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Recipe 7
Salads
SEAFOOD SALAD WITH
RASPBERRY SAUCE
Serves 4-6
500g cocktail seafood
100g salad mix
100g snow pea sprouts
1 orange, peeled and segmented
2 kiwi fruit, peeled and sliced
RASPBERRY SAUCE
125g fresh or frozen raspberries, thawed
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 teaspoon finely chopped fresh mint
1 tablespoon sugar
1. Arrange seafood, salad leaves, sprouts,
orange segments and kiwi fruit attractively
on a serving platter and chill until required.
2. To make sauce, place raspberries into
blender jug, select the Blend function and
blend until smooth. Scrape down sides of
jug with a plastic spatula if necessary.
3. Push through sieve to remove seeds.
Discard the seeds. Combine raspberry
puree with vinegar, oil, mint and sugar. Pour
sauce over salad and serve immediately.
TIP: Cooked seafood can be a selection of
prawns, crabmeat, calamari or lobster tails,
cooked and shells removed. Cut lobster tail
flesh into thick medallions approximately
1cm thick.
EGG SALAD WITH FRESH
HERB DRESSING
Serves 4-6
1 bunch rocket leaves, washed and trimmed
6 hard boiled eggs, peeled and quartered
2 Italian tomatoes, quartered
1 avocado, stoned, peeled and cut into slices
16 black olives, pitted
FRESH HERB DRESSING
1 cup / 250ml light sour cream
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh coriander
2 tablespoons apple juice
¼ teaspoon ground nutmeg
Ground black pepper and salt, to taste
1. Arrange rocket leaves, eggs, tomatoes,
avocado slices and olives on a serving
plater. Chill until required.
2. To make dressing: place sour cream, lemon
juice, parsley, basil, coriander, apple juice,
nutmeg, pepper and salt into the blender
jug, select the Blend function and blend
until smooth.
Pour dressing over salad and serve immediately.
BBL550_IB_FA.indd 7 10/02/10 2:32 PM