Skip to main content

Clara's Restaurant-style Green Salad with options

*While on holidays, when we had to eat out we tried to choose salads from the menu because not only are they healthier than the alternatives, but they are delicious!  In the past few days since getting home I've been enjoying trying to recreate some of the delicious salads we ate out at restaurants and cafes...  No quantities are suggested in this recipe, as all should be done to taste - the recipe is merely a suggestion of what tastes good together!*

mixed lettuces - eg. red oakleaf lettuce, green oakleaf lettuce, baby spinach, etc.
tomato, cut into slices
green capsicum, cut into thin strips
cucumber, sliced thinly
carrot, peeled and chopped into thin strips or peelings
red onion, sliced thinly
sunflower seeds or pine nuts
whole egg mayonnaise
french herb dressing
olive oil
optional - bacon or chicken pieces or beef strips

Place lettuces on dinner plates or wide bowls. Gently toss in capsicum, cucumber, carrot and red onion, and arrange tomato on the side. Gently brown sunflower seeds or pine nuts in hot oil.  Sprinkle seeds/nuts over salad.  Drizzle french dressing over, and place a dollop of mayonnaise on the side.

Optional:
Bacon - fry bacon and dice.  Place on the side of the salad or gently toss through salad.
Chicken - Heat oil in a pan, add a little soy sauce (to taste), garlic powder and chopped chives.  Gently stirfry chicken until tender. Place chicken pieces over the salad and serve immediately.
Beef strips - Fry in olive oil, place over salad and serve immediately.
Labels:

Comments

Post a Comment

Popular posts from this blog

Chocolate Fudge Brownies

* These are very rich and delicious brownies; they don't need frosting because of their richness!  When I made these, they were so popular that one of Dan's work colleagues paid me to make them for him! * 150g (5.3oz) butter, chopped 300g (10.6oz) dark eating chocolate, chopped 1 1/2 cups firmly packed brown sugar 3 eggs, beaten lightly 2 teaspoons vanilla essence 3/4 cup flour 3/4 cup dark choc bits/choc chips 1/2 cup sour cream Preheat oven to 185ºC (365ºF).  Line a rectangular pan 19cm x 29cm (7"x11") with baking paper. Melt butter and chocolate in a medium saucepan; stir over low heat, without boiling, until mixture is smooth.  Cool until just warm. Stir in sugar, egg and essence, then sifted flour, choc bits and sour cream.  Spread mixture into prepared pan. Bake in moderate oven about 40 minutes.  Cover pan with foil; bake another 20 minutes.  Stand brownie in pan until it reaches room temperature. Options :  - add 3/4 cup ...
6 comments
Read more

Delectable Mini Donut Muffins

*This recipe is from here on Allrecipes.com .  Even though it is just a muffin recipe, it is amazing how much these donut muffins really do taste like donuts - only better!!  WARNING:  these are so delicious, you might find it hard to stop eating them!!* Makes about 24. 1/2 cup raw sugar 1/4 cup margarine (or butter), melted 3/4 teaspoon ground nutmeg 1/2 cup milk 1 teaspoon baking powder 1 cup all-purpose flour 1/4 cup butter, melted  [I found I needed more than this] 1/2 cup raw sugar 1 teaspoon ground cinnamon 1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups. 2. Mix 1/2 cup sugar, 1/4 cup butter, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. 3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. 4. While muffins are baking, place 1/4 cup of melted butter in a bowl. In a separate bo...
8 comments
Read more

Roast Pumpkin & Capsicum Pasta Salad with Bacon

* This is a recipe I made up to take with me to a family dinner.  It was a big hit!  It is very creamy - if you like your salads to have more of a tangy flavour, I would suggest using a tangy mayonnaise instead of the one in the recipe, and I would also suggest reducing the sour cream (making up the difference with mayonnaise) or adding more vinegar.  This recipe is very versatile and can be easily changed in multiple ways to suit your tastes * 350g (12oz) uncooked pasta (I chose small shells, but you could use any kind you prefer) 1 large capsicum (bell pepper), cut in strips 600g (21oz) diced butternut pumpkin (you could try another pumpkin if you don't have butternut, but I can't guarantee it will taste as nice!) olive oil 250g (9oz) diced bacon 1 large brown onion, chopped finely Dressing: 2/3 cup creamy whole egg mayonnaise 1/3 cup sour cream 1 tablespoon vinegar 1/4 teaspoon garlic powder Preheat oven to 200ºC (390ºF).  G...
4 comments
Read more