Thai Beef Salad

This thai beef salad recipe is a combination of tastes and textures with crisp salad leaves, tender beef and sweet chilli sauce. Serves 4.








Ingredients

1 lb of beef fillet, thinly sliced
1 tablespoon of lime juice
1 tablespoon of fish sauce
1 garlic clove, crushed
1 tablespoon of fresh ginger, chopped
1 small cucumber
1 small red chilli, chopped
8 oz of mixed salad leaves
1 tablespoon of thai sweet chilli sauce
Cooking Instructions

Combine the lime juice, fish sauce, sweet chilli sauce, ginger and garlic in a small bowl and mix well. Dip the steak into the marinade to coat thoroughly. Cover with plastic wrap and refrigerate for 1 to 2 hours to develop the flavours.

Cook the beef in a hot frying pan or grill for 2-3 minutes on each side, or until the meat is cooked to your liking. Allow the beef to cool down for a few minutes to release the juices.

Slice the beef thinly into bite size pieces.

To serve the thai beef salad, mix together the cucumber and salad leaves and place on a large platter or in a large bowl. Top with noodles (optional) and slices of beef. Pour thai sweet chilli sauce over the salad and you have yourself a very good meal.

Citrus and Fennel Salad

This salad is very light and simple to make. It includes a combination of orange and grapefruit sections and slices of fennel with an orange vinaigrette. Serves 4.





Ingredients

1 cup of fresh fennel, thinly sliced
1 teaspoon of orange rind, grated
1/4 teaspoon of salt
1/4 teaspoon of fennel seeds, crushed
1/4 cup of orange juice
1 tablespoon of olive oil
1 orange, peeled, seeded and cut crosswise into 8 slices
2 grapefruit, peeled, seeded and cut crosswise into 4 slices
1 small purple onion, thinly sliced
1/4 cup of radish, thinly sliced
Cooking Instructions

Remove the tough outer leaves of the fennel.

Cut the fennel bulb in half crosswise and then lengthwise into thin slices.

Combine the sliced fennel, orange rind, fennel seeds, orange juice, olive oil, and salt and freshly ground black pepper to taste in a salad bowl, tossing all the ingredients so it’s mixed well.

Serve the fennel slices into the center of a round serving plate. Arrange the orange slices and grapefruit slices around the fennel slices and top with onion slices.

Place radicchio leaves on the outside of the plate, placing the leaves under the orange and grapefruit slices.

Drizzle the citrus and fennel salad with the remaining orange juice and a little bit of olive oil.

Chicken Caesar Salad

If you have some leftover chicken from the previous nights dinner, then this chicken caesar salad recipe will make the most of it. Serves 4.








Ingredients

5 bacon rashers, chopped
2 chicken breasts, chopped
2 slices of white bread
1 tablespoon of olive oil
2 lettuce
1/2 cup of parmesan, shaved
Dressing

4 anchovy fillets
1 garlic clove, crushed
2 tablespoons of lemon juice
1 egg yolk
1/2 teaspoon of dijon mustard
1/4 cup of olive oil
salt and pepper to taste
Cooking Instructions

Cook the bacon in a large frying pan over a medium heat for 5 minutes, or until crisp. Drain using paper towels.

Remove the crusts from the bread and cut the bread into 3/4 inch cubes. Add some oil to the frying pan and dry the bread over a medium heat, tossing constantly , until golden brown. Drain the croutons with paper towels.

To make the dressing, combine the anchovy, garlic, lemon juice, egg yolk, dijon mustard, and olive oil, and blend all the ingredients until combined well. Season to taste with salt and pepper.

Separate the lettuce leaves, rinse well and dry with a tea towel. Place the lettuce leaves in a bowl, sprinkle over the bacon, croutons, chopped chicken breasts, and drizzle over the dressing. Finish with some shaved parmesan sprinkled over top.

Baked Potato Salad

After you make this hearty baked potato salad you will being making it every summer.








Ingredients

3 medium potatoes, diced
1 teaspoon of salt
2 tablespoons of salad dressing oil
1/2 onion, thinly chopped
1 teaspoon of mustard
1/4 teaspoon of celery seed
2 tablespoons of cider vinegar
1/4 cup of carrot, shredded
1/2 cup of water
1/2 cup of tasty cheese
Cooking Instructions

Place the potatoes in a saucepan with 1 inch of cold water and 1 teaspoon of salt. Bring the water to boil and cover the saucepan.

Reduce the heat and simmer the potatoes for 25 minutes, until tender, and then drain and cool the potatoes.

When the potatoes have been cooked peel them and cut 1/4 inch thick slices.

Pour oil into a medium frying pan and when hot put the finely chopped onion. Saute the onions until soft.

Stir in flour, mustard, celery seed and the remaining salt.

Gradually stir in the water and vinegar. Cook over a low heat, stirring constantly, until mixture thickens.

Combine the diced potatoes and carrots into a large bowl. Pour over the marinade and use your hands to mix thoroughly.

Spoon half of the potato mix into a shallow oven dish and sprinkle with tasty cheese.

Make another layer with the potato mixture and sprinkle over the last bit of cheese.

Bake in a 350 ° F (180 ° C) oven for 15 to 20 minutes. You will know when it’s ready because the cheese will be melted.

Chicken and Pasta Salad

Using a nice italian dressing is what makes the salad, giving it plenty of flavor. If you don’t have rotini you can also use penne which is visually appealing as well. Serves 4.






Ingredients

8 oz of penne pasta
4 oz of chicken breasts (cut in halves, boneless, skinless)
2 tablespoons of soy sauce
1 oz of olive oil
3 asparagus, chopped
1 medium green pepper, finely chopped
1 medium red pepper, finely chopped
bunch of fresh cherry tomatoes
1 tablespoon of good italian dressing (homemade or from supermarket is fine)
Cooking Instructions

Cook the pasta according to directions on the packet. When cooked chill the pasta in ice water, then drain.

Blanch the broccoli in boiling water. When cooked chill the broccoli in ice water, then drain.

Marinate the chicken with the half of the soy sauce. Heat oil in a large saucepan, cook the chicken until browned, then reduce the heat and let it simmer for a few minutes.

Slice the chicken into 1 inch pieces. Place the chicken strips into a bowl with all the other ingredients excluding the salad dressing and soy sauce.

Put the remaining soy sauce into dressing, mix well and pour over pasta, chicken, and vegetables. Toss gently and serve immediately. This dish can also be served semi warm.

Classic Chicken Salad

A widespread favorite that can easily be prepared a day in advance. Serves 4.








Ingredients:

2 1/2 cups cooked chicken (diced)
4 cooked bacon strips (cumbled)
8 ounces sliced water chestnuts
1/2 cup celery (diced)
1 cup green grapes (cut)
3/4 cup mayo or dressing
1 tablespoon dried parsley (diced)
2 teaspoons onion (diced)
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1 dash Worcestershire sauce
salt and pepper to season
Instructions:

Mix together the chicken, bacon, water chestnuts, celery and grapes.
In a separate bowl, whisk all other ingredients; combine all ingredients and toss to coat. Let chill.