OUD EN JONK
CEASAR SALAD
BEST CEASAR SALAD WHOO HOO
Romaine Lettuce
Grated Parmesan Cheese
Fresh Pepper
Home made Croutons (See Recipe)
FOR SALAD DRESSING:
2 cloves Fresh Garlic
4 whole Anchovy Fillets
2 Tablespoons Dijon Mustard
1 Tablespoon Balsamic Vinegar
1/2 Lemon, Juiced
1/2 cup Olive Oil
1 dash Salt
Generous Black Pepper, to taste
Food Process all of the above, adding the olive last in a stream
Pour over Fresh Romaine Lettuce and top with Freshly grated Parmesan Cheese, More Fresh Pepper and Home Made Croutons.
FOR THE CROUTONS:
7 slices bread
olive oil
2 t butter
Heat a large saute pan with 2 tablespoons of olive oil until very hot.
Lower the heat to medium-low add the butter and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes.
Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Let cool and add to salad.
I save some for the next day, too as this made a lot.
Bron: Hugs & Cookies
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Romaine Lettuce
Grated Parmesan Cheese
Fresh Pepper
Home made Croutons (See Recipe)
FOR SALAD DRESSING:
2 cloves Fresh Garlic
4 whole Anchovy Fillets
2 Tablespoons Dijon Mustard
1 Tablespoon Balsamic Vinegar
1/2 Lemon, Juiced
1/2 cup Olive Oil
1 dash Salt
Generous Black Pepper, to taste
Food Process all of the above, adding the olive last in a stream
Pour over Fresh Romaine Lettuce and top with Freshly grated Parmesan Cheese, More Fresh Pepper and Home Made Croutons.
FOR THE CROUTONS:
7 slices bread
olive oil
2 t butter
Heat a large saute pan with 2 tablespoons of olive oil until very hot.
Lower the heat to medium-low add the butter and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes.
Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Let cool and add to salad.
I save some for the next day, too as this made a lot.
Bron: Hugs & Cookies
Plasing; Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN SALADS:
CHICKEN SALAD WITH GRAPES, CASHEWS, APPLES AND FRESH DILL
2 boneless skinless chicken breasts, boiled, diced
1 cup seedless red grapes, each cut in half
1 cup salted cashews
1 small apple, finely diced
1/4 cup finely chopped red onion
1 celery stalk, sliced or chopped
1/4 cup finely chopped green onions
1/2 to 1 cup mayonnaise
Juice of 1 lime (1 to 2 tablespoons)
1 teaspoon chopped fresh dill
Salt and pepper to taste
In large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste. Serve immediately, or store in a tightly covered container for up to 24 hours in the refrigerator.
This recipe is quite versatile! For a slightly different flavor, swap out the grapes, cashews and lime juice for cucumbers, sliced almonds and lemon juice. This recipe can be served immediately, or stored in a tightly covered container for up to 24 hours in the refrigerator.
Bron: Betty Crocker
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 cup seedless red grapes, each cut in half
1 cup salted cashews
1 small apple, finely diced
1/4 cup finely chopped red onion
1 celery stalk, sliced or chopped
1/4 cup finely chopped green onions
1/2 to 1 cup mayonnaise
Juice of 1 lime (1 to 2 tablespoons)
1 teaspoon chopped fresh dill
Salt and pepper to taste
In large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste. Serve immediately, or store in a tightly covered container for up to 24 hours in the refrigerator.
This recipe is quite versatile! For a slightly different flavor, swap out the grapes, cashews and lime juice for cucumbers, sliced almonds and lemon juice. This recipe can be served immediately, or stored in a tightly covered container for up to 24 hours in the refrigerator.
Bron: Betty Crocker
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PECAN CHICKEN SALAD
PECAN CHICKEN SALAD
4 cups chicken breast chopped
1 1/2 cups sliced seedless grapes (red or white)
1/2 cup chopped celery
1 Tbs sugar
1 Tbs Worcestershire sauce
1 Tbs lemon juice
3/4 cup pecans
1 cup mayonnaise
METHOD:
Mix all ingredients and stir together, enjoy!
Bron: All That Spam
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PECAN CHICKEN SALAD
4 cups chicken breast chopped
1 1/2 cups sliced seedless grapes (red or white)
1/2 cup chopped celery
1 Tbs sugar
1 Tbs Worcestershire sauce
1 Tbs lemon juice
3/4 cup pecans
1 cup mayonnaise
METHOD:
Mix all ingredients and stir together, enjoy!
Bron: All That Spam
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHICKEN SALAD BAR
(THIS IS FUN)
SERVING
CHICKEN SALAD IN MINI TRIFLE BOWLS AND HAVING EVERYONE ADD THEIR OWN TOPPINGS
MADE THIS EXTRA FUN!!! OF COURSE, MINI TRIFLE BOWLS ARE NOT A NECESSITY
HERE...USE WHAT YOU HAVE! TOAST UP SOME CRUSTY BREAD AND HERE YOU HAVE
THE PERFECT SANDWICHES!
1. TOAST CASHEWS
IN A DRY SKILLET JUST A FEW MINS ON MEDIUM UNTIL FRAGRANT AND STARTING TO BROWN.
2. BUY AT A ROTISSERIE STORE
BOUGHT CHICKEN AND SHRED/CUT INTO BITE SIZED PIECES.
ADD A LITTLE BIT OF MAYONNAISE, SALT, PEPPER AND STIR.
3. OUR TOPPINGS INCLUDED:
(This you put down on a plate and guests serve themselves)
AVOCADO
SLICED
STRAWBERRIES
HALVED
GRAPES
TOASTED CASHEWS
SLICED SCALLIONS
Bron: Hugs & Cookies
Plasing: Henriette Wessels
SERVING
CHICKEN SALAD IN MINI TRIFLE BOWLS AND HAVING EVERYONE ADD THEIR OWN TOPPINGS
MADE THIS EXTRA FUN!!! OF COURSE, MINI TRIFLE BOWLS ARE NOT A NECESSITY
HERE...USE WHAT YOU HAVE! TOAST UP SOME CRUSTY BREAD AND HERE YOU HAVE
THE PERFECT SANDWICHES!
1. TOAST CASHEWS
IN A DRY SKILLET JUST A FEW MINS ON MEDIUM UNTIL FRAGRANT AND STARTING TO BROWN.
2. BUY AT A ROTISSERIE STORE
BOUGHT CHICKEN AND SHRED/CUT INTO BITE SIZED PIECES.
ADD A LITTLE BIT OF MAYONNAISE, SALT, PEPPER AND STIR.
3. OUR TOPPINGS INCLUDED:
(This you put down on a plate and guests serve themselves)
AVOCADO
SLICED
STRAWBERRIES
HALVED
GRAPES
TOASTED CASHEWS
SLICED SCALLIONS
Bron: Hugs & Cookies
Plasing: Henriette Wessels
COLESLAW:
TANGY MUSTARD COLESLAW
TANGY MUSTARD COLESLAW
INGREDIENTS:
7 cups finely shredded
green cabbage (about 1/2 head)
1 cup thinly vertically sliced red onion
1 cup grated carrot
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
PREPARATIONS:
Combine cabbage, onion, and 1 cup carrot in a large bowl.
Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk.
Add the mustard mixture to cabbage mixture, and toss well to coat.
Cover and chill for 20 minutes. Stir before serving.
Resource: cookinglight
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS:
7 cups finely shredded
green cabbage (about 1/2 head)
1 cup thinly vertically sliced red onion
1 cup grated carrot
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
PREPARATIONS:
Combine cabbage, onion, and 1 cup carrot in a large bowl.
Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk.
Add the mustard mixture to cabbage mixture, and toss well to coat.
Cover and chill for 20 minutes. Stir before serving.
Resource: cookinglight
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
KFC COLESLAW
KFC coleslaw is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious! It tastes exactly like the stuff KFC makes!
Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
DIRECTIONS:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better
Serves 10-12
Bron: All Things Homemade
Plasing: Tiana Botes
Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
DIRECTIONS:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better
Serves 10-12
Bron: All Things Homemade
Plasing: Tiana Botes
KFC COLESLAW RECIPE
KFC COLESLAW RECIPE
8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
DIRECTIONS:
1 Shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.
2 In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in . Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator.
3 I have used Splenda sweetener in the place of sugar, and it was great.
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
DIRECTIONS:
1 Shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.
2 In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in . Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator.
3 I have used Splenda sweetener in the place of sugar, and it was great.
Bron: Food.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PINEAPPLE COLESLAW
PINEAPPLE COLESLAW
INGREDIENTS:
2/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon grated onion
1 tablespoon lemon juice
1 teaspoon sugar
1 pinch salt
1 can pineapple chunk, drained
1 cup shredded carrot
2 cups shredded cabbage
DIRECTIONS:
Mix and chill. (Best if chilled overnight)
Bron: Foodies TV
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
PINEAPPLE COLESLAW
INGREDIENTS:
2/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon grated onion
1 tablespoon lemon juice
1 teaspoon sugar
1 pinch salt
1 can pineapple chunk, drained
1 cup shredded carrot
2 cups shredded cabbage
DIRECTIONS:
Mix and chill. (Best if chilled overnight)
Bron: Foodies TV
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MOLDED EGG SALAD
8-10 Servings
Prep: 15 min. + chilling
Ingredients
3 packets unflavored gelatin
1 cup water
2 cups mayonnaise
12 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup chopped sweet red pepper
1/2 cup sliced green onions
1/2 cup sweet pickle relish
1 teaspoon salt
1/4 teaspoon pepper
Thinly sliced HoneyBaked Ham®, optional
Directions
•In a medium saucepan, soften gelatin in water for 5 minutes. Stir
over low heat until gelatin dissolves. Remove from the heat.
•Whisk in mayonnaise. Stir in eggs. Add celery, red pepper, onions,
relish, salt and pepper; mix well. Pour into a 8-cup mold coated
with cooking spray. Chill overnight.
•Unmold onto a serving platter. If desired, use ham as a garnish
around the sides of the mold, or place several pieces in the center
if using a ring mold.
Bron: Lois Chapman
Plasing: Tiana Botes
Prep: 15 min. + chilling
Ingredients
3 packets unflavored gelatin
1 cup water
2 cups mayonnaise
12 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup chopped sweet red pepper
1/2 cup sliced green onions
1/2 cup sweet pickle relish
1 teaspoon salt
1/4 teaspoon pepper
Thinly sliced HoneyBaked Ham®, optional
Directions
•In a medium saucepan, soften gelatin in water for 5 minutes. Stir
over low heat until gelatin dissolves. Remove from the heat.
•Whisk in mayonnaise. Stir in eggs. Add celery, red pepper, onions,
relish, salt and pepper; mix well. Pour into a 8-cup mold coated
with cooking spray. Chill overnight.
•Unmold onto a serving platter. If desired, use ham as a garnish
around the sides of the mold, or place several pieces in the center
if using a ring mold.
Bron: Lois Chapman
Plasing: Tiana Botes
EGGS IN SUMMER SAUCE
Ingredients(Serves: 4)
• 8 SPAR eggs, hard boiled, shelled and halved or quartered
• 200 g pouch lemon and herb sauce
• 50 ml SPAR creamy mayonnaise
• 3 large sticks celery, chopped
• 1 small punnet cherry tomatoes, rinsed (or 1 large tomato, cubed)
• 10 cm length cucumber, evenly cubed
• 2 large hard-cling peaches, peeled and grated
Method
1. Mix together the sauce and mayonnaise. Pour over the eggs and chill thoroughly.
2. Meanwhile, heat the garlic bread or shallow-fry the Hash Browns.
3. Just before serving, gently combine the prepared vegetables and peaches with the eggs and sauce. Serve immediately.
Hints and Tips
7 minutes is sufficient cooking time to hard-boil eggs
Bron: Spar Recipes
Plasing: Tiana Botes
• 8 SPAR eggs, hard boiled, shelled and halved or quartered
• 200 g pouch lemon and herb sauce
• 50 ml SPAR creamy mayonnaise
• 3 large sticks celery, chopped
• 1 small punnet cherry tomatoes, rinsed (or 1 large tomato, cubed)
• 10 cm length cucumber, evenly cubed
• 2 large hard-cling peaches, peeled and grated
Method
1. Mix together the sauce and mayonnaise. Pour over the eggs and chill thoroughly.
2. Meanwhile, heat the garlic bread or shallow-fry the Hash Browns.
3. Just before serving, gently combine the prepared vegetables and peaches with the eggs and sauce. Serve immediately.
Hints and Tips
7 minutes is sufficient cooking time to hard-boil eggs
Bron: Spar Recipes
Plasing: Tiana Botes
FRUIT % NUT SALALD WITH BLUE CHEESE
Ingredients
• 1 cup Slaw Dressing
• 500gr shredded cabbage (or slaw mix)
• 1 cup strawberries, hulled and sliced
• 1 cup mandarin oranges, drained
• 1 cup seedless red grapes, sliced
• 1 cup chopped pecans
• 1/2-1 cup blue cheese
Instructions
1. Using a large bowl, combine shredded cabbage, strawberries,oranges. grapes, pecans and blue cheese.
2. Add Slaw Dressing and gently stir until all ingredients are well coated with dressing.
3. Cover and chill in the refrigerator for at least 1 hour or up to 8 hours
Bron: Babie Rose / Tidy Moms
Plasing: Henriette Wessels
• 1 cup Slaw Dressing
• 500gr shredded cabbage (or slaw mix)
• 1 cup strawberries, hulled and sliced
• 1 cup mandarin oranges, drained
• 1 cup seedless red grapes, sliced
• 1 cup chopped pecans
• 1/2-1 cup blue cheese
Instructions
1. Using a large bowl, combine shredded cabbage, strawberries,oranges. grapes, pecans and blue cheese.
2. Add Slaw Dressing and gently stir until all ingredients are well coated with dressing.
3. Cover and chill in the refrigerator for at least 1 hour or up to 8 hours
Bron: Babie Rose / Tidy Moms
Plasing: Henriette Wessels
GARDEN DAZACHO IN A JAR
4 parts diced tomatoes
2 parts diced cucumber
1 part diced bell pepper (I used yellow)
1/2 part thinly sliced green onions
1/2 part extra virgin olive oil
1 handful cilantro leaves
A few cloves of garlic
WHAT TO DO:
Place ingredients in a jar in pretty layers.
Blend in a blender with tomato juice as desired for taste and consistency and seasonings to taste as desired: salt, pepper, lime or lemon juice, cayenne pepper sauce.
Bron: Salads in a Jar
Plasing: Tiana Botes
2 parts diced cucumber
1 part diced bell pepper (I used yellow)
1/2 part thinly sliced green onions
1/2 part extra virgin olive oil
1 handful cilantro leaves
A few cloves of garlic
WHAT TO DO:
Place ingredients in a jar in pretty layers.
Blend in a blender with tomato juice as desired for taste and consistency and seasonings to taste as desired: salt, pepper, lime or lemon juice, cayenne pepper sauce.
Bron: Salads in a Jar
Plasing: Tiana Botes
LAYERED SOUTHWESTERN CORNBREAD SALAD
Cornbread salads are a true favorite here in the South. This variation has sort of evolved through the years in my kitchen because of our love of spicy foods, Southwestern and Tex-Mex flavors. The fresh pico de gallo, is a must and takes my salad over the top. It also stays true to the type of food that inspired my take on this classic. This salad needs to be made ahead to allow the flavors to fully develop. If you plan on serving this salad for dinner, it can be made during early morning for the best same day results. Otherwise, overnight is ideal for the full impact and flavor combination to shine.
For the salad you'll need:
1 7.5 oz. box of cornbread mix plus ingredients to prepare
2 12 oz. packages frozen Southwestern Corn [like Steamfresh] OR 2 11 oz. cans of Mexi-Corn
1 15 oz. can of black beans drained and rinsed
2 cups of shredded Mexican cheese blend
8 oz. shredded iceberg lettuce
12 oz. bacon cooked, crumbled and cooled
1/2 cup sour cream [for the top]
For the spicy ranch dressing:
1 1.0 oz package of Spicy Ranch dressing mix
1 1/3 cups milk/buttermilk
1 cup mayonnaise
For the pico de gallo you'll need:
6 medium Roma tomatoes
1 medium purple onion
1 medium jalapeno pepper
1/3 cup chopped fresh cilantro
2 Tbs. lime juice
garlic salt and black pepper to taste
Prepare the cornbread per the instructions on the package and cool. Divide into thirds. Prepare the dressing using 1 1/3 cup of milk/buttermilk and 1 cup of mayo, then chill until assembling the salad. This is slightly more milk than called for on the package, but, I prefer the dressing a little thinner for this salad.
To prepare the pico de gallo, dice the tomatoes, onion, and jalapeno pepper. If you like your salsa super spicy, leave the seeds in the jalapeno, otherwise, use a teaspoon and remove them. Always wash your hands well after handling hot peppers. Add to a bowl, and toss with the chopped cilantro, lime juice and seasonings. If making ahead, place into the fridge and chill until you assemble. If you're using canned corn, drain the Mexican corn and black beans, and rinse the beans thoroughly. Mix together. If you're using frozen corn, cook according to the package directions and cool before tossing with the black beans.
To assemble the salad, I use a trifle bowl, simply because the colors are so pretty, it adds to the presentation. Gather all of your ingredients to help the layering process move along smoothly.
Divide the ingredients in thirds. Layer in this order...shredded lettuce, crumbled cornbread, bacon, Mexican corn and black beans, pico de gallo, dressing and shredded cheese. Repeat until all of the ingredients are used.
For the top, I reserve some of the pico de gallo, bacon crumbles, and cheese to garnish. So, theoretically, there are four layers of pico, bacon and cheese in my salad, but, whose counting? ☺ I'm pretty generous with the dressing when assembling my salad, so I use plain sour cream dolloped on top as a garnish. When serving a salad that includes spicy or hot peppers, I always try to place a few visible as a garnish, letting people know what's inside of the dish. So, a few rounds of jalapeno are placed on top of the sour cream for the finishing touch.
Refrigerate for several hours, or preferably overnight to allow the flavors to come together before serving. Yield: 12-14 servings
For the salad you'll need:
1 7.5 oz. box of cornbread mix plus ingredients to prepare
2 12 oz. packages frozen Southwestern Corn [like Steamfresh] OR 2 11 oz. cans of Mexi-Corn
1 15 oz. can of black beans drained and rinsed
2 cups of shredded Mexican cheese blend
8 oz. shredded iceberg lettuce
12 oz. bacon cooked, crumbled and cooled
1/2 cup sour cream [for the top]
For the spicy ranch dressing:
1 1.0 oz package of Spicy Ranch dressing mix
1 1/3 cups milk/buttermilk
1 cup mayonnaise
For the pico de gallo you'll need:
6 medium Roma tomatoes
1 medium purple onion
1 medium jalapeno pepper
1/3 cup chopped fresh cilantro
2 Tbs. lime juice
garlic salt and black pepper to taste
Prepare the cornbread per the instructions on the package and cool. Divide into thirds. Prepare the dressing using 1 1/3 cup of milk/buttermilk and 1 cup of mayo, then chill until assembling the salad. This is slightly more milk than called for on the package, but, I prefer the dressing a little thinner for this salad.
To prepare the pico de gallo, dice the tomatoes, onion, and jalapeno pepper. If you like your salsa super spicy, leave the seeds in the jalapeno, otherwise, use a teaspoon and remove them. Always wash your hands well after handling hot peppers. Add to a bowl, and toss with the chopped cilantro, lime juice and seasonings. If making ahead, place into the fridge and chill until you assemble. If you're using canned corn, drain the Mexican corn and black beans, and rinse the beans thoroughly. Mix together. If you're using frozen corn, cook according to the package directions and cool before tossing with the black beans.
To assemble the salad, I use a trifle bowl, simply because the colors are so pretty, it adds to the presentation. Gather all of your ingredients to help the layering process move along smoothly.
Divide the ingredients in thirds. Layer in this order...shredded lettuce, crumbled cornbread, bacon, Mexican corn and black beans, pico de gallo, dressing and shredded cheese. Repeat until all of the ingredients are used.
For the top, I reserve some of the pico de gallo, bacon crumbles, and cheese to garnish. So, theoretically, there are four layers of pico, bacon and cheese in my salad, but, whose counting? ☺ I'm pretty generous with the dressing when assembling my salad, so I use plain sour cream dolloped on top as a garnish. When serving a salad that includes spicy or hot peppers, I always try to place a few visible as a garnish, letting people know what's inside of the dish. So, a few rounds of jalapeno are placed on top of the sour cream for the finishing touch.
Refrigerate for several hours, or preferably overnight to allow the flavors to come together before serving. Yield: 12-14 servings
MANGO & MARIGOLD SALAD WITH PINEAPPLE GINGER DRESSING
Marigold salad
Salad Ingredients
Rocket leaves
Basil leaves
Marigold flowers
Cos leaves
Mango slices
Pineapple slice
Yellow
patty pans sliced
Sunflower seeds
Cooked fresh corn
Pineapple + ginger dressing
100g Fresh pineapple
1t Olive oil
62.5ml White vinegar
125ml Honey
1/2t Freshly grated ginger
1 Mint leave chopped
Pinch of salt
Lemon zest of half a small lemon
Method
1. For Dressing – Fry the pineapple in the oil for about two minutes.
2. Add the vinegar + honey + ginger + mint + salt and let it simmer for about 5 minutes.
3. Lastly add the lemon zest – let it cool down and serve with salad.
4. For salad - mix ingredients together and serve with dressing.
Bron: lifeisazoobiscuit
Plasing: Henriette Wessels
Salad Ingredients
Rocket leaves
Basil leaves
Marigold flowers
Cos leaves
Mango slices
Pineapple slice
Yellow
patty pans sliced
Sunflower seeds
Cooked fresh corn
Pineapple + ginger dressing
100g Fresh pineapple
1t Olive oil
62.5ml White vinegar
125ml Honey
1/2t Freshly grated ginger
1 Mint leave chopped
Pinch of salt
Lemon zest of half a small lemon
Method
1. For Dressing – Fry the pineapple in the oil for about two minutes.
2. Add the vinegar + honey + ginger + mint + salt and let it simmer for about 5 minutes.
3. Lastly add the lemon zest – let it cool down and serve with salad.
4. For salad - mix ingredients together and serve with dressing.
Bron: lifeisazoobiscuit
Plasing: Henriette Wessels
TEXAS SWEET ONION SALASA
Ingredients:
4 large plum tomatoes, cored, seeded and cut into 1/2 inch dice (about 1 3/4 cups)
1 jalapeno, seeds and ribs removed, minced
2 green onions, including green tops, cut into thin slices
3/4 cup Texas sweet onion (or red onion), diced
1/2 cup fresh cilantro leaves, chopped
1/2 teaspoon garlic, minced
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons fresh
lime juice
1 teaspoon sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon sea salt or 1/4 teaspoon kosher salt
Directions:
In a medium bowl, combine the tomatoes, jalapeno, green onion, sweet onion, cilantro and garlic.
In a measuring cup, stir together the lemon juice, lime juice, sugar, coriander, cumin and salt.
Stir until the sugar and salt dissolve, and then pour over the tomato mixture.
Stir gently to combine.
Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.
Bron: Texas Recipe
Plasing: Henriette Wessels
4 large plum tomatoes, cored, seeded and cut into 1/2 inch dice (about 1 3/4 cups)
1 jalapeno, seeds and ribs removed, minced
2 green onions, including green tops, cut into thin slices
3/4 cup Texas sweet onion (or red onion), diced
1/2 cup fresh cilantro leaves, chopped
1/2 teaspoon garlic, minced
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons fresh
lime juice
1 teaspoon sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon sea salt or 1/4 teaspoon kosher salt
Directions:
In a medium bowl, combine the tomatoes, jalapeno, green onion, sweet onion, cilantro and garlic.
In a measuring cup, stir together the lemon juice, lime juice, sugar, coriander, cumin and salt.
Stir until the sugar and salt dissolve, and then pour over the tomato mixture.
Stir gently to combine.
Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.
Bron: Texas Recipe
Plasing: Henriette Wessels
PEACHY SWEET WITH TEETH SALASA
1 peach - pitted, peeled, and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 habanero pepper, seeded, and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
In a medium bowl, combine the peach, avocado, tomatoes, habanero, cilantro, and garlic.
Stir in the salt, lime juice, red onion, and olive oil.
To blend the flavors, refrigerate for about 30 minutes before serving
Bron: The Corn Bin
Plasing: Henriette Wessels
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 habanero pepper, seeded, and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
In a medium bowl, combine the peach, avocado, tomatoes, habanero, cilantro, and garlic.
Stir in the salt, lime juice, red onion, and olive oil.
To blend the flavors, refrigerate for about 30 minutes before serving
Bron: The Corn Bin
Plasing: Henriette Wessels
WARM POTATO & BACON SALAD
500 g Small New Potatoes
2 Medium Onions
4 Sprigs Rosemary,
Finely Chopped
6 Tbs Olive Oil
250 g Eskort Rindless Streaky Bacon
3 Tbs Red Wine Vinegar
Coarse Sea Salt and Pepper
Method
Preheat the oven to 200°C.
Add the potatoes to a pan of boiling water and parboil for 5 minutes. Drain thoroughly and transfer to roasting tin.
Cut the onions into wedges. Add to the roasting tin.
Drizzle over 4 tablespoons of the olive oil and roast for 45 - 60 minutes, or until the potatoes are tender.
Heat the remaining oil in a large pan and fry the Eskort Streaky Bacon until crisp.
Add the red wine vinegar to de-glaze the pan, pour over the potatoes and toss to coat, or wrap each potato with a strip of bacon for a pretty effect.
Season with sea salt and finely chopped rosemary.
Serve at once.
Bron: Eskort 27/2/13
Plasing: Tiana Botes
2 Medium Onions
4 Sprigs Rosemary,
Finely Chopped
6 Tbs Olive Oil
250 g Eskort Rindless Streaky Bacon
3 Tbs Red Wine Vinegar
Coarse Sea Salt and Pepper
Method
Preheat the oven to 200°C.
Add the potatoes to a pan of boiling water and parboil for 5 minutes. Drain thoroughly and transfer to roasting tin.
Cut the onions into wedges. Add to the roasting tin.
Drizzle over 4 tablespoons of the olive oil and roast for 45 - 60 minutes, or until the potatoes are tender.
Heat the remaining oil in a large pan and fry the Eskort Streaky Bacon until crisp.
Add the red wine vinegar to de-glaze the pan, pour over the potatoes and toss to coat, or wrap each potato with a strip of bacon for a pretty effect.
Season with sea salt and finely chopped rosemary.
Serve at once.
Bron: Eskort 27/2/13
Plasing: Tiana Botes
ALL IN ONE POTATO SALAD
Serves : 4 - 6
Make salad a day in advance and keep refrigerated. Serve as a side dish to a braai.
Ingredients
6 large potatoes, cooked,
peeled and cubed
1 onion, chopped
5 rashers bacon, fried and chopped
250 ml (1 cup) mayonnaise
Salt and pepper, to taste
4 hard boiled eggs
Parsley, chopped
Method
Mix all the ingredients except the hard boiled eggs and chopped parsley together in a serving bowl.
Lastly top with quartered hard boiled eggs and chopped parsley.
Bron: SAPA
Plasing: Henriette Wessels
Make salad a day in advance and keep refrigerated. Serve as a side dish to a braai.
Ingredients
6 large potatoes, cooked,
peeled and cubed
1 onion, chopped
5 rashers bacon, fried and chopped
250 ml (1 cup) mayonnaise
Salt and pepper, to taste
4 hard boiled eggs
Parsley, chopped
Method
Mix all the ingredients except the hard boiled eggs and chopped parsley together in a serving bowl.
Lastly top with quartered hard boiled eggs and chopped parsley.
Bron: SAPA
Plasing: Henriette Wessels
BEST POTATO SALAD EVER
6 hard boiled eggs
10 potatoes (boiled)
1 C. mayo
1/2 C. ranch dressing
1/3 C. dill pickle relish (i just slice up pickles and add a bit of juice)
2 T. mustard
1 1/2 t. salt
1/2 t. pepper
1/8 t. paprika
1/8 t. celery seed
500gr chopped cooked bacon (crunchy)
1 onion chopped (browned in the bacon grease)
Directions
Chop the eggs and potatoes to the sizes you like and put them in a large bowl with the cooked onion and mix.
In another bowl mix together mayo, ranch, relish (pickles), mustard, salt, pepper, paprika, and celery seed.
Pour the the mayo/ranch/spices mix in with the eggs and potatoes and mix to combine.
Right before you serve it mix in the bacon. This will ensure the bacon is still crispy.
Bron :Country Style
Plasing: Henriette Wessels
10 potatoes (boiled)
1 C. mayo
1/2 C. ranch dressing
1/3 C. dill pickle relish (i just slice up pickles and add a bit of juice)
2 T. mustard
1 1/2 t. salt
1/2 t. pepper
1/8 t. paprika
1/8 t. celery seed
500gr chopped cooked bacon (crunchy)
1 onion chopped (browned in the bacon grease)
Directions
Chop the eggs and potatoes to the sizes you like and put them in a large bowl with the cooked onion and mix.
In another bowl mix together mayo, ranch, relish (pickles), mustard, salt, pepper, paprika, and celery seed.
Pour the the mayo/ranch/spices mix in with the eggs and potatoes and mix to combine.
Right before you serve it mix in the bacon. This will ensure the bacon is still crispy.
Bron :Country Style
Plasing: Henriette Wessels
COUNTRY POTATO SALAD
900 gr potatoes (about 6 medium)
1 ½ cups of mayonnaise (no Miracle Whip please)
1 tablespoon white vinegar
1 tablespoon yellow mustard
3-4 tablespoons of chicken stock or broth
1 teaspoon salt
¼ teaspoon pepper
2 stalks of celery, finely chopped (about 1 cup)
1 medium onion, finely chopped (about ½ cup)
4 hard boiled eggs, chopped
Directions:
Peel and dice potatoes into cubes. Place potatoes into a large pot of water.
Boil for about 20 minutes (or until fork tender).
Take care not to overcook your potatoes – you don’t want them overly mushy.
Mix mayonnaise, vinegar, mustard, chicken stock and salt and pepper in a large bowl.
Add potatoes, celery, onion and stir gently.
Stir in eggs.
Cover and refrigerate at least 4 hours to blend flavors and chill.
Cook’s Note: Potatoes love to soak up all the mayonnaise
So if you noticed your salad is just a little dry when you are ready to serve
Add a little more mayonnaise and chicken stock and it will restore the creaminess of your potato salad.
Bron: The Country Cook
Plasing: Henriette Wessels
1 ½ cups of mayonnaise (no Miracle Whip please)
1 tablespoon white vinegar
1 tablespoon yellow mustard
3-4 tablespoons of chicken stock or broth
1 teaspoon salt
¼ teaspoon pepper
2 stalks of celery, finely chopped (about 1 cup)
1 medium onion, finely chopped (about ½ cup)
4 hard boiled eggs, chopped
Directions:
Peel and dice potatoes into cubes. Place potatoes into a large pot of water.
Boil for about 20 minutes (or until fork tender).
Take care not to overcook your potatoes – you don’t want them overly mushy.
Mix mayonnaise, vinegar, mustard, chicken stock and salt and pepper in a large bowl.
Add potatoes, celery, onion and stir gently.
Stir in eggs.
Cover and refrigerate at least 4 hours to blend flavors and chill.
Cook’s Note: Potatoes love to soak up all the mayonnaise
So if you noticed your salad is just a little dry when you are ready to serve
Add a little more mayonnaise and chicken stock and it will restore the creaminess of your potato salad.
Bron: The Country Cook
Plasing: Henriette Wessels
LOADED BAKED POTATO SALAD
1 kg potatoes, diced (optionally peeled)
1 cup sour cream (or Greek yogurt)
1/2 cup cheddar cheese, shredded
6 green onions, sliced
6 strips bacon, cut into 1 inch pieces
1 tablespoon lemon juice (~1/2 small lemon) (optional)
salt and pepper to taste
Directions
Boil the potatoes in water until just fork tender, about 15-20 minutes, drain and let cool completely.
Meanwhile cook the bacon and set aside on pepper towels to drain.
Mix everything and optionally, though highly recommended, let it chill in the fridge to allow the flavours to mingle before serving.
Option: Replace some of the sour cream with mayonnaise.
Option: Add broccoli.
Bron: Cl Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 cup sour cream (or Greek yogurt)
1/2 cup cheddar cheese, shredded
6 green onions, sliced
6 strips bacon, cut into 1 inch pieces
1 tablespoon lemon juice (~1/2 small lemon) (optional)
salt and pepper to taste
Directions
Boil the potatoes in water until just fork tender, about 15-20 minutes, drain and let cool completely.
Meanwhile cook the bacon and set aside on pepper towels to drain.
Mix everything and optionally, though highly recommended, let it chill in the fridge to allow the flavours to mingle before serving.
Option: Replace some of the sour cream with mayonnaise.
Option: Add broccoli.
Bron: Cl Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SALAD IN A JAR
MY NEWEST LUNCH OBSESSION!!!!! Utterly brilliant, people.
Not only does SALAD IN A JAR save space in your fridge, it also reduces food waste and gets
non-salad eaters (me) to mow down daily.
THE ARRANGEMENT
From BOTTOM to TOP:
Dressing
Shredded
carrots
Cherry tomatoes
Sunflower seeds
Hard boiled eggs
Baby
spinach
DIRECTIONS
1) Arrange ingredients in
a large mason jar
2) Store in fridge for up to a week
3) When ready to eat: shake jar, place on a plate, and eat!
You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers.
Always remember to put the dressing at the bottom and the lettuce at the top—a MUST.
NOTE* If your making a few salads at a time for the week, you MUST remember to vacuum seal the Mason Jars.
(Mason jars can be bought at various grocery stores)
They must be vacuum sealed to remain fresh and crisp
Bron: Myra Cavazos
Not only does SALAD IN A JAR save space in your fridge, it also reduces food waste and gets
non-salad eaters (me) to mow down daily.
THE ARRANGEMENT
From BOTTOM to TOP:
Dressing
Shredded
carrots
Cherry tomatoes
Sunflower seeds
Hard boiled eggs
Baby
spinach
DIRECTIONS
1) Arrange ingredients in
a large mason jar
2) Store in fridge for up to a week
3) When ready to eat: shake jar, place on a plate, and eat!
You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers.
Always remember to put the dressing at the bottom and the lettuce at the top—a MUST.
NOTE* If your making a few salads at a time for the week, you MUST remember to vacuum seal the Mason Jars.
(Mason jars can be bought at various grocery stores)
They must be vacuum sealed to remain fresh and crisp
Bron: Myra Cavazos
TULIP TOMATOES
13 large cherry or small Roma tomatoes
14 stalks of green onions or chives for the stems
200g farmers cheese or cottage cheese for filling (or you ...could use goat cheese, egg or chicken salad)
1 cucumber
1/2 teaspoon dried basil
Salt and pepper
Bron: Biblia Smakow
Plasing: Henriette Wessels
14 stalks of green onions or chives for the stems
200g farmers cheese or cottage cheese for filling (or you ...could use goat cheese, egg or chicken salad)
1 cucumber
1/2 teaspoon dried basil
Salt and pepper
Bron: Biblia Smakow
Plasing: Henriette Wessels
A UNIQUE SALAD
SLIGHTLY OFF THE USUAL SALAD PATH BUT FOR SALTY/SWEET LOVERS....
DELISHHHHHHH!
CRISP APPLES,
RED ONION,
BLUE CHEESE,
TOMATOES
OLIVES!
IF YOU ARE A SALT-A-HOLIC, YOU WILL LOVE THIS!
DRIZZLE WITH EVOO & BALSAMIC, TOO!
Bron: Hugs & Cookies
Plasing: Henriette Wessels
DELISHHHHHHH!
CRISP APPLES,
RED ONION,
BLUE CHEESE,
TOMATOES
OLIVES!
IF YOU ARE A SALT-A-HOLIC, YOU WILL LOVE THIS!
DRIZZLE WITH EVOO & BALSAMIC, TOO!
Bron: Hugs & Cookies
Plasing: Henriette Wessels
SEVEN LAYER VEGETABLE SALAD
Ingredients
1 head lettuce, torn into small pieces
1 (315gr) package frozen green peas, Defrosted
1/2 cup chopped green bell pepper
1 1/2 cups small cauliflower florets
1/2 cup chopped celery
2 cups mayonnaise
3 tablespoons white sugar
4 ounces shredded Cheddar cheese
How to make Seven Layer Vegetable Salad
In a 9×13 inch pan layer the lettuce followed by the peas, green pepper, cauliflower and celery.
In a small bowl combine the mayonnaise and the sugar. Spread mixture over salad.
Sprinkle cheese over top.
Cover and chill for at least 8 to 12 hours before serving.
Seven Layer Vegetable Salad is ready to serve.
Bron: evernewrecipes.com
Plasing: Henriette Wessels
1 head lettuce, torn into small pieces
1 (315gr) package frozen green peas, Defrosted
1/2 cup chopped green bell pepper
1 1/2 cups small cauliflower florets
1/2 cup chopped celery
2 cups mayonnaise
3 tablespoons white sugar
4 ounces shredded Cheddar cheese
How to make Seven Layer Vegetable Salad
In a 9×13 inch pan layer the lettuce followed by the peas, green pepper, cauliflower and celery.
In a small bowl combine the mayonnaise and the sugar. Spread mixture over salad.
Sprinkle cheese over top.
Cover and chill for at least 8 to 12 hours before serving.
Seven Layer Vegetable Salad is ready to serve.
Bron: evernewrecipes.com
Plasing: Henriette Wessels
STRAWBERRY AND AVOCADO SPINACH SALAD WITH RASPBERRY WHITE BALSAMIC VINAIGRETTE
1 (5 ounce) package baby spinach
2 cups strawberries, sliced
1 avocado, diced
4 slices bacon, cooked and crumbled
1/4 cup blue cheese, crumbled
1/4 cup pecans, coarsely chopped
1/4 cup raspberry white balsamic vinaigrette
DIRECTIONS:
Assemble salad, toss in dressing and enjoy!
Option: Goat cheese or feta also work well in place of the blue cheese.
Option: I like to throw in some fresh peas when available in spring.
RASPBERRY WHITE BALSAMIC VINAIGRETTE:
Ingredients
1/2 cup raspberries fresh (or thawed frozen)
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic, minced
salt and pepper to taste
Directions
Mash the raspberries and mix everything.
Option: Replace the white balsamic vinegar with dark balsamic vinegar, apple cider vinegar or raspberry vinegar.
Bron: CL Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
2 cups strawberries, sliced
1 avocado, diced
4 slices bacon, cooked and crumbled
1/4 cup blue cheese, crumbled
1/4 cup pecans, coarsely chopped
1/4 cup raspberry white balsamic vinaigrette
DIRECTIONS:
Assemble salad, toss in dressing and enjoy!
Option: Goat cheese or feta also work well in place of the blue cheese.
Option: I like to throw in some fresh peas when available in spring.
RASPBERRY WHITE BALSAMIC VINAIGRETTE:
Ingredients
1/2 cup raspberries fresh (or thawed frozen)
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic, minced
salt and pepper to taste
Directions
Mash the raspberries and mix everything.
Option: Replace the white balsamic vinegar with dark balsamic vinegar, apple cider vinegar or raspberry vinegar.
Bron: CL Cooking
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TWO MINUTE NOODLE SALAD
Great tasting different type of noodle salad to enjoy this summer
Serves 2
Ingredients
2xPkts 2 Freshers 2 Minute Noodles (Chicken)
2 Tblspns White Vinegar
2 Tspns Sugar
2 Tblspns Virgin Olive Oil
1/4 Cabbage
Handful Bacon Pieces
1/2 Bunch Shallots
2 Tblspn Sesame Seeds
100g Slivered Almonds
2 Celery Sticks
Groung Black Pepper
Method
Break noodles up while dry. Soak noodles in boiling water with flavouring for 2-3 minutes. Drain.
Slice cabbage, shallots and celery finely.
Mix together all dry ingredients except sesame seeds and black pepper.
Mix together sugar, vinegar and olive oil until sugar dissolves, stir through dry ingredients ensuring all are coated well.
Sprinkle sesame seeds over the top of salad, and gring some black pepper over it also.
Serve and enjoy.
BRON:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
Serves 2
Ingredients
2xPkts 2 Freshers 2 Minute Noodles (Chicken)
2 Tblspns White Vinegar
2 Tspns Sugar
2 Tblspns Virgin Olive Oil
1/4 Cabbage
Handful Bacon Pieces
1/2 Bunch Shallots
2 Tblspn Sesame Seeds
100g Slivered Almonds
2 Celery Sticks
Groung Black Pepper
Method
Break noodles up while dry. Soak noodles in boiling water with flavouring for 2-3 minutes. Drain.
Slice cabbage, shallots and celery finely.
Mix together all dry ingredients except sesame seeds and black pepper.
Mix together sugar, vinegar and olive oil until sugar dissolves, stir through dry ingredients ensuring all are coated well.
Sprinkle sesame seeds over the top of salad, and gring some black pepper over it also.
Serve and enjoy.
BRON:ONBEKEND
WATERTAND RESEPTE VIR OUD EN JONK
WALDORF SALAD
INGREDIENTS:
2 cups chopped red and green apples (about 2-4 large apples)
2 cups red seedless grapes, halved
1/2 lemon
1 cup celery
1/2 cup
broken/chopped pecans or walnuts
1/4 teaspoon salt
2 tablespoons Dixie
Crystals Extra Fine Granulated Sugar
1/2 cup whipping cream
1/2 cup
mayonnaise
You will also need: a paring knife, chopping knife, measuring cups and spoons, salad bowl, cutting board and a small bowl.
DIRECTIONS:
1. Wash apples. Cut into cubes, enough to make 2 cups. Put in salad bowl and squeeze juice of lemon over the apples.
2. Wash and scrape celery. Chop in small pieces enough to make 1 cup. Add to apples.
3. Add pecans, sugar and salt to apples and celery.
4. In a small bowl, mix the whipping cream with the mayonnaise. Add to salad and mix gently.
5. Chill. Serve in crisp lettuce leaves.
Bron: Sherry Godsey Cates
Plasing; Henriette Wessels
2 cups chopped red and green apples (about 2-4 large apples)
2 cups red seedless grapes, halved
1/2 lemon
1 cup celery
1/2 cup
broken/chopped pecans or walnuts
1/4 teaspoon salt
2 tablespoons Dixie
Crystals Extra Fine Granulated Sugar
1/2 cup whipping cream
1/2 cup
mayonnaise
You will also need: a paring knife, chopping knife, measuring cups and spoons, salad bowl, cutting board and a small bowl.
DIRECTIONS:
1. Wash apples. Cut into cubes, enough to make 2 cups. Put in salad bowl and squeeze juice of lemon over the apples.
2. Wash and scrape celery. Chop in small pieces enough to make 1 cup. Add to apples.
3. Add pecans, sugar and salt to apples and celery.
4. In a small bowl, mix the whipping cream with the mayonnaise. Add to salad and mix gently.
5. Chill. Serve in crisp lettuce leaves.
Bron: Sherry Godsey Cates
Plasing; Henriette Wessels