Monday, October 8, 2012

Steak and salad

Actually we had steak and four salads. And we ate outside because it was heavenly - this is what it was like:
How lovely is Townsville this time of year?
So anyway FOUR salads - I was on such a roll this afternoon!
Salad 1: French Cabbage Salad
This is fantastic for people who are a bit over coleslaw. 
You need:
1/4 white cabbage
1 red apple (I used a pink lady)
1/2 cucumber
1-2 sticks celery
a big handful of garlic chives or spring onion tops
Slice the cabbage thinly (you can use a mandolin for this if you like) 
Peel the cucumber but leave a tiny bit between each strip of peel you remove because it is just prettier that way. Slice thinly (again with the mandolin) and halve the slices
Slice the celery thinly too
Cut the apple in four, core it and then cut each piece into 8-10 depending on the size of the slices
chop the garlic chives
Throw it all into a bowl - a bigger bowl than you intend to serve in nd toss together. Hands are the best tools for tossing.
Then mix the dressing in the high tech dressing machine (a vegemite jar)
3 tablespoons cider vinegar
1 tablespoon olive oil (I used the lemon infused oil)
pinch seasalt
pinch raw sugar
Shake well and pour over salad - this one is fine to be dressed in advance
French Cabbage Salad
Salad 2: Fennel salad with mint
one head baby cos, washed and dried
one baby fennel
1/2 cup mint
Let me just say that any salad that treats mint as a vegetable rather than a garnish will be worth a try
Chop the cos roughly into pieces that are bite size
tear the mint from the stalks and add
Slice the fennel as thinly as possible
Mix dressing in aforementioned hi tech gadget
1/3 cup lemon juice 
1 tablespoon olive oil
1 tablespoon baby capers
fresh ground pepper
Pour over salad just before serving
Fennel salad with mint
Salad 3: Baby spinach with citrus
1/2 bag baby spinach leaves. If you have time to pick the stalks off this makes it a whole lot more appetising
1/4 red onion sliced very thinly
1/2 can mandarin segments
1 lebanese cucumbers cut into batons
Mix spinach, cucumber and onion together in a large bowl. Tip into serving container and top with drained mandarin segments.
Serve with a lemon and balsamic dressing - I used the one from here 
Check out the vintage Tupperware - this is a relic from my wedding shower in 1982
Baby spinach with citrus
Salad 4: Balsamic asparagus and tomato 
2 bunches asparagus
1 punnet grape tomatoes
2 dsp parmesan (15 ml spoon size)
Grind the parmesan in the Thermomix if you have one or grate it finely
Halve the tomatoes
Snap the woody ends off the asparagus and cut into 3-4 pieces. Cook in boiling water for 3-4 minutes then plunge into iced water and drain.
combine vegetables in a bowl and mix your dressing
100ml orange juice
1 tablespoon balsamic vinegar
a pinch of seasalt
Pour dressing over and sprinkle with parmesan. This one can be dressed in advance too.
Balsamic Asparagus and Tomato

Find a man to barbecue the steak for you 
There are 12 ProPoints in the four salads combined - 5 each in the salads with oil in the dressing and 2 in the parmesan. We served three and had lots of leftovers so I think you could eat your fill and track 2 PP plus your steak. And of course this knocks over the vegetable part of the Healthy Checks!
Just YUM!

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