Salad is salad!
For years we have been serving salads as a side dish with no dressing making it a challenge to swallow! Having lived in the West and also travelled to many corners of the world, I have now realised that a good dressing is all it takes to make the salad appetising.
Following on, its all go at sabihaskitchen – Salad Department, been dressing the salad and guess what? the plates have been wiped clean with umms!, and ‘what dressing is this’, so success with salad is here to stay!
So let me share some of the newly acquired salad dressing ideas. First off! My Manchester family is very much into cooking new and varied dishes, they made this salad for me during one of my recent trips to their home and it’s all in the clever dressing…. as inspired by Tashas.
- 2 cups tinned or fresh sweetcorn kernels
- 100 gms Rocket leaves
- 1 medium-sized avocado, cubed
- 200 gms Greek Feta cheese cubes
- 100 gms Watercress
- 4 firm medium sized salad tomatoes roughly chopped or some cherry tomatoes halved
- 1 foot long cucumber cubed
- 2 Red peppers cubed or thinly slice
- 3 tbs sliced black olives
- Magical dressing!
- 2 tbs Mustard
- 1 tbs Lemon juice
- 3 tbs Olive oil
- 2 tbs Honey
- Salt to taste
- Crushed black pepper to taste
Add all the ingredients for the salad into a large bowl and keep in the refrigerator until ready to serve.
Take a jar and drop all the ingredients for the dressing into it, cover tightly and shake until well mixed, store in the refrigerator.
When ready to serve the salad, drizzle a generous portion of dressing onto the mixed ingredients, toss gently and serve immediately.
Tip: as with any salad, if you dress it too early it becomes soggy and limp, so have your dressing and salad in the refrigerator and dress when ready to serve!