Zimbabwe W.I. - Salads - under construction
COPPER PENNY SALAD
Ingredients
1 kg carrots, sliced in uniform sized
rings 2 green peppers, thinly sliced
2 onions, thinly sliced and separated
into rings 1 can (410 g) tomato soup
200 ml white grape vinegar
(plain will do) 125 ml Oil
100 ml sugar 12.5 ml Worcester sauce
5 ml hot prepared mustard 2 ml salt
freshly ground black pepper
Method
Boil carrots in a little lightly salted water (10-15 mins) until almost done.
Pour into a colander, rinse under cold water and drain well.
Layer carrots, green pepper and onion into a large glass bowl.
Mix all remaining ingredients together in a saucepan and heat to boiling point, stirring all the time.
Leave to boil for about 2 minutes. Pour boiling sauce over vegetables, seal well with lid or cling-seal
and keep in the fridge for 48 hours before serving.
CURRIED BANANA SALAD
Slice (thinly) 5 large onions and fry until lightly browned. Add 1 tablespoon Curry Powder mixed with
a little vinegar. Add 2 dessetspoons smooth Apricot (or Peach) jam — mix well. Cool slightly then
add sliced bananas. (approx 2 dozen makes 2 reasonable bowls)
CEASAR SALAD
Ingredients
French Dressing 2 tablespoons wine vinegar
150 ml olive oil pinch sugar
1 clove garlic, crushed 175 g button mushrooms
salt and freshly ground pepper 2 slices white bread, cut into 1/4 inch cubes
25 g butter 1 ripe avocado pear
1 lettuce, well washed and drained 1 teaspoon snipped chives
juice of 1/2 lemon 25 g Parmesan cheese, grated
Method
Make up dressing by shaking oil, vinegar, garlic, sugar and seasoning together in a screw-topped
jar. Pour over mushrooms and leave to marinate for 30 minutes.
Melt the butter in a pan with the garlic and saute the bread cubes until golden brown. Drain well.
Tear the lettuce into shreds. Peel, quarter and slice the avocado pear thickly and toss in lemon
juice to prevent discolouration. Toss the lettuce and avocado pear together with the mushrooms and
dressing. Add the croutons and pile into a salad bowl. Sprinkle with chives and Parmesan cheese.
Serves 4-6.
SEVEN LAYER SALAD
Ingredients
1 head lettuce or Spinach 1 head cauliflower
1 onion 450g Bacon — fried and crumbled
500 ml Mayonnaise
Method
Layer each ingredient then seal top with the mayonnaise. Sprinkle 1/3 cup sugar on top, then 225
gms of grated cheddar cheese on top. Let set for 24 hours. Mix well before serving.
CURRIED SALAD
For something completely different and ideal with barbecue.
3 onions — chopped and fried in Oil. Take 1 tablespoon Curry Powder, 35 gms Sugar, 12 gms
Flour and 3 ml salt all mixed with 125 mls vinegar.
Add to the onions and cook for 5 minutes then add 8 bananas sliced, 1 pineapple peeled and
chopped and 1 large tin of sliced peaches.
(Tinned pineapple can be used instead of fresh but omit the juice if a runny mixture not required.)
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WHOLEWHEAT SALAD
Ingredients
500 g wholewheat, cooked and drained 250 ml sultanas
250 ml green pepper, finely chopped 250 ml onion, finely chopped
250 ml tomato, finely diced 5 ml hot curry-powder
salt and pepper 15 ml Brandy or Hanepoort wine
125 ml plain yoghurt 125 ml mayonnaise
GREEK PASTA SALAD
Ingredients
300 g pasta screws, boiled in salted 250 g fresh green beans, blanched
water and drained and sliced
200 g packet of black olives 200 g feta cheese, cubed
10 radishes, sliced 150 ml Greek salad dressing
Method
In a bowl, mix all ingredients and toss well.
Serves 10.
HAWAIIAN SALAD
Ingredients
250 g cooked ham, diced 1 large pineapple, peeled and diced
2 green peppers, seeded and
sliced into rings 250 g mushrooms, wiped and sliced
1 small cucumber, chopped 150 ml Cucumber dressing
Method
In a bowl, combine all ingredients and toss well.
Serves 20.
MEG ANDERSON SENDS CONGRATULATIONS AND ALL GOOD WISHES
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PINEAPPLE CHEESE SALAD
Ingredients
440 g can Pineapple rings 1 lettuce, washed and drained
250 ml smooth cottage cheese salt and pepper
mustard to taste 10 ml grated orange rind
125 ml crushed potato crisps black olives
parsley sprigs mayonnaise
Method
Cut each pineapple ring into 2 rings. Chop one halved ring. Arrange rings on crisp
lettuce in salad bowl. Cream cottage cheese, add salt, pepper, mustard, potato crisps,
chopped pineapple and orange rind. Spoon mixture into hollow of pineapple rings.
Garnish with olives and parsley.
Serve with mayonnaise.
Serves 10.
CRISPY BACON AND OMELETTE SALAD
Hot strips of omelette and crispy pieces of bacon make an interesting salad for a speedy snack.
Ingredients
4 Rashers of bacon, rind removed 2 Eggs
Salt and freshly ground
black pepper 1 clove of garlic, crushed
7 ml Oil 1 Butter lettuce
1 small avocado pear, diced, or croutons for an extra crunch.
Dressing
30 ml Oil 15 mls whole grain mustard
2,5 ml clear honey Salt and freshly ground black pepper
Method
Put bacon under grill and cook until crisp, turning once. Beat eggs with S & P and garlic. Heat oil in
non stick pan, then pour in egg mixture. Cook for 3 minutes until set and golden. Slide a fish slicer
under the omelette to loosen it then flip over and cook for further 3 minutes. Place salad in large
bowl then toss in avocado, if using. Mix the dressing and put to one side. When bacon and
omelette are ready, cut omelette into thin strips and bacon into pieces. Add to salad. Quickly pour
over the dressing into the frying pan (having wiped out the non stick pan) then pour while hot, not
bubbling, over the salad. Toss and serve immediately. Serves 2.
WITH BEST WISHES FOR THE FUTURE — REDCLIFF W.I.
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Method
Combine wheat, fruits and vegetables in large salad bowl. Sprinkle with curry-powder, seasoning
and brandy. Toss well. Cover and refrigerate over night to allow flovours to blend. Toss again and
pour over combined yoghurt and mayonnaise.
Serves 10-12.
DELICIOUS CUCUMBER SALAD
Ingredients
2 Cucumbers — wash and grate with their skins on
1/4 cup vinegar 1/4 cup sugar
1 heaped dessertspoon gelatine dissolved in 125 ml hot water
Juice of one lemon salt and pepper
1 chopped onion Little bunch of mint chopped fine
Method
Mix all together and serve.
SWEET AND SOUR BEETROOT
Ingredients
1/2 kg cooked beetroot 50 g sunsweet sugar
3 tablespoons malt vinegar 3 tablespoons undiluted orange squash
1 dessertspoon cold water 2 level teaspoons Maizola Cornflour
pinch cinnamon salt & pepper
Method
Dice beetroot. Put sugar, squash and vinegar into pan and stir until dissolved. Add beetroot, and
seasonings. Mix cornflour and water, add to the mixture and stir until it boils. Simmer about 2
minutes.
