Hamburger Salad

Ingredients:

• Hamburgers, cut up into bite sized pieces (about 6)
• Lettuce
• Avacado
• half yellow Capsicum
• 1 bunch Asparagus
• Shredded cheese
• three radishes
• half can of corn pieces
• Half a red onion
• Left over roasted pumpkin (about 3/4 cup)

Dressing:

• 3/4c Mayo
• 2 1/2tbl Tomato Sauce
• Juice of half a lemon
• 2tsp Wostershire Sauce

Method:

Cut and toss all the salad ingredients together.
Mix the dressing together and mix into the salad to your liking.
(I usually put just a little on the salad then put the bowl on the table so people can add more)
Serve! YUM!

*My husband likes this salad in a wrap for lunch the next day

Easy Potato Salad

Perfect for taking to a BBQ, this potato salad is easy and quick to whip up in the kitchen.

Ingredients:
1kg Potatoes, peeled and cubed in 2cm
mayonnaise (approx 1/4 - 1/2 cup)
1 small lemon, juiced
1 small red onion cut finely
four slices of ham chopped into squares
3 spring onions, chopped finely
some fresh basil leaves, finely shredded

Method:
1. Place the potatoes in a saucepan and bring to the boil, cooking until done.  Soft but still able to hold their cube shape.
2.  Drain and transfer to a bowl.
3. Add the remaining ingredients, adding the mayo slowly until there is just enough (nothing worse than having too much mayo and you may even use less than this recipe outlines)
4. Season with salt and pepper. Serve

Delicious!  Even served semi warm this salad is lovely.

Options:
Add things like pineapple, left over chicken or salami for a twist.

Broccoli Salad

Broccoli Salad


This recipe is a combination of different recipes I have seen online for a salad of this kind.  I added some ingredients and left some out based on my own tastes and come up with this recipe.  It's awesome, filling and brightly coloured.  I would recommend serving it just warm.

Ingredients:
Broccoli
Mayonnaise
1tbl olive oil
1/4 red onion
2 garlic cloves
2tbl white wine vinegar
1 tsp sugar
pepper
salt
bacon/salami
pinenuts




Method:
Chop the broccoli up into tiny pieces. I used about two heads of broccoli to serve two people.
Blanch the broccoli in boiling water for no more than 60 seconds, take out and immediately rinse under cold water.

Use a bamix/shredder to finely churn up the garlic and onion.  Mix in with the oil and vinegar.
Place in a large salad bowl and add chopped up salami or cooked bacon (I didn't put a measurement next to it because really it's optional. You could put just a little bit in for flavour or put quite a bit in - the choice is yours).  Throw in about 3 tbl of mayo, the sugar, pepper, salt and about 3tbl of pine nuts.
Add the broccoli whilst it's still warm because it will make it easier to mix everything together.

As an addition you might like to sprinkle some shaved cheese over the top before serving. I recommend a very tart vintage cheddar. Mercy Valley is an excellent brand for crumbling over dishes.