Salmon & Caper Salad
Recipe by: www.4ingredients.com.au Servings: 4 Cook Time: 5mins Ingredients Method
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Chicken & Avocado Salad
Recipe by: www.4ingredients.com.au Servings: 4 Cook Time: 45 minutes Ingredients Method Recipe Notes To make your own delicious Caramelised Balsamic Vinegar see 4 Ingredients Gluten Free Lactose Free page 80: Simply; place 1/3 cup (80ml) balsamic vinegar, 2/3 cup (160ml) olive oil, 2 teaspoons caster sugar and 1 tablespoon chopped chives in a jar, seal and
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Caprese Salad
Recipe by: www.4ingredients.com.au Servings: 4 Cook Time: 10 minutes Ingredients Method Recipe Notes Optional: This salad is also lovely served with the zest of a lemon grated over it or drizzled lightly with balsamic vinegar.
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Royal Potato Salad
Recipe by: www.4ingredients.com.au Servings: 10 Time: 2 hours Ingredients Method Recipe Notes: Much of the goodness, like many vegetables, is found in the skin. So don’t peel – just wash.Optional: Mix through all the spring onions and serve scattered with 1 tbsp. toasted sesame seeds and ¼ cup fresh coriander sprigs.
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Tuna Caesar Salad
Recipe by: www.johnwest.com.au Serves: 2 Prep Time: 15 mins Cooking Time: 10 mins Ingredients Method
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Toasted Almond & Blueberry Salad
Recipe by: sunbeamfoods.com.au Serves: 4 Time: 20 mins Ingredients Method
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Chicken Avocado Salad
Recipe by: 4ingredients.com.au Serves: 4 serves Cook: 45 mins Ingredients 1 cup allergy-free caramelised balsamic vinegar 4 chicken breasts sliced 4 Roma tomatoes quartered 3 avocados sliced Method In a bowl mix half the balsamic with the chicken, marinate for 30 minutes. Heat a nonstick frying pan over medium / high heat and cook the chicken for 6 to 8 minutes turning regularly
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Couscous Dried Fruit Salad
Recipe by: sunbeamfoods.com.au Serves: 8-10 as a side Cook: 25 mins Ingredients 360g uncooked moghrabieh (Lebanese couscous)* 60ml olive oil Juice of ½ lemon 135g pitted Angas Park Medjool Dates, chopped 100g Sunbeam Raisins 120g Angas Park Dried Apricots, chopped 130g Angas Park Dried Figs, chopped 60g Sunbeam Slivered Almonds, toasted ½ small bunch flat leaf parsley, roughly chopped
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Roasted Beetroot Salad
Recipe by: sunbeamfoods.com.au Serves: 4 Cook: 85 mins Ingredients 4 medium sized beetroot ½ cup SUNBEAM Hazelnuts, roughly chopped 1 tbsp SUNBEAM Pepitas 1 tsp picked thyme leaves 1 tbsp olive oil 3 tsp white wine vinegar ½ tsp sugar salad leaves, for serving 60g blue cheese, sliced Method Pre-heat oven to 200°C (180°C fan-forced). Wrap each
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Chicken & Pear Salad
A beautiful roast beef and red onion gravy recipe.
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