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Salads


Avocado, Citrus & Pineapple Salad

Broad Bean & Mint Salad

Broad Bean and Chard Salad

Fatoush (Bread Salad)

Green Autumn Salad

Green Quinoa Salad

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Red Salad with an Oriental Dressing

Spicy Quinoa Salad

Quick Zuchini / Courgette Salad





















































(c)2005-11 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


Kosher Celiac Passover Cookbook

Green Autumn Salad


Parve, Vegan, Dairy Free, Naturally Gluten Free


This is enough for 8 good portions - it did 10 last week and still enough for lunch for 2 the next day though that was a little wet.

I like the contrast of the white/pale green salad with the rich dark dressing.



Half a large cucumber or
1 small one (14cms/inches)
150g (6oz) white cabbage
100g (4oz) watercress or rocket or endive
100g (4oz) eating apple
50g (2oz) celery
2 spring onions (scallions)
50g (2oz) Florence fennel

Dressing
6 tbsp olive oil
3 tbsp balsamic vinegar
1 tsp mustard seeds - crushed
1 tsp honey
1 clove garlic - crushed (optional)
Seasoning

Wash the watercress or rocket and dry well. Cut the cucumber into 4 lengthways. Now either using the slicing disc of a food processor or by hand, finely slice all the vegetables.

Using an old jar or a salad dressing shaker, mix all the dressing ingredients together. Pour over salad, toss and serve. If you have too much dressing (should be enough here for 2 salads) then store in the fridge. Keeps well