LEAFY SALADS

PEPPERS, COURGETTE AND SPINACH SALAD SPINACH SALAD WITH ASIAN DRESSING ARTICHOKE, ASPARAGUS & ROCKET SALAD QUICK ORIENTAL SALAD LETTUCE SALAD A SALAD FROM NEW YORK LESLEY’S LUSCIOUS LETTUCE FOR LOVELIER LEGS

Susan’s Salad Recipe Book - Leafy Salads

PEPPERS, COURGETTE AND SPINACH SALAD Contributed by Cynthia Ingredients 2 red peppers 2 yellow peppers 2 courgettes 1 jar artichoke hearts 1 tbsp lemon juice 150g sun dried toms 8oz baby spinach leaves 3oz toasted pine kernels 4 tbsp oil Method Heat grill to high. Deseed and halve the peppers. Grill halved peppers, skin side up until blackened. Place in a plastic bag and set aside. Slice the courgettes and toss them in 1 tbsp oil. Cook for 2 minutes on each side. Place in a large bowl. Skin and slice peppers and add to the courgettes. Slice the artichokes and add them to the bowl. Combine 3 tbsp oil with lemon juice. Pour over the vegetables and set aside. Just before serving, slice and stir in sun dried toms, spinach and pine kernels.

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Susan’s Salad Recipe Book - Leafy Salads

SPINACH SALAD WITH ASIAN DRESSING Contributed by Debra-Lee Approximately 15 minutes preparation time Serves 6 - 8 Salad

Dressing

1 tbsp olive oil 1 packet ramen noodles ½ cup slivered almonds 2 tbsp sesame seeds 1 bag spinach leaves ½ cup chives ½ cup cherry tomatoes

1/3 cup of olive oil 3 tbsp soy sauce 3 tbsp rice vinegar 3 tbsp sugar 1 garlic clove Salt and pepper

Method Heat olive oil in a pan, add noodles and almonds and stir for 3 minutes. Add sesame seeds and stir until golden. Leave to cool. Chop the chives and halve the tomatoes. Mix together the spinach, chives and tomatoes and add the ingredients from the pan. Combine dressing ingredients and toss into the salad.

ARTICHOKE, ASPARAGUS & ROCKET SALAD Contributed by Ruth Serves 4 - 6 Ingredients 1 tin artichoke hearts in brine 1 packet asparagus tips 1 packet rocket 1 packet pine nuts Vinaigrette dressing Method Lightly toast the pine nuts. Cook the asparagus tips ‘al dente’ and when cold cut into thirds. Drain the artichoke hearts and cut into quarters. Arrange a bed of rocket over the base of a large shallow serving dish and randomly place the artichoke and asparagus over. Scatter the pine nuts generously over the salad. Add dressing just before serving.

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Susan’s Salad Recipe Book - Leafy Salads

QUICK ORIENTAL SALAD Contributed by Lea Salad

Dressing

1 packet good quality mixed leaf salad Bean sprouts A red and green pepper A red or green chilli Baby spinach and rocket leaves (if not already in packet mix) Spring onions 1 cucumber Chinese cabbage Whole sugar snap peas Some mint, basil and coriander Some cashew nuts and sesame seeds (optional)

4 tbsp fresh lime juice 3 tbsp olive oil 1 tbsp sesame seed oil 1 tbsp soy sauce 1 tbsp honey 1 tbsp fresh ginger, peeled and finely chopped ½ garlic clove 1 fresh red chilli

Method Finely slice the red and green peppers. Finely slice and deseed the chilli. Slice the spring onion and cabbage. Peel, slice and gut the cucumber. Mix all the salad ingredients together and arrange on a large plate. Put all dressing ingredients into a screw top jar and shake well. Toss well with the salad and scatter the nuts and sesame seeds.

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Susan’s Salad Recipe Book - Leafy Salads

LETTUCE SALAD Contributed by Hava Serves 6 - 8 Salad

Dressing

1 bag spinach 1 small romaine lettuce 1 bag mixed lettuce 3 leaves iceberg lettuce Avocado (optional)

¼ cup oil 2 tbsp olive oil 2 garlic cloves - crushed Juice of ½ a lemon 3 tbsp water 3 tbsp mayonnaise 1 tbsp sugar or granulated sweetener 2 tbsp chopped parsley 1 tbsp chopped spring onion ½ tsp mustard powder Salt and pepper

Method Wash and dry all the lettuce and tear it into a bowl. For the dressing, put all the ingredients into a screw top jar and shake vigorously. Pour the dressing over the salad just before serving. Avocado is a tasty addition to this salad, but should be diced and added at the last minute.

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Susan’s Salad Recipe Book - Leafy Salads

A SALAD FROM NEW YORK Contributed by Valerie Salad

Dressing

2 bags mixed leaves 1 medium mango 10 stalks fresh chives (optional) 2oz pecans or walnuts 1 tsp soft brown sugar Knob of butter or margarine

2 tbsp walnut or hazelnut oil 4 tbsp sunflower oil 2 tbsp extra virgin olive oil 1 tbsp cider vinegar Juice of half a lemon (1 - 1½ tbsp) 1 tsp honey or soft brown sugar 1 heaped tsp whole grain mustard A pinch of sea salt 10 grinds black pepper

Method Shake together all the ingredients for the dressing and chill for several hours. In a small non-stick frying pan, melt the fat and sugar then add the nuts. Toss over a moderate heat for 3 - 4 minutes, until glazed. Then allow to cool. Tear up salad leaves and toss with enough dressing to coat. Chop the chives into 3, and slice or cube the mango. Place in a bowl, then sprinkle over the chives, mango and nuts.

LESLEY’S LUSCIOUS LETTUCE FOR LOVELIER LEGS Contributed by Lesley Susan’s Yin lettuce salad. Salad

Dressing

1 Chinese Lettuce ½ bunch spring onions 1 pack oriental style dried instant noodles Slivered almonds

2 tbsp soy sauce ½ cup white wine vinegar Just under ½ cup light olive oil Just under ½ cup sugar

Method Shred the lettuce and thinly slice the onions. Break up dry noodles and grill until toasted, then grill the almonds until toasted. Put all ingredients in a bowl. Combine dressing ingredients and add dressing just before serving. Note: The noodles come in approx 85g packs. ‘Koka’ brand can be found in Tesco on the bottom shelf to the left of the kosher foods, or ‘Tesco’ brand is top of aisle 24 with other instant noodles (as of going to print!) - don’t use the seasoning.

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