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Salad

Category: Wholefood Recipes

Always bear in mind that if we eat a great a variety of foods at one meal, this can lead to discomfort and problems with digestion. This is one of the traps into which many people fall when preparing salads. While raw salads should not be omitted from lunch or dinner, we should always consider the overall meal and keep the combinations down to a bare minimum.

Salads are a matter of individual taste, yet, regardless of personal preference, it is true of all salads that the more effort that is put into their preparation, the more enjoyable they will be. Some people prefer a finely chopped salad – others prefer a chunky salad – your choice.

Commercially available salad dressings are not always best for health. Provided we have a blender, there is just no reason why we should buy unhealthy salad creams and dressings when Nature has supplied all of our needs in this regard. Cream dressings are simply prepared by blending the recommended fruit together with a little milk or Soya milk. See Sauces, Gravies, Dressings and Fruit Creams

Let your imagination run wild and invent your own sauce or salad combinations.

Salt, used in moderation, is important to taste. Pine kernels or chopped nuts are always a great addition to the salad.

The following are a few simple and easily prepared everyday salads.

Sunday Salad (F)

hard-boiled egg
tomato
avocado
lemon juice
NC sea salt to taste

Chop fine, mix in a little lemon juice and salt.

Monday Salad (F)

banana
NC pecan nut
tomato
Banana/milk cream
NC sea salt

Tuesday Salad (F)

cucumber
fresh pear
NC sea salt

Serve together with avocado cream dressing

Wednesday Salad (F)

NC peanuts
NC raisins
banana
grated apple
banana cream dressing
NC sea salt

Thursday Salad (F)

banana
avocado
mushroom
NC cashew nuts, chopped
orange juice
NC sea salt.

Friday Salad (F)

cucumber
banana
avocado
cream
NC sea salt

Cucumber, banana and pear also make an excellent combination.

Saturday Salad (F)

green pepper
tomato
banana

Mix together with a dressing made by blending banana, avocado, NC sea salt and lemon juice together.

Bean Salad (F)

cooked NC butter beans
NC raisins
NC nuts

Use a lemon and honey dressing.

Apple Salad With Pineapple Dressing (F)

4 apples
1 Tbsp lemon juice
1 Tbsp NC nuts
NC sea salt to taste
16 grapes

Peel apples and cube. De-pip grapes and cut in half. Mix all ingredients together and chill.

Pineapple dressing:-

3 egg-yolks
1 Tbsp lemon juice
1/2 cup pineapple
1/4 tsp NC sea salt
1/2 cup thick, fresh cream
1/2 cup NC honey

Liquidise pineapple. Mix yolk and honey thoroughly in top of double boiler, add all ingredients except

cream. Cook, stirring all the time, until it thickens. Cool, then fold in cream and pour over apple salad.

Pineapple Salad (F)

3/4 cup NC honey
2 cups water
3 cups cubed pineapple
pinch NC sea salt

Place above ingredients in saucepan and simmer until tender. Then add the following mixture and stir until thick. Place in serving dish and chill.

1/2 tsp NC sweet basil
2 Tbsp lemon juice
2 Tbsp water
pinch saffron
1/4 tsp NC paprika
pinch NC sea salt

Everyday Salad (V)

2 avocadoes
1 cup chopped celery
3 cups chopped lettuce
NC sea salt to taste

Mash avocado with a fork. Chop lettuce. Mix all ingredients together well. Sprinkle with NC seeds or crushed NC nuts or Nature’s Choice Mock Parmesan Cheese. Prepare just before serving. Add lemon juice if desired.

Cole Slaw (V)

2 cups cabbage
2 cups grated carrot

Shred cabbage finely. Use fine grate for carrots. Make a dressing by mixing together 1/4 cup NC honey, 1 Tbsp lemon juice and 1/2 tsp salt. Mix dressing into cabbage and carrots. Serve in a lettuce leaf.

Beetroot and Avocado Starter (V)

2 cups raw beetroot
2 avocado pears

Grate beetroot. Cut the avocados in half. Scoop out half of the filling from each half. Mix scooped-out avocado with shredded beetroot. Add NC sea salt and lemon juice and mix well. Spoon into avocado halves. Top with fresh parsley. Eat with a teaspoon. 6 Servings.

Juicy Carrot Salad (V)

6 grated carrots
6 lettuce leaves
Grated pineapple (optional)

If you have a juice extractor, try this for a variation. Extract juice from carrots. Remove pulp from machine and mix extracted juice back into pulp. Serve in a lettuce leaf. Top with Sweet and Sour Nut Sauce or with sliced, boiled eggs or grated pineapple (optional). Kids who otherwise reject raw carrots will enjoy them this way, especially if a little NC honey and lemon juice is mixed into the carrot juice. When we liquidize food as in this case, the machine has, to a large extent, done the work of the teeth. We should therefore make a point of chewing more than might seem necessary.

Mint Relish (V)

1/2 cup fresh mint
1 Tbsp lemon juice
1/2 cup boiled NC peanuts
1/2 tsp NC paprika
NC sea salt to taste

Blend well. Serve with any main course.

Potato Salad (V)

4 potatoes
lemon juice
1/4 cup cream
1/4 cup NC nuts
NC sea salt to taste
1/4 cup NC honey

Steam 4 potatoes. Drench in lemon juice. Refrigerate till cool. Cut into centimeter cubes. Make a dressing by blending together 1/2 cup cream, 1/4 cup nuts (optional), 1/4 tsp salt and 1/4 cup NC honey. Serve in lettuce leaf or cabbage leaf. Top with sprigs of parsley.

D’Urban Salad (V)

12 asparagus spears
2 avocado pears
6 large lettuce leaves
1/2 cup NC pecan nuts

Cook or use canned asparagus. Chop lettuce leaves and mix together with salted, mashed avocado. Serve into six salad bowls. Place two asparagus spears on top of lettuce/avocado mixture in each bowl. Top with dressing, made of 1/4 cup honey, 1/2 cup cream and 2 Tbsp lemon juice. Top with a few NC pecan nuts.

Curried Potato Salad (V)

6 large, cooked potatoes
3 small onions, chopped

Slice or cube potatoes, mix with onions. Add dressing and allow to stand overnight before using.

Dressing:-

1/2 cup milk
2 Tbsp lemon juice
1 Tbsp NC honey
2 Tbsp cream
1/4 tsp saffron
1/4 tsp NC paprika
NC sea salt to taste

Mix lemon juice and honey well, and add the rest of the ingredients. Lastly add the milk. Add to potatoes, mix well and chill.

Home-made Potato Salad (V)

6 medium potatoes
1 small onion, chopped
1 Tbsp parsley, chopped
2 hard-boiled egg-yolks
2 hard-boiled egg-whites

Boil or steam potatoes in their jackets. Peel potatoes and slice, mix with onion and parsley and sliced egg-whites. Mash egg-yolks with 1/2 tsp NC sea salt and add 3/4 cup milk. Gradually add 2 Tbsp lemon juice until it thickens. Add any seasonings of choice. Pour over potatoes.

Borani (Spinach Salad) (V)

5 cups spinach
1 small onion, grated
1 cup sour cream
1 Tbsp fresh cream
1 dsp lemon juice
1/2 clove garlic, crushed
1/4 cup chopped NC walnuts
1 Tbsp chopped mint
lemon wedges to serve

Chop spinach. Steam spinach and grated onion in pot for 5 min. Then drain well and place mixture in salad-bowl. Add sour cream and cream, lemon juice and crushed garlic. Toss and chill. Just before serving, garnish with chopped mint.

Chinese Cabbage Slaw (V)

1/4 small cabbage
2 tsp NC sea salt
1 stick celery, chopped
1 dsp. NC honey
2 Tbsp lemon juice
1/4 tsp NC thyme
1/4 tsp NC oregano
1 chopped onion

Dressing:-

1 tsp NC sesame seeds
2 Tbsp cream
1/2 tsp NC sea salt

Shred cabbage finely, cover with cold water and salt and let stand for 20 min. Rinse well and shake off water. Place in bowl and mix with onion and celery. Add lemon juice, NC honey, NC thyme and NC oregano. Toss lightly and add dressing.

Sweet and Sour Carrot Salad (V)

6 or 8 medium carrots
2 tsp NC honey
1 Tbsp cream
water

Scrape carrots, cover with cold water and 2 Tbsp honey, and boil until just tender. Drain and reserve 1/2 cup cooking liquid. Cool carrots and slice into rounds. Add NC sea salt and reserved liquid. Cook covered for 3 to 4 min. Add cream.

Sauce:-

1/4 cup lemon juice
1 Tbsp NC honey
NC sea salt to taste
1 Tbsp NC soy sauce
1 level dsp. corn flour
1 Tbsp water

Mix corn flour into water. Combine all ingredients. Add to carrots. Add corn flour in water and add to pan. Stir until mixture boils. Chill.

Oriental Vegetable Medley (N)

1/2 medium cauliflower
boiling, salted water
1 Tbsp cream
1 clove garlic, crushed
1/4 tsp NC paprika
2 cups small mushrooms
NC sea salt to taste

Sauce:-
1 tsp corn flour
1 Tbsp water
1 Tbsp NC soy sauce
1 tsp NC sesame seeds

Break cauliflower into small florets. Place in boiling, salted water for 1 min. Drain, and keep water. Sauté mushrooms in a little water. Add garlic and cauliflower and sauté another minute. Add drained liquid and salt, and cook covered for 2 minutes. Mix corn flour with extra water and stir into vegetables until it boils. Stir in soy sauce or NC Vitamite or Marmite, NC sesame seeds and cream. Serve hot or cold.

Carrot and Onion Salad (V)

3 carrots
2 onions
2 avocado pears

Grate carrot. Chop raw onion. Mash avocado. Add salt to avocado and mix all ingredients together. Serve in a lettuce leaf.

Beetroot and Celery Salad (V)

2 cups raw beetroot
1 cup chopped celery

Grate beetroot. Chop celery finely. Mix together and top with Sweet and Sour Nut Sauce.