Mind Your Line

30 Jun


Summer salads ahoy. Here are our two favourite salads ever.

Greek Souvlaki and Watermelon Salad
Pork or chicken skewers, marinated with lemon, oregano, salt/pepper, olive oil, garlic
1/2 small watermelon or 5 cups worth
tomatoes
onions
cucumber
mixed greens with spinach
3/4 cup crumbled feta cheese
1/4 cup toasted pine nuts
tzatziki
citrus honey poppyseed vinegrette
Barbecue marinated skewers, brush on vinegrette at the end to carmelize.
Spread greens on a platter. Top with watermelon, vegetables, cheese and pinenuts. drizzle with dressing.
Top with souvlaki. Serve with tzatziki for dipping.


Vietnamese Chicken and Mint Salad

Recipe from Nigella Lawson 2007
1 Thai chile, seeded and minced
• 1 large garlic clove, peeled, minced
• 1 tablespoon sugar
• 1 1/2 teaspoons rice vinegar
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
• 1 1/2 tablespoons vegetable oil
• 1/2 medium onion, finely sliced
• Freshly grated black pepper
• 7 to 8 ounces white cabbage, shredded
• 1 medium carrot, shredded, julienned, or grated
• 7 ounces cooked chicken breast, shredded, or cut into fine strips
• 1 bunch mint, plus extra for garnish, leaves roughly chopped
• Salt
Directions
In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish

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