all the ingredients and serve.
Cabbage and Apple Salad
This is a vitamin-packed winter salad.
2 sticks celery
3 sweet apples
2 small raw beetroots (beets)
1 small white cabbage
2 carrots
2 tbs raisins
2 very ripe bananas
As required vegetable oil
As required lemon juice
1) Chop the celery finely, grate the apple and beetroot and shred the cabbage.
2) Mix the vegetables together with the raisins in a bowl.
3) Mash the bananas. Add the oil and lemon juice, beating well after each addition until the texture resembles that of mayonnaise.
4) Mix the dressing well with the salad and serve.
Brussels Sprouts Salad
While cabbage is well known as a salad ingredient, people rarely think of using Brussels sprouts, which are just as nutritious. A quick recipe.
455g/1 lb Brussels sprouts
4 carrots
2 tbs lemon juice
4 tbs vegan mayonnaise
4 tbs chopped dates
1 bunch watercress
1) Coarsely grate the sprouts and finely grate the carrots.
2) Mix these together with the lemon juice, dressing and dates.
3) Serve on a bed of watercress.
Italian Bread Salad
This salad provides a good way of recycling bread that has not been eaten while fresh.
455g/l lb stale wholewheat bread
140ml/1/4 pt/2/3 cup water 1 clove garlic 1 onion 200g/ 6 oz/¾ cup tomatoes 3 tbs vegetable oil 1 tbs cider vinegar or wine vinegar As required sea salt As required freshly ground black pepper 2 tsp dried basil or 2 tbs fresh basil
1) Dice the bread, soak it in the water for 10 minutes or more. Drain out the surplus moisture.
2) Crush the garlic and rub the salad bowl with it.
3) Chop the onion finely and peel and dice the tomatoes.
4) Combine the bread with the onion and tomatoes. Add the oil and vinegar with the seasoning and mix lightly together.
5) Sprinkle with basil and serve.
Chick Pea and Walnut Salad
This is a high-protein Middle-Eastern mixture which serves four as a luncheon dish or eight as a starter. A quick recipe.
455g/l lb/2½ cups or 2 tins (cans)
(c.400g/14–16 oz) each cooked drained
chick peas (garbanzo beans)
115g/4 oz/¾ cup walnuts
6 tbs lemon juice
4 tbs vegetable oil
2 cloves crushed garlic
1 tsp sea salt
Hearts of 2 heads Cos (Romaine) lettuce
1) Drain the beans. Mash them until they are the consistency of coarse crumbs.
2) Chop the walnuts finely and combine them with the mashed beans.
3) Combine the lemon juice, oil, garlic and salt and mix this dressing with the walnuts and beans.
4) Serve at room temperature, spooned into the centre of a shallow dish. Surround with lettuce leaves to use as scoopers.
Green Bean and Almond Salad
In Mediterranean countries cooked vegetables are often dressed with oil and vinegar and served cold as salads, but the addition of nuts and raisins in this recipe makes it distinctive and gives it more substance. It serves four as a light luncheon dish or eight as a starter.
455g/l lb/fresh or frozen green beans
55g/2 oz/½ cup almonds
4 tomatoes
1 small onion
30g/l oz/2 tbs vegan margarine
55g/2 oz/1/3 cup raisins or sultanas (golden seedless raisins) 2 tbs vegetable oil 2 tbs cider vinegar or wine vinegar As required sea salt As required freshly ground black pepper
1) Wash, string and slice the beans and cook them until tender. Drain them well and leave to cool.
2) Shred the almonds finely. Peel and chop the tomatoes and onions.
3) Melt the margarine in a saucepan, add the onion, almonds and sultanas and sauté them until the onion is tender.
4) Combine the oil, vinegar and seasoning.
5) Mix together the beans, onion mixture, tomatoes and dressing in a bowl.
6) Chill and serve.
Potato and Artichoke Heart Salad
Canned artichokes are quite expensive, but they make this Mediterranean style salad something special. Cold-pressed extra virgin olive oil should, of course, be used.
455g/l lb potatoes
55g/2 oz/½ cup walnuts
1 tin (c.400g)/l can (14–16 oz) artichoke
hearts
4 tbs extra virgin olive oil
As required sea salt
As required freshly ground black pepper
2 tsp lemon juice
As required crisp lettuce leaves
1) Cook the potatoes until tender. (They can be peeled if desired, but this is not necessary.) Quarter them and sprinkle with 1 tbs extra virgin olive oil while still warm.
2) Chop the walnuts and combine them with the potatoes.
3) Drain the canned artichoke hearts and arrange them on lettuce leaves with the potatoes and walnuts.
4) Combine the remaining extra virgin olive oil with the lemon juice and seasoning and pour over the salad.
Salad Niçoise
In restaurants this traditional salad is normally barred to vegetarians because it contains anchovies: here the capers add a piquant, salty taste which is vegan.
455g/l lb fresh or frozen French beans
2 large potatoes
6 large tomatoes
4 tbs extra virgin olive oil
2 tbs cider vinegar or wine vinegar
1/4 tsp mustard powder As required sea salt As required freshly ground black pepper 1 tbs capers 55g/2 oz/½ cup olives
1) Cook the beans and potatoes (separately) until tender. Leave to cool and slice them.
2) Quarter the tomatoes and arrange them with the beans and potatoes on individual salad plates.
3) Combine the extra virgin olive oil. vinegar, mustard and seasoning and pour this over the salad.
4) Chop the olives finely, combine them with the capers and sprinkle over the salad.
Green Bean and Pimento Salad