Cheerful heart-warming Winter Salad

Serves: 2 Prep         Time: 5 minutes         Cooking Time: 0 minutes

I love this salad it gives me a happy feeling both to look at and to eat. It is just delicious.

• 90g Romaine salad, washed and chopped
• 70g Orange or 2 small easy peelers, peeled and chopped
• 50g Plums, washed, destoned and chopped
• ½ tbsp Cherry Vinegar
• 1 tbsp Olive Oil
• 1 pinch Salt and Pepper

1. Wash and dry the salad and plum. Peal the orange.
2. Cut each onto roughly 1cm pieces and place in a salad bowl.
3. Sprinkle with oil and vinegar.
4. Add a pinch of salt and pepper, as required.
5. Toss, serve and enjoy.

PER SERVING: 92 Kcals

Total Fat 7.1g	(Saturated 1g)	Cholesterol 0mg
Sodium 12mg	Total Carbohydrate 7.6g	(Sugars 5g)
(Fibre 1.1g)	Protein 1g	Potassium 170mg

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Beetroot Salad

• • 4-6 cooked beetroots, roughly grated
  • 1 onion finely chopped
  • ½ clove of Garlic – crushed (optional)
  • French salad dressing:
    • 3 tbsp Oil (sunflower/olive/ whatever you like)
    • 1 tbsp wine vinegar
    • ½ tsp continental mustard
    • salt & pepper
    • if too strong add a little water.
  1. Mix the dressing, add the onions and leave in soak for a little while.
  2. Finally mix in the grated beetroot.
  3. Place in fridge until serving.

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Carrot Salad

• 1 Lemon, squeezed
• The same amount as the juice of boiling water
• 1-2 tsp runny honey
• Raisins * – as many as can be covered by the liquid
• Chopped Nuts *
• 5-6 medium sized grated carrots
• * Can be omitted!

1. Mix the boiling water and honey until all the honey has dissolved
2. Add the lemon juice and the raisins.
3. Leave to infuse for ½ hour.
4. Then add and mix in the grated carrots.
5. Cover with a plate, small enough the cover the carrots and must fit inside the bowl
6. Put a heavy item (a jar, a litter bottle of water …) on top of the plate to press the salad.
7. Leave under press for ½ -1 hour at room temperature.
8. Remove the heavy item and place the salad-bowl in fridge.
9. This can keep for 2-3 days.

Luncheon Salad

• 1 Hardboiled egg, sliced
• 3-4 cherry tomatoes, halved
• 10 slices cucumber
• 1 handful green salad
• 2-3 tbsp Carrot salad
• 2-3 tbsp Beetroot salad
• 2-3 tbsp Raw Courgette Salad

Served with pita bread or Ryvita and
maybe add a slice or two of ham or smoked salmon.

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Tomato, Onion and Orange Salad

Preparation time 10 minutes

I wanted to make a different salad and had seen other people using oranges in salads with avocado. I didn’t have an avocado, so here is my version of a salad using oranges.

• 2-3 ripe tomatoes, cut in thinnish ring slices
• 1 Onion, cut in thin slices
• 2-3 mandarins, cut in thinnish ring slices
• 1 tbls olive oil
• ½ tbls rice vinegar
• Salt and Pepper
• Fresh Parsley and/or Chives, chopped

1. Cut the tomatoes and mandarins as thin as possible into rings.
2. Use a mandolin to very finely slice the onion.
3. Place the tomato, onion and mandarin slices on a plate alternating them.
4. Sprinkle a little salt and pepper on all the salad.
5. Then drizzle the olive oil and vinegar over the ring.
6. Cover with cling film and keep at room temperature until served.
7. Sprinkle with the chopped parsley and/or fresh chives.

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Raw Courgette Salad

Preparation time about 5 minutes
Serves 2 people

• 1 Large Courgette, peeled and finely julienned
• Dressing:
  • 2 tbsp mayonnaise
  • 2 tbsp natural Yogurt
  • 1 tbsp extra virgin Olive oil
  • ½ tbsp sweet vinegar
  • Salt & freshly ground Pepper
  • Some chopped Parsley
  1. Peel the courgette and cut finely Julienne style on a mandolin.
  2. Then mix the dressing using all ingredients (bar the courgette).
  3. Add the julienned courgette.
  4. Gently toss the salad making sure all courgette is covered.
  5. Let it rest for at least 2 hours at room temperature before serving.

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