Sizzler Salad Competition

Sizzler Salad Competition

The Winner Strawberry, Red Onion and Lettuce Salad

Ingredients

Dressing

2/3 cup sugar
2/3 cup mayonnaise
2/3 cup rice vinegar
1 tablespoon of poppy seed

Method

Mix together all ingredients, blend together until smooth.

Salad

Method Cut strawberries in half, slice onion very finely add to lettuce.
Cover with dressing.

The finalists:

Creole Smoke Roasted Salmon and Cous Cous Salad

Ingredients 1 Tassal creole smoke roasted salmon fillet
250g cous cous
150g almonds
Half a red onion
1 red capsicum
100g currants
100g fetta
200g baby spinach
1 lemon
50g butter
2tbl spoons paprika
Salt and pepper
Water

Method

· Place cous cous in a deep bowl, zest lemon and squeeze the juice over cous cous
· Cover the cous cous with cold water so the cous cous is submerged by 1cm of water, cover with cling wrap and put in the fridge for 30mins.
· Fine dice the red onion and capsicum, crumble the fetta and put to one side.
· In a pan melt the butter on a medium heat , add the almonds and lightly sauté till golden brown, add the paprika and cook out for 2 minutes on a low heat. Put to the side.
· Remove the cous cous from the fridge, if it has absorbed all the liquid, in a circular motion with your hand break up all the cous cous. It should be light and fluffy at this stage.
· Take the Tassal creole smoke roasted salmon fillet from the packet and flake through the cous cous adding the onion/capsicum/fetta /almonds/baby spinach/currants and season with salt and pepper.
· Toss and garnish with extra virgin olive oil (optional)

Rice and Banana Salad

Ingredients

2 cups of cooked rice
1 cup of slice banana sprinkled with lemon juice
2 chopped hard boiled eggs
1 tablespoon chopped red capsicum
1 tablespoon chopped green capsicum
2 tablespoons finely chopped shallots
2 tablespoons of chutney
3 tablespoons of mayonnaise
Salt and pepper

Method

Mix first 8 ingredients well. Add salt and pepper if desired. Chill before serving.

Blueberry, Pear and Ricotta salad

Ingredients

2 pieces of wholemeal or lavish bread
Olive oil spray
Ground black pepper
1 ½ tbs olive oil
1 clove garlic, finely chopped
¼ chopped walnuts
1 ½ tbs lemon juice
½ tps grated lemon rind
100g mixed lettuce leaves
125g punnet fresh blueberries
1 pear thinly sliced
¼ red onion thinly sliced
¼ cup basil leaves
200g fresh ricotta crumbled.

Method

Spray bread with olive oil spray and bake in 180degree oven on a lined tray for 5 mins or until crispy. Set aside.
Heat oil in pan over medium heat, add walnuts and garlic. Cook until golden brown, remove from heat. Add lemon juice, rind and pepper. Mix well set aside.
Place salad leaves, blueberries, pear slices, onion, basil and ricotta into a large mixing bowl. Pour walnut mix over and gently mix.
Serve accompanied with crispy bread wedges.