Guacamole Salad

Ingredients

• 1 red pepper, de-seeded, diced
• 2 avocados diced
• 1/2 cup cherry tomatoes, sliced
• 1 red onion, diced
• 1 mango, diced

 

Preparation method

Mix all the ingredients in a bowl. Garnish with shredded cheese!


First time we tried this was on: April 22, 2014!

Red, Orange and Green Salad

Ingredients

• 1 red pepper, de-seeded, diced
• 1 cucumber, diced
• cherry tomatoes
• 100ml/3fl oz extra virgin olive oil
• 50ml/3 tbsp red wine vinegar

 

Preparation method

Mix all the ingredients in a bowl. Garnish with chunks of cheese!


First time we tried this recipe was: on April 1, 2014 after a canal walk and editing!

Nicholas' Chicken Greek Salad

Ingredients

• cooked chicken, diced
• 1 red pepper, de-seeded, diced
• 1 avocado
• 150g/5oz feta, diced
• 1 small bib lettuce
• 100ml/3fl oz extra virgin olive oil
• 50ml/3 tbsp red wine vinegar

 

Preparation method

Mix all the ingredients in a bowl.


First time we tried this recipe was: on March 16, 2014 after a canal and scrubs walk!

Robyn's Red, White and Green House Salad

Ingredients

• 2 medium tomatoes, diced
• 1 red pepper, de-seeded, diced
• 1 avocado
• 150g/5oz feta, diced
• 1 small bib lettuce
• 100ml/3fl oz extra virgin olive oil
• 50ml/3 tbsp red wine vinegar

 

Preparation method

Mix all the ingredients in a bowl.


First time we tried this recipe was: on March 11, 2014!


 

Valentine Greek Salad

 

Ingredients

• 50g/2oz black Kalamata olives
• 3 medium tomatoes, diced into 2cm/¾in cubes
• 1 cucumber peeled, diced into 2cm/¾in cubes
• 1 red pepper, de-seeded, diced
• ½ red onion, sliced finely
• 100ml/3fl oz extra virgin olive oil
• 150g/5oz feta, diced
• 1 small bib lettuce
• 1 generous sprig of oregano (or 2 tsp dried oregano)
• 50ml/3 tbsp red wine vinegar

 

Preparation method

1. Mix all the ingredients in a bowl.
   
   
   First time we (almost!) tried this recipe was: on February 14, 2014!
   
   
   
   
   

Robyn's P3 Salad

 

Ingredients

• 3 ripe Pears (Thinly sliced,lengthwise)
• 1/4 cup toasted Pine nuts
• 1/3 cup freshly shaved Parmesan cheese
• 200g romaine
• 20 cherry tomatoes
• 1 shredded carrot
• 3 Tablespoons Good Quality Balsamic Vinegar
• 1 small lemon for its juice
• 2 Tablespoons Virgin Olive Oil
• pinch of salt & pepper to taste

First time we made this recipe was: on January 24, 2014 after a medium long and very muddy Scrubs walk in Robyn's new purple cheetah wellies and our first brainstorming for 4 more book outlines. 

Enjoyed along with Nicholas' famous Coq au Vin!

House Salad

Ingredients

For dressing

• red wine vinegar
• olive oil
• 1 teaspoon French honey mustard

For salad

• 1 head of bib lettuce
• red tomatoes
• yellow tomatoes
• 1 cucumber 
• 1 red pepper
• avocado
• parsley

 

Preparation

Make dressing:
Add all ingredients and mix. 

Make salad:

Chop all and arrange on bib lettuce in bowl. Drizzle dressing on top. Garnish salad with parsley!

First time we tried this recipe was: on December 17, 2013 while financial planning and brainstorming for 2014 revenue plans: A, B, C, D to porn.

Robyn's Pear, Walnut and Stilton Salad

Ingredients

For dressing

• 2 1/2 tablespoons yoghurt plain
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1 scallion, white part only, finely chopped
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper

For salad

• 2 firm-ripe pears (preferably Bosc)
• 1 head of bib lettuce
• 5 ounces Stilton cheese, crumbled (about 1 cup)
• 1-2 avocados
• Garnish: chopped walnuts

 

 

Preparation

Make dressing:
Chop shallot and add all ingredients. 

Make salad:

Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange on bib lettuce in bowl. Add Stilton and drizzle dressing on top. Garnish salad with walnuts! 

First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.
 

Pomegranate and Pine Nut Green Salad

Ingredients

• 1 large head butter or bibb lettuce
• 1 small cucumber
• 1 green pepper
• 1/3 cup pomegranate seeds
• Pine nuts
• Optional: tomatoes

House Dressing

• 2 1/2 tablespoons crème fraîche
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1 scallion, white part only, finely chopped
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper

 

 

 

Preparation

To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.

Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the pine nuts. Serve immediately.

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.

Spinach Salad with Strawberries and Vinaigrette

 

Ingredients

• 5 ounces baby spinach (8 cups)
• 1/2 pound strawberries (1 1/2 cups: the smaller the strawberries, the better)
• 3 stalks celery, chopped
• optional: 1/2 cup nuts eg pecan halves (3 1/2 ounces), toasted and cooled, pine nuts, or walnuts

• 2 1/2 tablespoons strawberry vinegar (or balsamic)
• 3 tablespoons olive oil
• 2 tablespoons French full grain mustard

 

Preparation

Whisk together vinegar and mustard, then add oil in a slow stream, whisking well. Put spinach, celery, strawberries, and nuts in a large bowl and toss. Serve with vinaigrette on the side.

First time we made this recipe was:  dinner on Tuesday, September 3, 2013 after an unbelievably long 'short' walk around Wormwood Scrubs.

Poetry Café Goat Cheese Salad

 

Ingredients

• 3/4 cup French green lentils*
• 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon hot smoked Spanish paprika**
• 1/2 teaspoon sea salt
• 4 cups baby arugula
• 1 cup soft goat cheese, crumbled
• 1/4 cup thinly sliced mint leaves
• 1 tablespoon red wine vinegar

 

Preparation

Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. 

Roast until tender, 10 to 15 minutes. Cool.

Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

The first time we tried goat cheese salad here was: lunch on Friday, May 17, 2013.

(This recipe is similar to the goat cheese salad we had that day.)