The great thing about salads is that you can do anything with them. The salad I posted last time had greens, tomatoes, black olives, and tuna. Throughout the week they sometimes had dried cranberries and sliced almonds, or sundried tomatoes, or a pile of sliced peppers.
In an issue of Style at Home there was a beet, lentil andgoat cheese salad that looked perfect for spring. It was light for the nice warm air making its way through but had enough substance and weight to fill you up.
In the same issue was balsamic beef (sorry no link could be found). Now that BBQ season is upon us this is the perfect recipe.
The Donna Hay recipes are fabulous and I’m disappointed she’s no longer their food editor. If only I had room on my shelf for her cookbooks….
Here’s to a summer of great salads.
Beet, Lentil & Goat Cheese Salad (from Style at Home Oct 2010)
Drain and rinse 1 can (19oz) lentils and place in a bowl with crumbled goat cheese, halved canned baby beets and lettuce. Drizzle with red wine vinegar and olive oil to serve.
Balsamic Beef (from Style at Home Oct 2010)
Combine a couple of tbs olive oil, balsamic vinegar and cracked black pepper. Pour over a fast-fry steak and marinate for 15 mins. Put on the grill and cook until your liking. Serve with salad, gf bread and mustard.