Salad flavour changers - and they're all healthy!
Salad can be sooo tasty...
If you cover it in cheese, bacon, fat laden salad dressings, serve with bread, need I go on?
Salad can be such a great food to eat when you want to have a healthy and balanced diet, and there are so many ways it can be jazzed up, without making it unhealthy!
Here are some tips and hints to make salad feel less like rabbit food...
Salad can be sooo tasty...
If you cover it in cheese, bacon, fat laden salad dressings, serve with bread, need I go on?
Salad can be such a great food to eat when you want to have a healthy and balanced diet, and there are so many ways it can be jazzed up, without making it unhealthy!
Here are some tips and hints to make salad feel less like rabbit food...
- Roast, roast, roast! Roast your veg in the oven - drizzle a small amount of balsamic vinegar over red onions and roast in the oven on a medium heat, for 10-15 minutes, (around 160c fan). This works with other veggies, such as fennel, peppers and tomatoes. If you feel like splurging, Mosto Cotto, an Italian vinegar, is made from naturally sweet wine grapes, and tastes amazing on roasted vegetables. You only need a teaspoon, as the flavour is strong and goes along way, so whilst the initial cost is high, it lasts a long time!
- Spice up your life! Spices are low calorie, high flavour, they are generally, inexpensive and they last a long time. If you're having meat on a salad, make a rub to cook it with - chicken works particularly well. Vegetarian or vegan? Try infusing good quality olive oil with spices, and use when roasting veg (the fat in olive oil is good fat - in moderation). See below for some spice rubs.
- Hot lettuce?! Grilled lettuce is a relatively new thing to come to the foodie scene - little gem lettuce, cut in half and put on a hot, dry, griddle pan, or placed under the grill, for 3-5 minutes will add a whole new dimension to a salad, and you can have a warm salad without sad, wilted leaves...
- Tis the season... To eat the right food! This is more common sense, than a tip or hint, but using ingredients that are in season, will always taste better than those out of season. For example, leeks and avocado are in season right now, they are tastier and usually cheaper!
- Dress to impress - dressings can be healthy. As a general rule, anything vinegar based is better for you than something oil based, If you prefer a creamier dressing, swap mayo for low fat yoghurt.
- A pinch of this and that - always season your food properly! It's amazing how many people don't bother putting salt and pepper on things, seasoning is there to enhance the flavour and can sometimes make or break the taste of a plate of food!
- Leave it out! A salad doesn't always need to have leaves, swap your leaves for cous cous, spelt, pearl barley, or other grains. These salads are perfect to have as a lunch, as they will leave you feeling fuller for longer and you'll be less tempted to snack before dinner!
- What the fruit? Fruit is a great way to transform a salad. Try adding mango to an Asian inspired salad or pomegranate to a Middle-Eastern salad.
CREOLE
- 2 tsp of ground, pink peppercorns
- 2 tsp of ground, black peppercorns
- 2 ½ tsp garlic powder
- 2 tsp of sweet, smoked paprika
- 2 tsp cayenne pepper
- ½ tsp sea salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp brown sugar
- ½ tsp ground cumin
RAS EL HANOUT
- 2 tsp of ground ginger
- 2 tsp of ground cardamom
- 1 tsp of ground mace
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground nutmeg
- 1 tsp ground turmeric
- ½ tsp black pepper
- ½ tsp ground cloves
TOMATO DRESSING
- 400g very ripe tomatoes
- ½ teaspoon caster sugar
- 2 ½ tbsp white wine vinegar
- 2 tbsp good quality, extra virgin olive oil
- Pinch of salt and pepper
- Roughly chop (blend if you're feeling lazy) and then add all the other ingredients. It will last around a week in an airtight tub, in the fridge.