There is nothing more unappealing in a salad than a mishmash of unidentifiable ingredients thrown in a bowl and drowned in dressing.
Even if you’re serving a salad as a main course, not a side, you should edit yourself. Don’t throw in everything but the kitchen sink.
Salads should contain a few choice, fresh, seasonal ingredients and be lightly dressed to enhance and complement the flavour.
You don’t have to have a mountain of fresh vegetables to make a tasty salad. It’s nice to combine some convenience ingredients like tinned tuna or cooked brown rice with fresh ingredients to liven it up.
These recipes are each made using only four ingredients plus a ready-prepared dressing and salt and pepper.
BROWN RICE AND TUNA SALAD
Serves 4-6
250ml brown rice, cooked and drained
200g tin of tuna, drained and flaked
1 red onion, finely chopped
1 avocado pear, diced
bought Italian dressing
salt and pepper
Combine all the ingredients and mix well to combine.
Add enough dressing to moisten the mixture and season.
CHICKEN AND POTATO SALAD
Serves 4-6
200g baby potatoes
250ml cooked and shredded chicken
125ml chopped gherkins
125g streaky bacon, cooked and chopped
about 125ml shop-bought ranch dressing
Boil the potatoes in salted water until tender. Drain and cool. Cut them in half.
Combine with the chicken, gherkins and bacon.
Add enough dressing to generously coat. Season to taste.
STEAK AND ASPARAGUS SALAD
Serves 4-6
500g rump steak
300g asparagus tips
250g mixed tomatoes, halved
200g packet of salad leaves
shop-bought Clemengold dressing
Cook the steak until done to your liking – medium rare is best.
Blanch the asparagus and refresh in cold water.
Combine the steak, asparagus and tomatoes and toss to combine. Season to taste.
Line a serving plate with the salad leaves. Place the steak mixture on top and drizzle over the dressing.
Note: Clemengold dressing is sold at Woolworths. If not available, use Greek salad dressing.
BRINJAL AND HALOUMI SALAD
Serves 4-6
1-2 brinjals, sliced
300g haloumi cheese, sliced
3-4 red tomatoes, sliced
400g tin of chickpeas,drained and rinsed
125g bought red pepper pesto
Place the slices of brinjals on a baking tray and brush with olive oil. Grill until cooked on both sides.
Fry the haloumi cheese until golden.
On a serving plate, alternate slices of brinjals, haloumi and tomato.
Combine the chickpeas with half the pesto and scatter over the plate. Drizzle over the remaining pesto. Season to taste.
Note: Basil pesto can be used in place of the red pepper pesto.
BEETROOT AND LENTIL SALAD
Serves 6-8
300g cooked beetroot
400g tin of lentils, drained and rinsed
200g rocket leaves
bought honey balsamic dressing
125g feta cheese, cubed
Cut the beetroot into quarters. Combine with the lentils.
Line a serving plate with the rocket leaves.
Add the dressing to the beetroot and lentil and toss to combine. Season to taste.
Pile onto the rocket and scatter over the cheese. Drizzle more dressing if desired.
Angela Day, The Star