Salads

Chicken Caesar Salad

INGREDIENTS 

3 slices Burgen Soy-Lin bread, torn into 
bite-sized pieces

Olive oil spray
4 slices prosciutto, excess fat trimmed
2 (about 200g each) chicken breast fillets
2 baby cos lettuce, trimmed, leaves 
separated, coarsely torn
1/2 cup fresh continental parsley leaves

2 hard-boiled eggs, peeled, quartered
1 tablespoon finely grated parmesan
125ml (1/2 cup) 99% fat free caesar 
dressing

DIRECTIONS

1. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place bread on 1 tray. 

Spray lightly with oil. Place prosciutto on the remaining tray. 

Bake, turning bread once, for 7-8 minutes or until the bread and prosciutto are crisp and golden. 

Set aside to cool.

2. Meanwhile, spray a non-stick frying pan with oil. Heat over medium-high heat. 

Cook the chicken for 4-5 minutes each side or until golden and cooked through. 

Set aside to cool slightly. Thinly slice.
3. Break the prosciutto into shards. Combine the bread, prosciutto, chicken, lettuce, parsley, egg and parmesan in a serving bowl. Drizzle over the dressing.

Source: http://www.taste.com.au/recipes/26466/chicken+caesar+salad


Layered Fruit Salad

• INGREDIENTS
• 2 cups Welch’s Grape Juice
• ¼ cup fresh lime juice (about 2 limes)
• 2 tsp fresh lime zest (about 2 limes)
• 2 tsp fresh ginger, fine grated
• 1 ½ cups fresh green grapes, seedless, washed and stems removed

• 
  
• 1 ½ cups fresh pineapple, peeled, cored, chopped into bite-size pieces
• 1 ½ cups cantaloupe, peeled, seeded, chopped into bite-size pieces
• 1 ½ blackberries, washed
• 3-5 fresh green grapes, seedless, on stem

DIRECTIONS

1. Place grape juice in a heavy saucepan over medium high heat. Bring it to a boil and immediately
reduce heat to medium low. Allow juice to simmer on low until reduced by half about 12-15 minutes. 
Remove from heat and cool.
2. Add the lime juice, zest and ginger into the warm grape juice. Pour juice into a container,
cover and refrigerate. Prepare in advance to allow flavors to combine and for juice to cool.
3. In a trifle bowl or clear container, layer the fruit starting with the grapes, pineapple, strawberries 

and cantaloupe, ending with the blackberries.
4. Pour the chilled grape, ginger and lime syrup over fruit, cover and refrigerate for 30 minutes. 

Syrup will color the fruit purple and create a bolder flavor the longer the fruit sits in the syrup. 

Serve chilled.

Source : Welch's

Spicy Beef Salad

INGREDIENTS

• 2 beef sirloin steaks, 200–250g each Olive oil frying
• 2 carrots, trimmed and peeled
• 6 radishes, trimmed and finely sliced
• 200g cherry tomatoes, sliced in half
• Bunch of mint, leaves only, shredded
• 1 small banana shallot, peeled and fine sl
• 3 spring onions, trimmed and shredded
• large cucumber, trim, peeled, seeded sliced
• 2 baby gem lettuces, shredded
• Sea salt and freshly ground black pepper
• 4 tbsp skinned peanuts, to garnish
• FOR THE THAI-STYLE DRESSING:
• 1 garlic clove, peeled and roughly chopped
• 1 red chilli, deseeded and chopped
• 2 tsp grated palm sugar or palm sugar paste
• 2–3 tbsp fish sauce, or to taste
• Juice of 1–2 limes

DIRECTIONS

1. Season the steaks generously on both sides, pushing the seasoning into the meat.
   Add a dash of oil to a hot pan and fry the steaks over a high heat on either side
   for 2–3 minutes (medium rare). Hold the fat side of the steaks against the pan to
   render the fat. When cooked to your liking, remove the steaks from the heat and
   leave to rest, pouring any cooking juices on top.
2. To make the dressing, put the garlic and chilli in a mortar with a pinch of salt andgrind to a paste. Add the sugar, fish sauce and lime juice and stir with a spoon. Taste, add a little more lime juice if needed, and set aside.
3. Meanwhile, using a vegetable peeler, cut the carrots into ribbons. Place in a bowl
   with the radishes, tomatoes, mint, shallot, spring onions, cucumber and lettuce.
   Add about 4–6 tablespoons of the dressing and mix well to combine.
4. Thickly slice the steak at an angle. Toast the peanuts with a pinch of salt for a few
   minutes in a clean dry pan and roughly chop. Place the steak on top of the salad and
   scatter over the chopped peanuts. Drizzle over the remaining dressing and serve immediately.

Source: http://www.wefindthebestrecipes.com/spicy-beef-salad-recipe-gordon-ramsay/

Categories: Food, Healthy, Salad, Western