Tag Archives: salads

Quinoa salad – President’s Choice recipe

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Quinoa salad.

I am not a big fan of quinoa, but I give it a try every now and then. It’s relatively easy to make and I like the cumin scented veggies. President’s Choice quinoa boxes come with the full recipe – worth giving it a try when you feel like eating healthy (and you ran out of ideas). I am not going to reproduce the recipe here since it’s photographed below.

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Celery, Apple and Carrot Salad

Peeled veggies, ready to be grated.

Combine apples, carrots and celery root in a very tasty salad. It’s easy to make too, which is always an advantage. This is what you’ll need:
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Avocado and Cherry Tomatoes Salad

Ingredients for Avocado and Cherry Tomatoes Salad

If you’re looking for an easy, healthy and vegetarian salad, this one meets all three criteria. If you’re lucky, you can get the avocado for 50 – 90 cents at Superstore, making it for a very cheap salad too! The secret is the vinaigrette: always get a good quality balsamic vinegar (I recommend the ones from Lina’s Market). And always mix the vinaigrette in advance, letting it rest for at least 5 – 10 minutes before using it.

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Dinner with Roots and Fish

Root Vegetables by @joefoodie

I had a very tasty dinner last night, so I thought I’d share: a salad made of various veggie, tofu and pickled herring. The three went so well together that I became a fan. I got the organic tofu (firm) and the pickled herring from Superstore. For the salad, you will need: 1 medium beetroot, 2 carrots, 2 small apples, 1 celery root, salt, pepper, raisins and 1 Tbsp sour cream.

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Green Beans Salad

Take advantage of the new crop of green beans available at local farmers’ market with this really easy recipe. Ingredients: green beans, olive oil, vinegar, salt, pepper, 2-3 garlic cloves.

Green Beans by Victoria Reay

Green Beans

Instructions:

  1. Boil the green beans, drain and put in a bowl.
  2. In a separate small bowl, mix 2 tbsp olive oil with 1 tbsp of vinegar, then add salt and pepper. Peel and crush garlic cloves, then leave in mixture for 15-30 minutes. Remove and discard garlic cloves.
  3. Pour mixture over beans and mix well. Serve cold. Try it with polenta, it’s a perfect match!

Photo credits: Victoria Reay

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Crab Flakes Oriental Salad

Crab Flakes Potato SaladThis salad is so easy to make and so tasty, that you’ll wanna eat it all at once! It’s also rather cheap to make, since you’ll need 1 pack of crab flakes (the ones you find in Superstore or Safeway, it’s really crab flavored pollock), 2-3 potatoes, 1 celery stick, 300 gr. olives, 1 carrot, 4-5 cherry or grape tomatoes (for decoration and as a side), mustard, dry basil, dry parsley, oil, salt, pepper.

Instructions:

  1. Cut potatoes and carrot into cubes and boil.
  2. When water is boiling, sink the celery stick for 2-3 minutes to tenderize. Remove and cut into pieces.
  3. Drain potatoes and carrot, put in a bowl, add celery stick pieces, olives, and the crab flakes (cut into small pieces).
  4. In a small bowl, put 1-2 tbsp of mustard and 1 tbsp of olive oil. Mix thoroughly, add salt, pepper, parsley and basil.  Pour over the potatoes and mix well.
  5. Serve with tomatoes.
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Boeuf Salad

They call it the boeuf salad, but to some it’s merely an oriental salad. Well, the heck with all the definitions and labels. What matter is that it’s tasty, not to mention you can express your creativity with the decoration. Here’s what you’ll need: 2-3 large potatoes, 500 gr. peas and carrots (buy them frozen, with the carrots already chopped), 1-2 parsnips, half celery root (optional), black pitted olives, pickles, 300 gr. ham, 1 jar of mayo and 1 jar of mustard.

salata de boeuf To decorate it, boil 1-2 eggs, 2-3 whole carrots, and set aside some pickles and olives.

Instructions:

  1. Peel potatoes, then cut into small cubes. Boil. When done, drain them well and place them in a big big bowl.
  2. Boil peas and carrots. When done, drain them well and place them in the bowl.
  3. Peel and cut parsnips and celery root into small cubes (if you’re not a fan, you can forget about them). Same as above.
  4. Cut pickles into small cubes. Place in bowl.
  5. Cut olives. Place in bowl.
  6. Cut ham. Place in bowl.
  7. Now that all ingredients are in the bowl, add 2-3 tablespoons of mustard and 2-3 tablespoons of mayo. Carefully mix.
  8. Put everything in the serving dish, pressing with a tablespoon or spatula to make sure the salad gets compact. Take one extra tablespoon of mayo and spread it on top, in a thin layer.
  9. Decorate with remaining olives, boiled eggs and carrots, and pickles.

You can always replace ham with chicken breast. Or, if vegetarian, just take the meat out completely.

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