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
Mouths to Feed 