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Two Salads with a Difference


As summer is almost upon us, it is time to be thinking about lighter meals and looking good on the beach or at the neighbours bar-b-que. I have to admit that I am not much of a salad person. I prefer my vegetables to be hot.

This could be something to do with being forced, as a child, to eat the post war ham or spam salads with Heinz mayonnaise or vinegar and sugar dressings. Someone once told me that children do not like green food. Perhaps whoever told me that was right as I certainly did not like spinach, cabbage, peas and lettuce until I was well into my twenties. However, I will not refuse the offer of a salad if it has originality and here are a couple I believe of were created with a bit of imagination.

Shrimp and Rice Salad

This simple salad recipe is easy to make, especially as you probably have the ingredients on hand - frozen shrimp and frozen sugar peas work well.

Ingredients:

. 1 cup long grain rice. Try with Basmati rice
• 1/4 cup white wine vinegar
• 1/4 cup oil
• 2 tsp. dried dill
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. mustard
• 1/4 cup chopped green onions
• 1/2 lb. cooked shrimp,
• 1/2 lb. sugar peas, blanched

Preparation:

Cook rice as directed on package. Meanwhile, combine vinegar, oil, dill weed, salt, pepper, and mustard and mix well. Pour 2 Tbsp. of this dressing over the hot rice and toss gently. Cover rice and refrigerate 1 hour or until cold.
In medium bowl, combine rice, green onions, shrimp, pea pods and remaining dressing; toss gently to combine. Place onto serving plates and squeeze some fresh lemon juice over each salad. Serve immediately. 4 servings.

Butter Bean Salad

You can add tinned tuna, chicken, or seafood to this salad. Use your favourite type of bean; chickpeas, kidney beans, or black beans all will work well.

 Ingredients:

• 3 Tbsp. apple cider vinegar
• 5 Tbsp. olive oil
• 1/4 tsp. pepper
• 3 Tbsp. chopped fresh parsley
• 2 (15 oz.) tins butter beans, rinsed and drained
• 11 oz. Tin sweet corn, drained
• 14.5 oz. tin diced tomatoes, drained
• 1 small red onion, chopped

Preparation:

In large bowl, combine vinegar, olive oil, salt, pepper, and parsley and mix well with wire whisk. Add remaining ingredients and toss to coat. Can be served immediately but better chilled for a couple of hours. Serves 4-6
 

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