Occasionally there might be cold boiled eggs, carrot sticks and slices of cheese and celery. Can't remember. Other mothers used to make rice salad with white rice. Some served up three bean mix from a can. I think sometimes we had potato salad with homemade mayo ( would it have had condensed milk in it or am I making this up???) and coleslaw.
Bottom photo: based on a recipe by Lana and Delia Raizon: my version consists of cooked brown rice, chopped spring onion, chopped red, yellow and green capsicums,finely chopped celery, chopped parsley, sunflower seeds and roasted cashew nuts. Also soy sauce, honey and lemon juice.
I use whatever quantities of ingredients I feel like on the day.
Any other good salad recipes gratefully received: I'm always on the lookout.
That top salad in particular looks WONDERFUL.
ReplyDeletesalads from when we were growing up? did you forget the Apple Cucumbers, little white round cucumbers, mum always sliced put in a bowl with vinegar and sugar.. yum
ReplyDeleteYes, my Mum's and Grandmother's salad consisted of finely shredded lettuce, very thinly sliced white onion and paper-thin slices of tomato. Brown vinegar and a generous sprinkle of sugar. Always in a crystal bowl. There was always a crystal bowl of tinned beetroot on the table too. Hot homemade chips. The 'hero' of the meal was mushed up red salmon (from a tin, having carefully extracted the spine), combined with brown vinegar and pepper. Other accompaniments were finely chopped celery, a slice of orange, a slice of cheese and a couple of gherkins. Daggy as it is, it's still one of my favourite summer meals. N
ReplyDeleteI LOVE TINNED SALMON!
ReplyDeleteMy childhood (60's-70's) salads were thinly sliced iceberg lettuce, with a layer of grated cheese and carrot, with sliced tomato... NEVER to be seen in my home! Accompanied by the standard NZ dressing - a tin of condensed milk, a teaspoon of mustard powder and vinegar. Yuk!
ReplyDeleteI'm so pleased I at least have moved on to better salads than this, although I suspect I'd still find this salad at my parents place.
Kiwi Lindsay
Lately we've been having sliced tomatoes (from our own vines!), olive oil, salt and basil (and sliced bocconcini if it's in the fridge). Very summery and full of flavour.
ReplyDeleteMy very favourite 'fancy' salad (perfect with bbq lamb) is an Ainsley Harriott one: 175g couscous in 300ml boiling chicken stock and the juice and zest of 1 lemon. When stock is absorbed (15 min) fluff with fork and add 1 can drained chickpeas, 60g sultanas, 1/4-1/2 chopped red onion (to taste), handful chopped coriander (or mint, or basil), season with salt and pepper. Refrigerate for a few hours to let flavours mesh. Serve with a cup of Greek yogurt which has 1 tsp caster sugar and 1/2 minced clove garlic added. Sublime.
Enjoy, Loretta