Category Archives: Salads

St Agur, Avocado & Pecan Salad

Holidays, Salads, Vegetarian

  • Chopped assorted salad leaves-I used baby spinach, rocket and little gem.
  • Tomatoes-about two small for each person
  • finely sliced red onion-only a very small amount
  • Half an avocado per person
  • Six pecan halves per person- roughly chopped
  • a few thin slices of courgette(optional)
  • 1oz St Agur cheese cut into small cubes
  • 1 rasher back bacon grilled and cut in small dice
  • An extra mustardy vinaigrette

Chop leaves into fork sized pieces and toss with a little vinaigrett in a bowl. Put in individual bowls.
Add chopped tomatoes, onion, avocado scooped with a teaspoon into small bits, pecans, courgettes, bacon and cheese. Grate over some black pepper and add a little more vinaigrette to each bowl- not too much or you overpower the other flavours.

24 Hour Salad

Salads, Vegetarian

  • Chopped Iceberg lettuce
  • Chopped celery
  • Chopped spring onion
  • Frozen peas
  • Cooked streaky bacon-chopped
  • Mayonnaise mixed with a little sugar
  • Grated mature cheddar

Layer all ingredients in a bowl (glass looks pretty) in the order given. Make sure the mayo goes right to the edge to seal. Quantities are variable as you like.
Cover with clingfilm and serve next day.

Hot Chicken Salad

Chicken, Main Courses, Salads, Starters

  • 2 cups chopped celery
  • 2 cups cooked chicken, cubed
  • 1/2 cup slivered almonds
  • 1/2 tsp salt
  • 1 tbsp minced onion
  • 2 tbsp lemon juice
  • 1 cup mayonnaise
  • Crushed crisps
  • 1/2 cup American or Cheddar cheese, grated

Combine all the ingredients except crisps and cheese. put in a pyrex dish and top with crisps and cheese. Bake in a pre-heated oven at 450F for 10-15 minutes. Serve warm over a salad. Freezes well.

Serves 4

Scalloped potatoes in salad base

Main Courses, Salads

  • This is really just a great addition to any salad which I had first in france.
  • You need some firm small potatoes the amount depends on how mary you are feeding

Boil the potatoes whole in skin until just cooked.
Slice thickly-about 1/2 cm slices
Toss in flour, shake off excess and deep fry in hot oil until golden. Scatter over salad of your choice