We have been trying to perfect a version of coleslaw without a mayonnaise or creamy dressing, but with plenty of lemon and vinegar, and heaps of Parmesan! Click here for: Blog post – The Many Guises Of Coleslaw – A Photo Tribute!
Today I still follow Mum’s basic technique, but with modern modifications. Then they are ready to be served as is or in some wonderful combination: green leaves, roast pumpkin, goats’ cheese, feta, ….! Click here for: Blog post – Beetroot – Salads, two Dips, one Cake!
Our friends made their version of salade niçoise but instead of using steamed potatoes, they made a French version of potato salad and spooned it over the niçoise! For the recipe, click here – French Potato Salad
Lightly sprinkle the prepared tomatoes and cheese with salt and allow to sit for an hour or so. The salt draws out the juices and you might not need to add oil! Click here for: Blog post – We invite the neighbours in for nibbles!
Whether you use shanklish cheese or feta, this traditional salad is also great served as a dip … it is almost addictive! Click here for: Blog post – We invite the neighbours in for nibbles!
Salads are a predominant feature of Vietnamese cuisine. If you are hanging out for one when time is short, this recipe provides a convenient version. Click here for: Blog post – Vietnamese-Style Salad
No longer fashionable, but it makes a great entree: very refreshing and it feels healthy! Click here for: Blog post – A Way With Avocado! Recipe pdf – Avocado Vinaigrette
Layer the zucchini slices over the whole plate. Drizzle with some lovely olive oil and lemon juice …! Click here for: Blog post – Torres Del Paine National Park
Sprinkle some lovely olive oil and vinegar over the shaved vegetables. Serve as is if you wish as it should look spectacular. Or add a garnish. Click here for: Blog post – Carpaccio of Vegetables
Is the Greek salad the most refreshing salad of all? Click here for: Blog post – Showing Friends Around – Part 1 Recipe pdf – Greek Style Salad
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