Salad
Layered Garden Salad
Lyn Rowland
Serves 6-8
Ingredients Method
½ lettuce 250g( 2 cups) of frozen peas 2 hard-boiled eggs 250g mushrooms 125g tasty cheese 1 cup mayonnaise 2 tbsp. sour cream 2 tsp. French mustard 1 tbsp. lemon juice 6 shallots 1 tomato 4 rashers of bacon 2 tbsp. chopped parsley
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Shred lettuce coarsely, place in glass salad bowl. Sprinkle uncooked frozen peas over lettuce, push eggs with sieve and combine with finely sliced mushrooms spread over peas, top with grated cheese. Combine mayonnaise, sour cream, mustard, lemon juice and shallots, pour over cheese. Cover, refrigerate for several hours or overnight. Chop bacon finely, fry in pan until crisp; drain. Top with tomato wedges, bacon and parsley just before serving.
Prawn Summer Salad
Gabriela Iturrizaga
A very delicious, easy to make salad full of nutrients and protein.
Ingredients Method
½kg of peeled prawns 1 cup couscous( boiled) 200g of tofu( diced) 1 avocado in slices 3 big leafs of lettuce( chopped) 1 cup corn kernels ½ a lemon 1 tsp. mixed herbs
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Mix all ingredients in a big bowl, add olive oil, salt and pepper. Sprinkle the mixed herbs, then squeeze the lemon on top and serve.
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