A salad of half-baked, half-raw vegetables, combined with lettuce leaves, roasted chickpeas and roasted honeyed goat’s cheese.
The hot weather may have departed but good fruity salads are still on the menu, aren’t they?
A recipe for Waldorf Salad – that salad with apples, grapes, celery and walnuts in a mayonnaise dressing.
Just a very simple salad in a honey-mustard-vinaigrette dressing, with avocado.
I’m calling this ready to eat because all the ingredients are from packets or jars and you don’t really need to do much to them. And [spoiler alert] there are anchovies.
Pickled beetroot and goat’s cheese – another great taste combination. As the title suggest this salad is simply a matter of opening some packets, unscrewing a jar, shaking up some dressing and slicing a shallot.
This is a gluten-free version of the Levantine dish Tabbouleh. I love this salad. I love the mix of mint, parsley and lemon. It’s so fresh and it tastes like it’s doing you good as you eat it.
Want a salad that’s a crunchy and colourful mix of broccoli, apples, grapes, radishes, red cabbage, carrot and bell peppers? In a honey mustard vinaigrette? Well then try this recipe…
This is great little salad. It’s sweet and crunchy, and the nuts and seeds make it quite filling. I love this on mayonnaise on toast.
This recipe is from Jamie Oliver’s Jamie’s Kitchen.