Catering?….always include a large, interesting salad


A salad can be quick, easy and exciting.
Just start with mixed leaves and add layers of colour and texture, ending with the most interesting.

Even just a sprinkle of antipasti mix over leaves looks great.

But use whatever you’ve got:

Frozen – baby peas/baby beans/baby corn (just pour over boiling water and drain)

Leftover roast veg – anything colourful

Canned – baby beets, chickpeas, corn kernels

Fresh – sliced lebanese cucumbers, blanched snow peas or asparagus, cherry or chopped tomato, strings of grated carrot, sliced capsicum, avocado, spanish/ red onion

From the deli – antipasti mix, crumbled feta

Cooked chopped of sliced protein – cooked diced chicken, sliced beef or lamb, canned tuna or salmon, sliced boiled eggs, diced or crumbled cheeses, nuts, seeds

Dressing – mix equal quantities mustard with honey, brown sugar or white sugar and vinegar (plenty). Add a dash or oil if you like. Serve this separately, so leftover salad will last a bit longer.

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