Sexy Salad Recipes

Warm Salad of Scallops

Info

Calories per serving: 165 - High in protein from scallops. High in iron from scallops and spinach.
Preparation Time: 20 minutes 
Cooking Time: 5 minutes

Scallops can be bought fresh or frozen. It is not necessary to buy large expensive scallops, the smaller ones are just as good. This salad makes a perfect starter – very tasty but not too filling.

Ingredients

12oz (350g) fresh or frozen scallops	6oz ( 175g) mangetout
1 small lollo rosso or oak leaf salad	2” (50mm) piece fresh ginger
2oz (50g) corn salad or small, raw spinach leaves	2 tbsp virgin olive oil
1 tbsp light soy sauce	3 tbsp dry sherry

Method

1. Trim the mangetout and blanch in salted, boiling water for 2 minutes. Drain and refresh in cold water.
2. Wash and dry the lollo rosso and the corn salad or spinach leaves. Divide between 6 small plates, with the magetout. Cover and chill until required.
3. Peel the ginger and slice it into very thin strips. Blanch the strips by plunging into boiling water for 30 seconds. Then put into ice-cold water, drain and pat dry.
4. Mix the olive oil with the soy sauce. Cut the large scallops into three but leave small ones whole.
5. Pour the sherry into a small saucepan and bring to the boil. Add the scallops, cover with a lid and cook for 2 minutes or until the scallops are just cooked, shaking the pan continually.
6. Remove the scallops from the pan and divide between the 6 plates. Scatter the strips of ginger over the scallops.
7. Add 3 tablespoons of the liquid left in the pan to the soy sauce mixture. Shake well, pour the dressing over the 6 servings and serve at once.

Parmesan, Rocket & Apple Salad

Info

Calories per serving: 240 - Low in cholesterol. High in dietry fibre from rocket and apples.
Preparation Time: 15 minutes 

Rocket is very popular in Italy where it is known as ruchetta. Young spinach or sorrel leaves make a good substitute. Try serving this salad with French bread.

Ingredients / Dressing

6oz (175g) rocket, spinach or sorrel leaves	2 tbsp virgin olive oil
2 cox’s apples or 1 large red-skinned apple	2 tsp white wine vinegar
4oz ( 115g) block fresh parmesan	½ tsp horseradish sauce
	1 tsp smooth French mustard
	salt and freshly ground black pepper
	juice of ½ orange

Method

1. Wash the rocket, or spinach or sorrel, removing any large stems or damaged leaves. Dry the leaves in a salad spinner or with kitchen paper.
2. Cut any rind off the parmesan, and using a mandolin, cheese parer, or just a sharp knife, cut large slivers of Parmesan as thinly as possible. Do not worry if the slices crumble or break.
3. Mix all the ingredients for the seasoning together in a bowl and season to taste with salt and pepper. Wash, but do not peel, the apple. Quarter the apple, remove and discard the core and dice into ½” (15mm) cubes.
4. Mix the apple with the rocket, spinach or sorrel, and dressing in a salad bowl. Scatter over the Parmesan shavings and serve.

Fresh Pear Salad

Info

Calories per serving: 195 - Low in cholesterol. High in dietry fibre from lettuce and pears
Preparation Time: 10 minutes 

Pears and nuts make a crisp and slightly sweet salad. Use any dessert pears. Try to choose ones that are ripe but firm. Another variation of this salad, with an Italian influence, can be made by adding 2 tablespoons of crumbled blue cheese. You can use any combination of the lettuces that are listed in the recipe. Serve as a starter, side salad or light main course.

Ingredients / Dressing

2 ripe dessert pears	1 small garlic clove
1 spring onion	2 tbsp virgin olive oil
2 tbsp walnuts or pecans	Freshly ground black pepper
1 oak-leaf or lollo rosso lettuce	1 tbsp fruit vinegar
2 tender stalks celery	½ tbsp   salt
2 tbsp blue cheese (optional)

Method

1. Wash and dry the lettuce leaves and cut them into thin strips. Trim the base of the spring onion and finely chop the bulb and about 3” (80mm) of the green stalk. Trim and chop the celery into thin slices.
2. Lightly toast the walnuts or pecans in a dry pan for 2 minutes, without burning, and put to one side.
3. Peel and crush the garlic and mix the dressing ingredients in a bowl. Peel and slice the pears and cover with dressing to prevent discolouring.
4. Combine all the ingredients together with the dressing, crumble in the optional blue cheese, toss well and serve immediately.