We had an appointment this morning, followed by play school. Lunch boxes were required. Needless to say we had babycinos and sushi too! This was lunch.
– fruit box
– salad sandwich
– coconut tapioca pudding
– vegetable muffin
– rice salad
It has been very hot where I live of late. I really like having a few salads pre made in the fridge for when it’s too hot to cook. Just assemble and serve!
I found this recipe on the web and I have modified the base ingredients each time I’ve prepared it. Everyone loves this salad. The dressing is so very good. Enjoy!
2 cups cooked brown/white/jasmine rice
2 spring onions finely sliced
1 red capsicum diced
1 cup sliced snow peas
1 kale leaf finely chopped
Handful flat leaf parsley chopped
3/4 cup sultanas/currants/raisins
3/4 cup chopped cashews
Dressing to suit your preference.
Dressing (this makes more than you need for this salad)
In a sealed jar, shake until well combined and sugar dissolved:
1/2 cup rice bran oil
2 tbsp soy sauce
Juice of half a lemon (or more to taste)
2 level tsp sugar
1 scant tsp minced garlic
1 cm root ginger chopped
Salt and pepper
Combine salad ingredients in a large bowl.
Shake dressing ingredients until well combined.
Add dressing to salad.
This salad dishes up delicious flavours and a variety of nutrients from the colourful vegetables. My toddler gobbles it all up every time. Of course, she helps prepare the dressing and finish off the salad. Any version of this dish is served with quiche, fish, roasted free range chicken, marinated tofu or bbq skewers in our home. Yum!
I blanch beans, cauliflower and broccoli for an extra few minutes to serve my infant too.
1 carrot grated
1 medium zucchini grated
¼ large red capsicum very finely diced
1 head broccoli, in bite sized florets
½ head cauliflower, in bite sized florets
3 generous handfuls of green beans, topped and cut in half
1 handful baby spinach leaves
½ cup full fat natural yoghurt
1/3 cup egg mayonnaise (made from free range eggs)
2-3 tbsp freshly squeezed lemon juice to tast
cracked black pepper
2 tsp olive oil (optional, but nice)
½ to 1 tsp runny honey
Method 1. Blanch the broccoli and cauliflower for a couple of minutes. Blanch the green beans for four minutes. Once out of boiling water, immediately rinse all blanched vegetables with cold water in a colander, shake dry and add to large bowl.
2. Add remaining vegetables and optional extras to the blanched vegetables and stir gently to combine.
3. Prepare dressing. Combine all ingredients in a small bowl with a spoon. Adjust lemon juice and mayonnaise to taste.
4. Add dressing to vegetables. Gently stir through and serve immediately.
Any colourful vegetables that don’t release too much water suit this salad. Fresh corn is good. Pre-cooked brown rice and toasted flaked almonds add carbs, protein and complexity making it a complete meal.
This salad keeps well undressed in the fridge for a couple of days, but it never lasts that long in our house!
We are connected to the hens that lay our eggs. Let’s choose a free range life for them by buying higher animal welfare products. Ban the cage. Note if you live in Australia, Coles brand egg mayonnaise is made from free range eggs and very reasonably priced.