I took a break from baking and cooking and threw together some simple salads for a BBQ this weekend. Having made coleslaw on other occasions using a vinaigrette dressing which can turn out to be somewhat sharp I have rediscovered ‘Heinz-Salad Cream original’ and reading the back of the pack it features no ominous ingredients and claims ‘no artificial colours, flavours or preservatives’ so it’s getting the thumbs up from me.
Simple Salad 1:
Mix of torn iceberg, sliced tomatoes, sliced red onion, drizzle of olive oil, salt and ground black pepper
Beetroot Salad (still simple):
Chopped beetroot and feta with a sprinkling of chopped chives
Deliciously Sweet Green Bean Salad:
Boil green beans for 3 minutes. Drain and blanch in cold water.
Dress with 4 finely sliced shallots, 1 tbsp olive oil, 3 tbsp red wine vinegar, 1 tbsp caster sugar, 1 tbsp mustard seeds
Boil the potatoes in their skins the night before.
Peel and chop into chunks. Add finely chopped white onion and handful of chopped chives. Add ‘Heinz Salad Cream – original’ and combine with a potato masher.
Grate half a white cabbage, grate 1 small white onion and grate 2 carrots. Add ‘Heinz Salad Cream – original’ and mix well.
Apologies that I have no pictures to accompany these salads but I do have a couple of pics from my latest victims at ‘The Stuffed Olive.’ The pink macaroon looked too tempting to resist although I did briefly wonder whether something that pink should really be eaten.
While the macaroon tasted like sweet fresh air and probably wasn’t worth the calories, the brownie on the other hand was another story; moist, chewy, chocolatey deliciousness.
I am planning on returning to the baking later in the week and attempting to recreate some version of a gluten free chocolate brownie.
Til next time, Sheila