3 Winter-Inspired Salads
Like us, if you’re running out of yummy ideas for lunch or even dinner it could be time to expand your horizons and add something new into the mix. Salads are usually no-fuss foods, which are easy to prepare and are also fun to experiment with. Here are the three favourite recipes to keep you full between meals, but also taste amazing as well.
I spotted this delicious looking salad on Pinterest and couldn’t resist trying it out for myself. Feel free to substitute anything you which might not agree with your taste palette and remember to keep it simple. This is a salad which is great for dinner and low on calories.
1/2 cup walnuts
2 tablespoons sugar
1 tablespoon water
1/2 teaspoon sea salt
6 lettuce leaves
80g prosciutto slices
120g hard blue cheese
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
- Add sugar and water into a small frying pan over medium heat. Make sure that the sugar is just starting to turn into a caramel colour before adding any other ingredients.
- Then add walnuts, sea salt and slightly mix together with a wooden spoon. Keep cooking until the walnuts are slightly brown, or until the sugar has coated them. Then remove from the heat and put them onto a plate to cool.
- Tear the lettuce leaves, add the figs (feel free to cut them in half, or in quarters as you prefer). Slice the prosciutto, crumble the blue cheese over the top and lastly sprinkle the walnuts over the salad.
- Drizzle some olive oil or balsamic vinegar to taste.
Brown rice salad with hummus
This tasty salad is packed with vitamins and nutrients which will keep you fuller for longer, and promotes some good old fatty acid which can be found in the avocado. A yummy option if you’re out of ideas and want something new and fresh for lunch.
1 cup uncooked brown rice
1 sweet potato
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cumin seeds
2 teaspoons extra virgin olive oil
2-3 teaspoon tamari
2 teaspoons lemon juice
- While you’re cooking the rice, preheat the oven to 180°C and line a tray with baking paper. Then add the chopped up sweet potato and pumpkin onto the tray, before drizzling them with a bit of olive oil, honey, salt and pepper, and cumin seeds. Bake for about 30 minutes or until the pumpkin has cooked through. Leave the vegetables out to cool.
- When the rice is ready, pour it into a mixing bowl and stir through the tamari, olive oil and lemon juice. Then add the pumpkin, sweet potato, and chopped up avocado. Mix until they have combined.
- Then simply serve in a bowl and include a few teaspoons of hummus on the side, and sprinkle with lemon juice for extra flavour.
Simple Greek salad
A Greek salad is an easy meal to prepare if time isn’t on your side, and if you’re after something full of flavour without making an additional trip to the supermarket.
2 tablespoons olive oil
1 red onion
2 lebanese cucumbers
2 cups kalamata olives
1 cup mint leaves
500g feta cheese
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
- Chop up the tomatoes, red onion, cucumbers and cheese then add them into a bowl.
- Then pour in the kalamata olives, and stir with a spoon until the mixture has combined. Sprinkle the olive oil over the salad, then do the same with the red vinegar.
- Finally add the mint leaves, since they will bring a fresh and modern fusion to a traditional Greek salad.
Recipes 1 and 2 and images via www.fromthekitchen.co.nz
By Felicia Sapountzis