Ingredients
2
x 420 gm cans corn kernels, drained
1
cup sliced olives
10
shallots chopped fine
2
medium tomatoes sliced
leafy
greens for garnishing
1/2
cup olive oil
1/3
cup (cider) vinegar
1
tsp ground cumin
1
tsp dried basil
Method
Combine
corn, olives and shallots. Combine last 4 ingredients for
dressing and shake well.
Stir
dressing through corn mix. Place in salad bowl and garnish with
sliced tomatoes around the edge and with the leafy greens.
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MOROCCAN
VEGETABLE SALAD
Ingredients
425
gm can champignons - sliced in 1/2 (or fresh steamed)
2
cups cooked garbanzo beans (chick peas) (or 2 x 300 gm cans)
1
cup whole black olives
1
cup chopped shallots
1/2
large red capsicum sliced (not too thick)
1/2
large green capsicum sliced
1
punnet cherry tomatoes - sliced in 1/2
100
ml coconut milk
2
minced garlic cloves
2
Tbsp fresh lemon juice
1/2
tsp cumin
1/8
tsp tumeric
1/2
tsp dried basil
Method
Combine
salad ingredients and chill well. Combine dressing ingredients
ie from coconut milk down the list, and chill also.
Just
before serving, mix dressing with salad. Serve on a bed of torn
crispy lettuce leaves (about 1/3 of a head).
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TOSSED
SALAD WITH AVOCADO & OLIVES
Ingredients
1
1/2 litres assorted lettuce (very fresh - red, green, frilly)
1
1/2 cups finely shredded red cabbage
1
large avocado cut into narrow wedges
1/2
medium red capsicum cut into narrow strips
1
cup whole black olives
1/3
cup olive oil
1
Tbsp lemon juice
1/4
tsp thyme, 1/4 tsp rosemary, 1/4 tsp marjoram - all dried
OR
3/4 tsp Italian mixed herbs
Method
Mix
oil, lemon juice and herbs in jar and shake well. Tear lettuce
in pieces and add other salad ingredients.
Add
dressing and toss lightly just before serving.
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MANDARIN
OLIVE BULGAR SALAD
Ingredients
1
good cup (dry) bulgar (cracked wheat - precooked)
2/3
cup hot water
2/3
cup mandarin juice (canned is best as it is more concentrated)
2/3
cup sliced olives
2
small tomatoes diced
1
Tbsp finely chopped shallots
1/2
cup diced cucumber
1
Tbsp finely chopped fresh parsley
1
dsp finely chopped fresh mint
1
Tbsp fresh lemon juice
1
Tbsp olive oil
1/2
tsp salt
1
dsp orange rind
Canned
mandarin slices and leafy greens for garnishing.
Method
Cover
bulgar with hot water and mandarin juice. Let stand for 1
hour.
Mix
together bulgar, olives, tomato, shallots, cucumber, parsley and
mint.
Combine
lemon juice, olive oil, salt and rind and shake well.
Fold
dressing into salad and chill. Garnish bowl with mandarin slices
and extra mint or leafy greens.
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EGGPLANT
SALAD (CAPONATA)
Ingredients
500
gms eggplant (aubergine) cut into cubes
2
Tbsp olive oil
4
sticks celery sliced
1
onion sliced
3
small tomatoes chopped
2
Tbsp capers
2
Tbsp pine nuts
1
Tbsp sugar (optional)
4
Tbsp vinegar
2
heaped Tbsp large green olives
Salt
to taste
Method
Sprinkle
the eggplant with salt and leave them in a colander to drain
for about an hour. Then dry them thoroughly on a kitchen towel.
Heat olive oil in a pan and fry the eggplant until it is
brown. Drain on kitchen paper.
Fry
the celery in the same oil as the eggplant and remove when brown.
Add the onion and cook until soft, add the tomatoes and cook gently
for 10 minutes.
Add
all the other ingredients.
Return
the eggplant and celery to the pan and simmer for another 5 minutes.
Allow
to go cold before serving.
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POTATO
SALAD
Ingredients
Cook
potatoes as for normal potato salad.
Sundried
Tomato Dressing
1/2
cup bottled sundried tomatoes
2
cloves minced garlic
1/3
cup olive oil
1
Tbsp apple cider vinegar
Salt
to taste
Method
Blend
all ingredients till smooth. Mix lightly through potatoes.
Keeps
well refrigerated.
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