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Summer Salads


Garden Salad


Preparation Time: 5 minutes

100g mixed lettuce
250g cherry tomatoes, halved
1 carrot, cut into ribbons with a vegetable peeler
1 avocado, peeled and sliced
1/3  cup Edmonds Dressing

Arrange all ingredients, except for dressing, in a shallow serving bowl or platter. Drizzle with Edmonds

Serves: 6 as a side

Chicken Bacon and Avocado Salad


Preparation time: 5 minutes

1/2 cup Edmonds Ranch Dressing
150g bacon, cut into 2cm pieces
1 large barbecued chicken
150g mixed lettuce
1 large avocado, sliced
1 yellow pepper, seeded and deveined, cut into 2 cm pieces
250g punnet cherry tomatoes, halved
1 cup of store bought Croutons

1. Heat a non-stick frypan over a medium-high heat. Add bacon and cook, stirring often, for 10 minutes or until well cooked. Drain on paper towel. Allow to cool.

2. Remove meat from chicken and cut into serving pieces.

3. Place lettuce, chicken, avocado, pepper, cherry tomatoes, bacon and croutons in a large shallow serving bowl or platter. Toss gently to combine. Add croutons. Drizzle with dressing.

Serves: 4 -6

Garden Salad w/ Tuna

Preparation time: 10 minutes
Cooking time: 3 minutes

1 bunch asparagus, woody ends removed
100g mixed lettuce
2 vine ripened tomatoes, cut into wedges
3 hard-boiled eggs, peeled and quartered
1 small red onion, thinly sliced
1/2 cup pitted Kalamata olives
2 x185g cans Italian style (chunk-style) canned tuna, drained
1/3 cup Edmond's Fat French or Fat Free Italian dressing

1. Cut asparagus spears in half. Boil for 3 minutes or until just tender. Drain and refresh under cold running water.

2. Use half the lettuce to line a large shallow bowl. Arrange remaining ingredients, except for dressing in bowl. Drizzle with dressing. Serve immediately

Serves: 4












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