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Salad Recipies

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Ingredients:

  • 1.4kg ( 3 lb) Potatoes.
  • 2 Tablespoons Dijon mustard. 
  • 2 Tablespoons whole grain mustard.
  • 1 Cup mayonnaise. 
  • 1 Pinch crushed red pepper flakes.
  • ½ Cup chopped parsley.
  • ½ Cup chopped celery.
  • ½ Cup chopped red onion.
  • ¼ Cup buttermilk. 
  • Fresh ground black pepper. 
  • Salt to season.

Direction:

Cook potatoes until soft in jackets. Peel of the skin of the potatoes.  Cut potatoes in chunks. Add in all the spices refrigerate.


Ingredients:

  • ⅔th Cup mayonnaise.
  • ⅔th Cup sour cream.
  • 1 Teaspoon grated onion.
  • 1 Tablespoon lemon juice.
  • 1 Teaspoon sugar.
  • 1 Pinch salt.
  • 1 Can pineapple chunk, drained.
  • 1 Cup shredded carrot.
  • 2 Cups shredded cabbage.

Directions:

Mix and chill well in refrigerator.


 

Ingredients:

  • 750ml Coarsely grated cabbage.
  • 1 Apple, coarsely grated.
  • 1 Carrot, coarsely grated.
  • 5ml Dry basil.
  • 125ml Chopped pecan nuts (optional).
  • 125ml Currents.
  • 125ml Fresh orange juice.
  • 5ml Castor sugar.
  • Salt and pepper to taste.

Method:

Mix the first 6 ingredients. Add the juice and fold in the cream. Spice with salt and pepper to taste.

Refrigerate.


 

Ingredients:

  • 2kg Onions, peeled and sliced in rings.
  • 400ml Apricot jam.
  • 400ml Grape vinegar.
  • 125ml Sugar.
  • 7ml Turmeric powder.
  • 7ml Curry powder.
  • 5ml Salt.

Method:

Put sliced onionas into a mixing bowl. Add the rest of the ingredients and mix thoroughly. Cover and stand overnight. The following day, mix thoroughly.

Put into sterilized jars and seal. Store in the refrigerator.


 

Ingredients:

  • 150g Seedless raisins.
  • Juice and zest of 2 oranges.
  • 625ml Cooked, brown lentils.
  • Salt and fresh, coarse black pepper.
  • 60ml Olive oil.
  • 15ml White vinegar.
  • 2ml Cumin.
  • 2ml Mustard powder.
  • 5ml Curry powder.

Method:

Soak the raisins overnight in the orange juice. The following day, add the lentils and orange zest. Season with salt and coarse black pepper. Whisk the olive oil, vinegar, cumin, mustard powder and curry powder together. Pour over the salad.

Allow to stand for an hour before serving.


 

Salad Mix

  • 1 Tin baked beans.
  • 1 Tin butter beans, strained.
  • 1 Tin sliced green beans, strained.
  • 1 Green pepper, pitted and coarsely chopped.
  • 1 Large onion, coarsely chopped. 

Marinade Mix

  • 125ml Apple vinegar.
  • 125ml Sunflower oil.
  • 125ml Brown sugar.

Method:

Mix all the ingredients for the salad in a container that can seal. Bring all the ingredients for the marinade to the boil. Boil for 5 minutes. Pour over the salad mixture.

Allow to cool and refrigerate.


 

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