ins.
Meanwhile, make the vegetable salad. Combine the zucchini, eggplant, mushrooms
r sour cream into the salad and season to taste. Divide
otatoes then slice while still warm. Bring the stock and vinegar
/2 the vinaigrette to vegetable mixture. Toss gently to combine
or 10 mins.
Heat vegetable oil in a large skillet
To make dressing, whisk together ingredients in a bowl. Set aside.
In a separate bowl, combine salad greens, cucumber, red onion, pepper, mint and cilantro.
Preheat a grill or grill pan on high. Cook lamb for 3-4 minutes each side or until cooked to taste. Allow to rest, covered, for 5 minutes. Slice and toss with salad and dressing to serve.
hrough.
For the potato salad, cook the potato slices on
Set aside.
For salmon salad, bring 4 cups water to
To make the yogurt dressing, whisk together yogurt, green onion and lemon juice. Season.
For the salad, steam or boil vegetables, separately, until just tender. Drain and combine with white beans. Add yogurt dressing and toss to combine. Top with chopped hard-boiled eggs.
To make the salad dressing, whisk together olive oil, lemon juice, maple syrup, mustard and minced garlic. Season to taste.
In a large bowl, combine arugula, vegetables and olives. Add croutons and dressing. Toss to combine. Sprinkle feta over top. Serve.
br>Drizzle vinaigrette over the vegetable mixture and toss to coat
Remove from pan and keep warm.
Drizzle asparagus, mushrooms and
s golden brown. Stir in vegetable broth and bring to a
rom pan. Cover to keep warm.
Cook lamb in the
DRESSING:
Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
SALAD:
The day before you wish to serve.
Place all the vegetables, except for the lettuce, in a large bowl.
Toss with enough dressing to coat well.
Cover and refrigerate.
Serve on a bed of greens,along with Couscous and warm grilled pita bread.
Pass more dressing if any left over.
lace on top of the warm potato salad. Serve.
he chives into the potato salad and season to taste. Garnish
nd cooked through. Divide the salad and pork between 4 plates
Cook the pasta according to package directions in boiling, salted water seasoned with stock base.
Mix the vinegar and oil, and season to taste. Stir in the chopped basil.
Drain the pasta and return it to the saucepan. Toss the pasta with the basil vinaigrette and stir in the tomatoes, green onions, beans and feta. Serve warm.
minutes. Peel while still warm. Cut into thin slices and