- This recipe is a slightly different take on the classic Polish mixed vegetable salad.
- Rather than potatoes, I used boiled parsnips and carrots.
- This is a salad you can tinker with often – depending on the ingredients you have at hand.
- 2 – 3 cooked carrots cut onto small pieces
- 2-3 cooked parsnips cut into small pieces
- 1-2 gherkins cut into small pieces
- Bunch of spring onions cut into small pieces
- 3-4 hardboiled eggs – cut into small chunks
- 2-3 tablespoons of mayonnaise
- Salt & Pepper to taste
- Mix all the vegetable together.
- Add the mayonnaise and mix all together.
- Season to taste.
- Place in a dish.
- Add the eggs and spring onions on top.
- Mix together when serving.
The dish is Freiberg – Cordoflam made in East Germany.
- This salad is based mostly on vegetables that came from the New World.
- It is very colourful.
- The proportions are not so important – I have given what I used.
- It is best to use a different colour for the pepper to the chilli so you can tell the difference.
- 1 tin of Tuna – drained
- 1 avocado – peeled and sliced or chopped
- 1 tin of Beans – Cannellini, Pinto or Mixed – drained
- 4 tomatoes – chopped
- 1 small tin of sweetcorn – drained (or cooked frozen sweetcorn)
- Yellow or Orange Pepper – chopped
- 2 red chillies – chopped fine
- 1 bunch of spring onions – white and green parts chopped
- Juice of 1 lemon
- 1-2 tablespoons of extra virgin olive oil
- Salt & pepper to taste.
- In a large bowl mix all the vegetables except the avocado.
- Pour over the lemon juice and olive oil and season.
- Put the ingredients into a large serving dish.
- Put the avocado and tuna on top and mix in slightly.
Dish is Cadiz by Meakin – 1964 – 1970
I usually use carrots to make a salad with apples but today I had lots of carrots and no apples so found a different salad to make.
- 5 carrots
- 80g sultanas
- Zest and juice of 1 orange
- Grate the carrots using a coarse grater.
- Mix with the sultanas.
- Mix with the orange zest and juice.
This is best made around 30 minutes before it is needed.
This recipe was inspired by the ones I wrote up in Red on Red! after looking at the ingredients that were in my fridge and cupboards.
- ½ red cabbage
- 4-5 carrots
- 1 onion
- 1-2 apples
- Juice of 2 limes
- 1-2 tablespoons of runny honey
- Grate or finely shred and chop the red cabbage.
- Peel and coarse grate the carrots.
- Finely chop the onion.
- Finely chop the apple.
- Mix all the ingredients together.
- Mix the lime juice and honey together.
- Mix the dressing over the salad.
Tastes good straight away and even better after a few hours.