Orange, Avocado and Prawn Salad
Nutty Cheese Salad
Vegetable, Pecan Pasta Salad
Mango, Pecan and Chicken Salad
Hawaiian Pasta Salad
Layered Chicken Salad

 

Orange, Avocado and Prawn Salad

Ingredients: ½ cup lemon juice 2 avocados peeled, stoned and sliced lengthwise 2 large oranges 500g cooked prawns, shelled and deveined

4 stalks celery, chopped 1 tbspn snipped chives 2 cos or 1 iceberg lettuce 8 - 10 Pecan halves

Method: Pour half lemon juice over sliced avocados. Peel oranges, removing outside membrane, and cut between membranes to remove skinless segments. Combine prawns, oranges, celery and chives. Line a large bowl with lettuce leaves. Place prawn mixture in the centre and arrange avocado slices and pecan halves over it. At the table, pour a little of your favourite dressing over salad and toss lightly to combine.

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Nutty Cheese Salad

Ingredients: 250g packet cream cheese 2 cups chopped, unsalted Pecans 2 cos lettuce 2 tomatoes 2 oranges 2 Lebanese cucumbers, sliced 1 cup alfalfa sprouts

Dressing: 2 tbspns white vinegar 2 tspns French mustard ½ cup oil

Method: Shape cheese into balls, each 2 teaspoonsful in size; coat in nuts. Wash and tear lettuce into large pieces; drain well. Cut the tomatoes into wedges. Peel oranges; cut into segments.

Dressing: Blend vinegar and mustard in a small bowl; whisk in oil.Toss lettuce, tomatoes, oranges, cucumbers and sprouts in a bowl. Add cheese balls and Dressing; toss lightly.

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Vegetable, Pecan Pasta Salad

Ingredients: 80g pasta shapes (shells/bow-ties) ¼ capsicum, sliced 1 tomato, chopped or ½ punnet cherry tomatoes halves 130g can corn kernels, drained ½ cup Pecans

Dressing: 1 tbspn balsamic vinegar 2 tspns olive oil 2 tbspns chopped parsley pepper

Method: Cook pasta shapes according to directions on packet. Drain and rinse under cold water. In a bowl, combine salad ingredients. Add dressing and toss.Serves 2.

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Mango, Pecan and Chicken Salad

Ingredients: ½ mango, sliced ½ cup Pecans 1 cup sliced cooked chicken ½ stick celery, sliced 6 snow peas or green beans 2 spring onions, chopped 1 tbspn chopped parsley

Method: Place snow peas or beans in boiling water for 1 - 2 minutes, then rinse under cold water. (If using green beans, slice into thirds), In a bowl, combine salad ingredients.In a small bowl, combine dressing ingredients and refrigerate. Serve Mango, Pecan and Chicken Salad with dollops of Light Curry Dressing.Serves 2.

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Hawaiian Pasta Salad

Ingredients: 200g packet pasta 2 mangoes, sliced 1 red apple, cubed ½ cup Pecan nuts 5 shallots, chopped 2 cups sliced chicken or turkey

225g can pineapple pieces in natural juice, drained ¼ cup oil 1 tbspn lemon juice salt and pepper to taste 2 tspns Green herb stock powder

Method: Cook pasta according to directions on packet, drain, cool. Add mango, apple, pecan nuts, shallots, pineapple and chicken. Combine remaining ingredients in jar, shake well. Pour dressing over salad, toss to combine.

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Layered Chicken Salad

Salad Ingredients: Shredded lettuce Seeded green grapes Cooked chicken cut into tiny pieces Diced red capsicum Pecans, coarsely chopped Celery, diced Slices of canned pineapple and peaches Extra pecan halves

Mayonnaise Ingredients: ¼ cup prepared mayonnaise 1 tspn lemon juice ¼ cup sour cream 1-2 tspns curry powder 1 tbspn mango chutney

Method: In a bowl, combine mayonnaise ingredients and stir until blended. In a fairly straight-sided glass bowl, place salad ingredients in layers. Cover and top with mayonnaise and extra Pecan halves.

Note: Other salad combinations may be used. Important though to contrast colours for each layer.

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