Salads have come a long way from their iceberg, tomato and cucumber origins. Easy to make in bulk for weekday lunches and inherently versatile, check out these leafy numbers. These are great with quiche or jacket potatoes or even on their own.
Cranberry, pine nut and feta
- handful of cranberries
- handful of pine nuts
- mesclun salad mix
- slices of feta for crumbling
- 3 tbsp balsamic vinegar
- 1tbsp honey (or sugar)
- Add salad mix to your bowl.
- In a small frying pan, brown pine nuts on low heat. (approx 3 mins)
- Meanwhile, in a small bowl, mix your balsamic vinegar and honey, stir vigorously.
- If too tart, add a bit more honey/sugar until it is just right.
- Slice feta and set aside.
- Add pine nuts and cranberries to your salad and mix.
- Toss salad with a spoon or a good shake.
- Drizzle with your dressing.
Simple Caesar salad:
- boiled eggs
- cooked chicken (cooked beforehand or rotisserie from the supermarket)
- mesclun salad
- Caesar dressing
- bagel crisps or croutons
- cooked bacon, diced. (optional)
- You can boil eggs in advance for many meals, especially if you have eggs for breakfast. Otherwise, boil your eggs and leave to cool.
- Cook bacon until crispy, keep on medium heat and crank up for 30 seconds when cooked.
- Add salad mix to your bowl, along with strips of chicken and bacon.
- Peel eggs and slice, add to bowl.
- Add bagel crisps or croutons and Caesar dressing and stir until evenly mixed.