Well, I am SO excited to be posting my first Recipe ReDux recipe. This months theme is Beat the Summer heat with “No cook meals”. This immediately got me excited – I am a huge fan of flavourful food in a hurry and what better way to save time in the kitchen than to go “no-cook”.
It is unfortunately not Summer in South Africa at the moment (in fact we’ve had a particularly cold week) but this cheerful, tasty salad works wonderfully on it’s own as a light meal or served as a side.
Salad Ingredients: I haven’t listed exact measurements for the salad ingredients – adjust according to personal taste and how many you’d like it to serve
2 tins of mandarins
Pumpkin seeds (raw)
Cashew nuts (raw)
Reduced fat feta cheese
Salad Dressing Ingredients:
30 ml balsamic vinegar
60 ml olive oil
1 tablespoon Dijon mustard
a pinch of sugar
a squeeze of lemon juice
2½ ml Italian dried herbs
freshly ground black pepper
1 tin of reserved mandarin juice
Drain the tinned mandarins – reserve the juice from one tin for the dressing.
Remove the cucumber seeds with an apple corer, slice into rings and then cut in half.
Remove the ends of the green beans and cut them in half.
Cut the avocados into slices.
Cube the feta cheese.
In a large bowl or serving dish layer the salad ingredients starting with the leaves (spinach, rocket and watercress), followed by the green beans and cucumber, then mandarin, pumpkin seeds, cashew nuts and lastly the feta cheese.
Combine the salad dressing ingredients – I use a stick blender.
Serve the salad with the dressing on the side. Enjoy!
Swop mandarins for mangoes.
Add ready-roasted chicken pieces.