Here’s a selection of our favourite summer salads. I’ve left measurements deliberately vague so you can adapt to your taste/size of your family.
Classic Waldorf with healthy tarragon dressing.
Waldorf is a BBQ classic that is often disappointing and calorific when swimming with cheap mayonnaise. Our version is much lighter with a delicious ‘fennely’ tang from the tarragon.
1. Preheat the oven to 180°c and when at heat place a bunch of grapes (on the stalk if possible) on a baking tray, drizzle with rapeseed oil and season with salt and pepper. Cook for 15 minutes and then add the walnuts and roast the whole lot for 5 minutes more minutes.
2. Trim celery into 1 cm slices and slice the apple into matchstick size pieces roughly chop the lettuce, pick the grapes off stalk, add a good glug of our Granny’s Original Tarragon Dressing dressing and toss in a large bowl. Finish by sprinkling with the toasted walnuts
Mexican salad – Arrrrrrriba!
1. Cut chicken into bite size pieces and marinade in Auntie Frog’s Lime & Chilli Dressing for at least 30 minutes. Set to one side.
2. Preheat the oven to 180°C and put the chicken into the oven for 35 minutes.
3. Whilst cooking rinse a tin of black beans and drain, add to a large mixing bowl along with a drained tin of sweetcorn, a few chopped sweet cherry tomatoes, a very finely chopped red onion, a sliced red pepper, thinly sliced spring onions and some chopped coriander, pour over a generous helping of Auntie Frog’s Lime & Chilli Dressing and stir well.
4. To serve, cover a platter with watercress, add some cubed avocado and the black bean mixture, top with the marinated chicken and add a final drizzle of Auntie Frog’s Lime & Chilli Dressing.
Delicious with tortilla chips!
Asian Style Salad
1. Arrange cashews and sesame seeds on a baking tray and toast in the oven at 180°C for 5 minutes. Very finally chop lettuce, carrot, celery, red and green pepper and fry some bean sprouts in some rapeseed oil (if they’re not ready to eat) and arrange all on a plate, generously drizzle with our Ornamental Ginger & Soy Sauce and top with the roast nuts.
2. Make into a feast by serving with noodles and strips of beef marinated in Ornamental Ginger & Soy Sauce that has been pan fried – YUM!