Salads

Hello! I’m excited to be returning to the kitchen after 3 long weeks away! I really missed being able to make and create my own dishes. As we ate alot of heavy meals in America, i decieded to cook small meal portions with lots of salad. 

 There are so many amazing salads out there to use as a base, and you can create them to be your own from there! Here are my two favourite salads that I’ve made this week 🙂 
GREEK SALAD 
 Ingredients 
1 packet cherry tomatoes 
2 lebanese cucumbers, roughly chopped 
1 red onion, cut into wedges 
1x traffic light capsicums (red, yellow & green), sliced 
200g marinated greek olives 
220g marinated feta, cubed 
1/2 cup olive oil 
30ml white vinegar 

Method 

Combine all ingredients (dry) except the oil and vinegar in a bowl. In a seperate bowl mix the oil and vinegar. Drizzle over dry ingredients and toss well. 


SAUTEED SALAD 

Ingredients 

1 red onion, sliced 
1x packet traffic light capsicums (use only red & green), sliced 
100g oyster mushrooms, sliced 
100g button mushrooms, sliced 
1 packet baby spinach 
85g sun dried tomatoes 

Method 

Cook both oyster and button mushrooms on a lightly oiled pan for 5 minutes at low/ medium heat. 
Add baby spinach until just whilting In a seperate bowl mix the oil and vinegar. 
Drizzle over dry ingredients and toss well.


Greek Salad
Sautéed Salad

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