This is a tasty salad to have in your repertoire for the winter months. Bulb fennel has a distinctive, sweet aniseed flavour that works well with bitter witlof and refreshing crisp apple. A creamy blue cheese dressing is the perfect partner.
Dried cranberries and toasted pistachios are mixed with buckwheat and dressed with a lemon and parsley dressing in this nutritious salad, perfect with barbecued meats.
Meat lovers will love this filling dish.
This is a healthy and filling salad of lentils, peppers and broccoli mixed with a lemon and coriander dressing, topped with dried apricots, goat’s cheese and toasted sunflower seeds.
This dish provides the nutrient-rich benefits of liver, combined with the high levels of anti-oxidants found in oranges, parsley, and many salad greens.
The little rice patties make a novel and tasty topping for a crunchy salad of cabbage, Chinese greens and walnuts, brought together with a refreshing orange dressing.
This salad version of the classic potato skins combo is perfect to split as an appetizer. You can also add to it to make it a filling meal.
This rice salad is packed with vitamins, minerals and fibre. It is an excellent way of using up left-over roast beef, and the vegetables can be varied to suit all tastes.
In this crunchy raw salad, apple, carrot, celery and sprouts are tossed with sunflower seeds and dressed with a fresh lime, ginger and coriander dressing.
A scrumptious salad like this one will make you hungry for more.
This tasty potato salad will be sure warm you up on a cold day.
Adding sprouts to a salad greatly increases your vitamin intake. The nutritional content of pulses and grains increases when they are spouted. There is 60 percent more vitamin C and almost 30 percent more B vitamins found in the sprout than in the original seed.
This crunchy potato salad goes well with barbecued meats.
Potatoes and lentils make great partners, with their earthiness and ability to carry other flavours.
This salad plays with your taste buds by adding sweet flavours to a simple tuna and arugula mix.
The Incas called quinoa ‘the mother of all grains’ due to its excessive nutritional value. You can spruce up the colour of the plate by using white, red and black quinoa.
Brown rice, with its outer bran layer intact, has three time time fibre of white rice and much higher levels of minerals and B-group vitamins. It does take longer to cook, but it is worth the effort for its nutty flavour and superior nutritional value.
This crisp, Asian-style salad is an ideal side dish to serve with roast chicken and rice.
This wholesome salad is a riot of flavours and textures. Slices of poached chicken, sweet potatoes and salad vegetables are served on a bed of leafy greens with a chunky pineapple salsa.
Like most salads, this recipe is high in fibre, but the protein from the lentils, pistachios and cheese means that it is hearty and satisfying enough to be served on its own, or with bread, as a light main meal.