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Egg salad with fresh herb dressing
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
12 black olives, pitted
Fresh Herb dressing
1 cup light sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh coriander
2 tablespoons apple juice
1
⁄
4
teaspoon ground nutmeg
Ground black pepper
1. Arrange rocket leaves, eggs, tomatoes, avocado
slices and olives attractively on a serving platter.
Chill until required.
2. To make dressing; place sour cream, parsley,
basil, coriander, apple juice, nutmeg and pepper to
taste into blender jug, using Speed 2/Mix, blend
until smooth.
Pour dressing over salad and serve immediately
Salads
Shrimp salad with raspberry sauce
1 Ib cooked shrimp, peeled and deveined
3.5 oz salad mix
3.5 oz snow pea sprouts
1 orange, peeled and segmented
2 kiwi fruit, peeled and sliced
Raspberry Sauce
4 oz fresh or frozen raspberries, thawed
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 teaspoon finely chopped fresh mint
1 tablespoon sugar
1. Arrange shrimp, salad mix, sprouts, orange
segments and kiwi fruit attractively on a serving
platter and chill until required.
2. To make sauce, place raspberries into blender jug,
using Speed 2/Mix, blend until smooth. Push
through sieve to remove seeds. Combine
raspberry puree with vinegar, oil, mint and sugar.
Pour sauce over salad and serve immediately.
TIP:Substitute shrimp for 2 lobster tails, cooked and
shells removed. Cut lobster tail flesh into thick
medallions approximately
1
⁄
2
inch (1cm) thick.
Fresh vegetable salad with
pepita dressing
2 carrots, cut into thin strips
1 parsnip, cut into thin strips
4 oz green beans, sliced
1 cooked beetroot, cut into thin strips
1 red apple, chopped
2 teaspoons lemon juice
1 tablespoon chopped fresh coriander
Pepita dressing
3.5 oz pepita (Mexican pumpkin) seeds, toasted
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
1 clove garlic, chopped
1 tablespoon dijon mustard
1. Combine carrots, parnsnip, beans, beetroot, apple,
lemon juice and coriander.Toss well then arrange
in a serving bowl. Chill until required.
2. To make dressing, place all ingredients into
blender jug, use Speed 2/Mix, and blend until
smooth.Transfer to a bowl and serve with
vegetable salad
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