Panzanella Salad

I had to take a salad for a family get together and thought this colourful salad would be a great addition. Using vegetables I had in my fridge, I put together this salad quite easily, though it can be a little time consuming to take the time to cut everything in bite size pieces. However, the results were well worth it.  You can use a combination of any vegetables that you like. I mixed in the dressing and bread just before we were ready to eat in order to avoid everything getting soggy to early. But I did enjoy eating the salad with the slightly soggy bread the next day as well. This salad makes a great base for a meal especially on a hot day.

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Ing:

1/2 a french baguette, cubed and toasted for about 5 minutes

8 grape tomatoes, quartered

1 cucumber diced

2 stalks celery, sliced thinly

4 carrots, sliced thinly

2 red peppers, cubed
1/4 red onion, diced

2 avocados, cubed

 

Dressing:

In a small jar I mixed in:

1/2 cup olive oil

2 garlic, minced

2 tbsp raspberry wine vinegar (can be substituted with red wine vinegar)

If possible let the dressing sit for awhile to allow all the flavours to combine.

 

Method:

1. Mix all the vegetables together

2. Add bread

3. Add in salad dressing.

 

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Kerabu Salad

This is a Malaysian salad. It is a very pretty salad. The time consuming part is slicing the vegetables very thinly. However, I do find that when I take the time to make a pretty salad, I always eat more vegetables. You could use a variety of vegetables and fruit in this salad. Mango is a common fruit used in Kerabu salad as well. Some even use a green unripe mango. For this recipe,  I used very common ingredients that I usually have in my fridge and pantry.

This salad is great as an appetizer or eaten on the side with practically anything.  Because of the lime it tastes very light and refreshing.

Ingredients:

1/2 red onion, thinly sliced

1/2 orange pepper, thinly sliced

1/2 yellow pepper, thinly sliced

1/2 cucumber, deseeded, thinly sliced

1/2 jalapeno, thinly sliced

1 tbsp unsweetened dessicated coconut

Dressing:

1 1/2 tbsp fish sauce

juice of 1 lime

1 tsp sugar

2 tsp grated ginger

Method

1. Mix the fish sauce, lime, sugar and ginger together in a glass bowl. Add the sliced onion and let it sit for 10 minutes. This will allow the onion to mellow.

2. Toss the remaining vegetables together.

3. Toast the unsweetened dessicated  coconut in a pan until brown. Do not let it burn.

4. When you are ready to eat, toss the onions over the rest of the vegetables. Mix together.

5. Sprinkle the coconut over the salad. Enjoy!

SKF2011