Build Your Own Salad Bowl
| Ingredients |
|---|
| 50g crisp lettuce, (such as little Gem or Romaine) |
| 50g soft lettuce (such as butterhead or watercress) |
| 175g vegetables (such as tomatoes, cucumber, carrot, button mushrooms, radishes or fennel – or use a mixture) |
| 100g cooked turkey or chicken or tuna or prawns or 2 tbsp hummus 1 tbsp vinaigrette salad dressing (15g - see recipe link) |
| sea salt and freshly ground black pepper |
directions
Wash and dry the two types of lettuce leaves and put into a salad bowl and season lightly with salt, if using and plenty of freshly ground black pepper. Trim and thinly slice vegetables into bite-sized chunks, then add to the salad with the turkey or chicken or tuna or prawns or hummus. Drizzle over the vinaigrette salad dressing and toss lightly to coat before serving.
Prepare Ahead
Layer up the salad in a suitable airtight container or screw-topped jar and finish with your chosen protein (turkey, chicken, tuna, prawns or hummus), then have the salad dressing in a small pot to add just before serving. Bring along a fork to eat.
Vinaigrette Salad Dressing
Makes 8 servings (contains approx 65 kcal in each 1 tbsp serving)
The Ingredients
1 small garlic clove
2 tbsp balsamic vinegar (30ml)
50ml olive oil (extra-virgin for a stronger flavour)
1 tbsp wholegrain mustard (15g)
1 tsp honey (5g)
1 tsp snipped fresh chives (5g)
sea salt and freshly ground black pepper
The Method
Use a garlic crusher to crush the garlic or the fine side of a box grater if you find that easier. Put into a screw-topped jar (an old washed out jam jar is perfect). Add the balsamic vinegar, olive oil, mustard, honey and chives to the jar and season lightly with salt, if using and add plenty of freshly ground black pepper. Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge for up to 1 week and use as required.
Prepare Ahead
This dressing will last up to a week with the garlic and chives in it so if you want to keep it for any longer just leave them out.
Ranch Dressing
Makes 9 servings (contains approx 30 kcal in each 1 tbsp servings
The Ingredients
2 garlic cloves
5 tbsp buttermilk (75ml)
2 tbsp mayonnaise (30ml)
1 tbsp apple cider vinegar (5g)
2 tbsp snipped fresh chives (10g)
1 tbsp chopped fresh dill (15g)
sea salt and freshly ground black pepper
The Method
Peel the garlic and then use a garlic crusher to crush or the fine side of a box grater if you find that easier.
Put all the ingredients into a screw-topped jar (an old washed out jam jar is perfect) and season lightly with salt, if using and add plenty of freshly ground black pepper – a ¼ teaspoon is about right. Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge for up to 1 week and use as required.
Prepare Ahead
This dressing will last up to a week with the garlic in it so if you want to keep it for up to 2 weeks then just leave it out.
