Serves 4
Ready in about 15 minutes
Syns - Green Free
Ingreidents
800g/1lb 12 oz cooked tiger prawns
1 large cucumber
350g/12oz cherry tomatoes
6 spring onions
25g/1oz wild rocket leaves
For the dressing
100g/4oz very low-fat natural yogurt
100g/4oz very low-far natural fromage frais
8 tbsp chopped fresh dill
1 tsp artificial sweetener
juice of 1 lemon
salt and freshly ground black pepper
Method
1. Place the prawns in a large mixing bowl. Peel the cucumber and then halve lengthways. Using a small spoon, deseed both the halves and discard. Cut the cumber into thin slices and place with the prawns.
2. Halve the cherry tomatoes and thinly slice the spring onions and add to the salad bowl with the rocket leaves. Toss to mix well.
3. Make the dressing by mixing together the yogurt and fromage frais until smooth. Add the dill, sweetener and lemon juice. Season and stir to mix well.
4. To serve, divide the salad between four chilled plates and spoon over the dill and yogurt dressing.
Tampilkan postingan dengan label Salads. Tampilkan semua postingan
Tampilkan postingan dengan label Salads. Tampilkan semua postingan
Slimming World - Smoked Trout and Potato Salad
Serves 4
Ready in 20-25 minutes
Syns per Serving - ½ Syn on Extra Easy
Ingredients
312g/11oz baby new potatoes, halved
salt and freshly ground black pepper
6 spring onions, finely sliced
12 cherry tomatoes, halved
4 sticks celery, finely sliced
57g/2oz each of green and red seedless grapes, halved
6 tbsp each of finely chopped dill and mint
312g/11oz hot-smoked trout fillets
For the dressing
4 level tbsp extra light mayonnaise
100g/3½ oz fat free natural yogurt
1 level tbsp mustard
Method
1. Boil the potatoes in a large saucepan of lightly salted water for 12-15 minutes. Drain and set aside to cool.
2. Place the potatoes and spring onions in a shallow serving bowl. Add the tomatoes, celery, grapes, and chopped herbs.
3. Remove the skin from the smoked trout and flake into the potato mixture.
4. Mix the dressing ingredients together in a bowl and season well. Pour over the salad and toss to mix well. Serve immediately at room temperature.
Slimming World - Salmon Nicoise Salad
Serves 4
Ready in 30 minutes
Syns per serving - Free on Extra Easy
Ingredients
198g/7oz baby new potatoes, halved
salt and freshly ground black pepper
4 large skinless salmon fillets
198g/7oz green beans, trimmed
2 lettuce hearts, leaves separated
1 yellow pepper, deseeded and cut into small pieces
198g/7oz midi or large cherry tomatoes, halved or quartered
1 red onion, peeled and thinly sliced
4 eggs, boiled to your liking, halved or quartered, to garnish (optional)
For the dressing
4 tbsp fat free vinaigrette
juice of 1 lemon
1 level tsp wholegrain mustard
Method
1. Boil the potatoes in a large saucepan of lightly salted water for 12-15 minutes or until tender. Drain and set aside.
2. Place the salmon fillets in a saucepan and pour over water to cover. Bring to the boil, reduce the heat and poach for 12-15 minutes or until cooked through. Remove from the saucepan with a slotted spoon and drain on kitchen paper.
3. Blanch the green beans in a large saucepan of lightly salted boiling water for 2-3 minutes, drain and refresh under cold running water. Drain again and transfer to a large mixing bowl with the potatoes, lettuce leaves, yellow pepper, tomatoes, and red onion. Flake the salmon into bite-sized pieces and add to the salad ingredients.
4. Make the dressing by whisking all the ingredients together in a bowl, season well and pour over the salad ingredients. Toss gently to mix well then divide the salad between four serving plates. Garnish each serving with a boiled egg, if using, and serve immediately.
Slimming World - Italian Tuna and Mixed Bean Salad
Serves 4
Ready in 10-15 minutes
Syns per serving - Free on Extra Easy
Ingredients
100g/3½ green beans, halved
198g/7oz cherry tomatoes, halved
1 red onion, peeled and finely sliced
2 x 185g cans of tuna in spring water, drained and flaked
400g can mixed beans in brine, drained
57g/2oz rocket leaves
salt and freshly ground black pepper
3 garlic cloves, peeled and crushed
8 tbsp fat free vinaigrette
Method
1. Blanch the green beans in boiling water for 2-3 minutes. Drain, rinse under cold running water and drain again.
2. In a large bowl, mix together the green beans, cherry tomatoes, red onion, tuna, mixed beans and rocket leaves. Season to taste.
3. Mix the crushed garlic with the vinaigrette in a small bowl. Serve the salad with the dressing drizzled over.
Ready in 10-15 minutes
Syns per serving - Free on Extra Easy
Ingredients
100g/3½ green beans, halved
198g/7oz cherry tomatoes, halved
1 red onion, peeled and finely sliced
2 x 185g cans of tuna in spring water, drained and flaked
400g can mixed beans in brine, drained
57g/2oz rocket leaves
salt and freshly ground black pepper
3 garlic cloves, peeled and crushed
8 tbsp fat free vinaigrette
Method
1. Blanch the green beans in boiling water for 2-3 minutes. Drain, rinse under cold running water and drain again.
2. In a large bowl, mix together the green beans, cherry tomatoes, red onion, tuna, mixed beans and rocket leaves. Season to taste.
3. Mix the crushed garlic with the vinaigrette in a small bowl. Serve the salad with the dressing drizzled over.
Slimming World - Salmon, asparagus and new potato salad
Serves 4
Time: 30 minutes
Syns: Extra Easy Free
Ingredients
24 large asparagus spears, trimmed
14oz/397g baby new potatoes, halved
Salt and freshly ground black pepper
4 skinless Scottish salmon fillets
1 lemon, cut into 8 slices
Juice of 1 large lemon
1 shallot, finely cubed
A small handful of fresh tarragon, finely chopped
4fl oz/113ml fat-free vinaigrette
2 baby gem lettuces, roughly torn
Method
1. Bring a large, deep pan of water to the boil. Add the asparagus spears and cook for 4 minutes, or until tender. Remove the asparagus and set aside. Bring the water back to the boil, add the potato halves and cook for 10-12 minutes, or until tender. Drain and set aside until needed.
2. Season the salmon and place 2 slices of lemon on top of each fillet. Bring a wide, shallow pan of water to a simmer. Carefully add the salmon and lemon slices, cover and cook for 5-6 minutes or until cooked through.
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