Tag Archives: salad

Recipe of the Week | Autumn Super Salad

Autumn Super Salad

Salad is not for autumn, right?

Wrong!

This delicious Autumn Super Salad from Dairy Diary will change your mind.

Serves 2
Time 30 mins
Per serving: Calories 295. Fat 13g of which 5g is saturated

Colourful, nutritious and filling. Try it this week.

Autumn Super Salad

 


 

Dairy Diary 2018

The Autumn Super Salad recipe is one of the weekly inspirational recipes featured in the Dairy Diary 2018.

Dairy Diary 20182018 Dairy Diary 

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And with sales of over 30 million Dairy Diary has been Britain’s favourite home diary since 1982.

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Recipe of the Week: Tuna, Avocado & Fennel Salad

Tuna and Avocado Salad

One of the best ways to ensure we are getting all the right nutrients is to eat a ‘rainbow’ of colours.

Each day this week enjoy a different salad for lunch – see how inventive you can be with different veg, salad, fruit, nuts, seeds, cheeses, fish, meat and dressings.

The possibilities are endless. Why not try this one today:

Tuna, Avocado & Fennel Salad

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 296 per portion
Fat 20g (3.7g sat) per portion

Ingredients

  • Tuna in water 200g can, drained
  • Light mayonnaise 3-4 tbsp
  • Lime 1, juice only
  • Avocado 1, peeled, stoned and diced
  • Fennel bulb ½ small, very thinly sliced
  • Salad leaves 60g packet

Instructions

  1. Mix together tuna, mayonnaise and lime juice.
  2. Add avocado, season to taste and gently stir together.
  3. Divide salad leaves between two plates. Spoon tuna mix on top.

#summer #win #competition #salad

Recipe of the week: Falafel Pittas with Fruity Crunchy Salad

Falafel Pittas with Fruity Crunchy Salad

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 554 per portion
Fat 24g (3.2g sat) per portion
Suitable for vegetarians

Ingredients

  • Falafel about 200g (7oz)
  • Pitta bread 2
  • Crème fraîche 3 tbsp
  • Milk 1 tbsp
  • Salt and freshly ground black pepper
  • Red or white cabbage 50g (2oz), shredded
  • Dessert apple 1 small, peeled and chopped
  • Ready-to-eat dried apricots 25g (1oz), chopped
  • Raisins 15g (½oz) Little gem lettuce 1, shredded
  • Tomato 1, sliced

Instructions

  1. Preheat the oven and warm the falafel according to the packet’s instructions. Place the pitta bread in the oven during the last 3 minutes of cooking.
  2. Meanwhile, make the salad. In a medium-sized bowl whisk together the crème fraîche and milk and season to taste with salt and pepper. Add the cabbage, apple, apricots and raisins and mix well.
  3. Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel. Serve with the remaining fruity salad.

Cook’s tips Make the salad quickly by popping the ingredients into a food processor and pulsing it a few times – add the cabbage first, then add any leftover dried fruit. Use any leftover crème fraîche to make a dip for crudités by mixing with herbs and grated cheese.

 

A recipe from Fantastic Food For Less cookbook.

Recipe of the week: Raspberry Mango Stilton Salad

Raspberry Mango Stilton Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 279 per portion
Fat 21g (7.8g sat) per portion
Suitable for vegetarians

Ingredients

  • Raspberry vinegar 6 tbsp
  • Olive oil 4 tbsp
  • Dijon mustard 1 tsp
  • Caster sugar 1 tsp
  • Salt and freshly ground black pepper
  • Raspberries 250g (9oz)
  • Mango 1 peeled, stoned and cubed
  • Stilton cheese 110g (4oz), cubed
  • Salad leaves 150g bag

Instructions

  1. To make the dressing, pour the raspberry vinegar and olive oil into a bowl and add the mustard, sugar and seasoning. Whisk the dressing to mix together the ingredients.
  2. Add half the raspberries to the bowl and use a fork to mash them slightly into the dressing. Stir the mango and cheese into the dressing.
  3. Divide the salad leaves between four plates. Spoon over the mango and cheese and scatter over the remaining raspberries, drizzling over any remaining dressing
  4. Serve immediately with some crusty bread to mop up the dressing.

 

Cook’s tip

If possible, choose a bag of salad that contains some shredded beetroot as the deep red colour looks good with the red raspberries and orange mango.

 

Recipe taken from Just One Pot.

Recipe of the Week: Grilled Goat’s Cheese Salad

Grilled Goat’s Cheese Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 500 per portion
Fat 34.5g (19.9g sat) per portion
Suitable for vegetarians

Ingredients

  • Oranges 4 large
  • Firm goat’s cheese 4 x 110g (4oz) pieces
  • Bistro salad 150g bag of lamb’s lettuce, baby red chard and beetroot strips
  • Cooked beetroot in natural juice 200g pack, drained and cut into thin batons
  • Wholegrain mustard 1 tbsp
  • Clear honey 1 tsp
  • Olive oil 2 tbsp
  • Salt and freshly ground black pepper

Instructions

  1. Slice the tops and bottoms from the oranges. Using a small, sharp knife, slice off the skin taking away as much of the pith as possible. Holding each orange over a bowl, slice in between the segments to release the flesh and juice into the bowl.
  2. Preheat the grill to a hot setting. Line the grill tray with foil. Place the cheese on the foil. Cook under the grill for about 2 minutes until lightly golden and slightly melting.
  3. Arrange the salad leaves on four serving plates. Drain the orange segments, reserving the juice, and arrange over the leaves, then sprinkle the beetroot on top. Top the salad with the goat’s cheese, cut in half if preferred.
  4. Blend the mustard, honey and oil with the orange juice. Season the dressing and spoon over the salad. Serve immediately.

Read Grilled Goat’s Cheese Salad on the Dairy Diary website


 

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Potato, Beetroot & Mackerel Salad

Potato, Beetroot & Mackerel Salad

Time 25 mins
Serves 4
Calories 494
Fat 36 of which 7g is saturated

New potatoes 450g (1lb), scrubbed and halved
Olive oil 6 tbsp
Red wine vinegar 3 tbsp
Caster sugar 2 tsp
Grainy mustard 2 tsp
Sugarsnap peas 100g (3½oz), shredded
Spring onions ½ bunch, thinly sliced
Smoked peppered mackerel 250g (9oz), skinned and broken into chunks
Cooked beetroot 200g (7oz), cut into matchsticks

1 Cook potatoes in simmering water for 10-15 minutes, until tender. Drain well.

2 Meanwhile, mix oil, vinegar, sugar and mustard together.

3 Put sugarsnap peas in a salad bowl with spring onions, mackerel and beetroot.

4 Add potatoes to the bowl with dressing and fold gently together.

A Dairy Diary recipe.

 

 

 

 

#tripletested #recipes

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