Chicken cranberry salad

What a week

It has been a busy week. With the world going insane we had to cancel our holiday plans and opt for a staycation in Auckland. Basically, that meant we hadn’t done any food shopping so our meal options were somewhat limited. I had no intention of going near a supermarket and dealing with the insane humans buying toilet paper. A quick raid of the fridge, I discovered some sour cream that was on its way out, so I wanted to come up with a way to use it up. Some pre-cooked chicken out of the freezer and we were in business.

Chicken cranberry salad

Salad with dressing

Over the last year, there has been a shift in how the family feel about salads. I now have a list of five salads that everyone is on board with eating. The common feature of the salads that everyone likes is a creaming dressing or sauce. With creamy dressings seem to be the ones that are most loved around here so this salad is a winner. The simple combination of mayo, sour cream and lemon juice give the rest of the salad a nice coating without overpowering the other favours.

Chicken cranberry salad recipe

Chicken cranberry salad ingredients
Chicken cranberry salad ingredients

Ingredients

  • 1/2  cup  easy mayo
  • 1/4  cup  sour cream
  • 1  tsp.  lemon juice
  • 1  tbsp.  parsley
  • 3  cups chicken, cooked and chopped
  • 1/4  cup  celery, finely chopped
  • 1/4  cup  apple, finely chopped
  • 1/3  cup  dried cranberries
  • 1/3  cup  sunflower seeds, toasted
  • Salt and pepper to taste
In a large bowl add the easy mayo
Sour cream
Lemon juice
Parsley
Whisk together
Add the chicken, apple and celery.
Mix well
Add the cranberries and sunflower seeds
Mix well
Serve chilled on a bed of lettuce

Chicken cranberry salad

  • Servings: 6
  • Rating: ★★★★★
  • Print

It has been a busy week and still far too warm to be spending hours in the kitchen making meals. I had some sour cream in the fridge that was on its way out so I wanted to come up with a way to use it up.'


Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup easy mayo
  • 1/4 cup sour cream
  • 1 tsp. lemon juice
  • 1 tbsp. parsley
  • 3 cups chicken, cooked and chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup apple, finely chopped
  • 1/3 cup dried cranberries
  • 1/3 cup sunflower seeds, toasted
  • Salt and pepper to taste

Directions

  1. In a large bowl, whisk the mayo, sour cream, lemon juice and parsley.
  2. Add remaining ingredients and stir until combined.
  3. Add salt and pepper to taste.
  4. Serve chilled on a bed of lettuce.

Nutrition

Per Serving: 299 calories; 24 g fat; 10 g carbohydrates; 19 g protein.

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Taco style salad

Things are changing

Not long ago if I had suggested we have a salad for dinner, that suggestion would have been met with grumbles, groans and complaints. Thankfully that is no longer the case. The first time I made this salad for dinner, I did get the grumbles and groans, then the kids tried some. The next week when I asked the question ‘what do we want for dinner?’ I got two requests for ‘that salad we had last week’. That has been the greatest endorsement of a recipe if you ask me. It is a sign that things are changing on the food front in our house.

Taco style salad

More spicy flavours

This salad is a little bit Mexican in flavour; I wanted something that was basically a taco in a bowl. We eat a lot of tacos so I wanted something that would be taco in flavour but without the tortilla wraps. This salad delivers on the flavour of tacos, but with a tasty and creamy dressing that brings everything together. It is easy to make, and the recipe is enough to feed a hungry family and still leave you with some leftovers.

Taco style salad

Taco style salad ingredients

Ingredients 

  • 6 cups cos lettuce, chopped
  • 6 cups chicken, cooked and cubed 
  • 1 can corn
  • 1 can black beans
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 3/4 cup cheddar cheese, grated
  • 1 cup tortilla chips, crushed 
  • 1 handful fresh coriander, chopped
  • 1/2 cup plain yogurt
  • 3 tbsp. avocado oil 
  • 2 tsp. honey
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic, minced 
  • 1 lime, juiced
  • 1/2 jalapeño, finely diced
  • 2 tsp. taco seasoning 
Take the ingredients for the dressing
Add the ingredients to a bowl.
Add the ingredients to a bowl.
Add the jalapenos and whisk.
Take a large bowl.
Add the lettuce and chicken to the bowl.
Add the corn and beans.
Add the tomatoes and avocado.
Add the red onion.
Mix well.
Add the dressing.
Mix well.
Add the crushed corn chips
Serve

Taco style salad

  • Servings: 10
  • Rating: ★★★★★
  • Print

Not long ago if I had suggested we have a salad for dinner, that suggestion would have been met with grumbles, groans and complaints. Thankfully that is no longer the case. The first time I made this salad for dinner, I did get the grumbles and groans, then the kids tried some.


Credit: Cath @ easycleaneats

Ingredients

  • 6 cups cos lettuce, chopped
  • 6 cups chicken, cooked and cubed
  • 1 can corn
  • 1 can black beans
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 3/4 cup cheddar cheese, grated
  • 1 cup tortilla chips, crushed
  • 1 handful fresh coriander, chopped
  • 1/2 cup plain yogurt
  • 3 tbsp. avocado oil
  • 2 tsp. honey
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic, minced
  • 1 lime, juiced
  • 1/2 jalapeño, finely diced
  • 2 tsp. taco seasoning

Directions

  1. In a large bowl mix together the lettuce, corn, beans, tomatoes, avocado, onion and cheese.
  2. Set the bowl to one side.
  3. In another bowl whisk together the yoghurt, oil, honey, apple cider vinegar, garlic, lime juice, jalapeno and taco seasoning.
  4. When you are ready to serve the salad, add the dressing to the bowl with the salad.
  5. Toss the salad to coat everything with the dressing.
  6. To serve top with the crushed chips and coriander.

Nutrition

Per Serving: 287 calories; 12 g fat; 18 g carbohydrates; 26 g protein.

Equipment

  • Chopping board
  • Knife
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Salad roll-ups

Salad roll-ups

Madness or genius

It’s another one of those moments; it could be madness or genius, turning the salad roll inside out and removing the need for an actual wrap, wheat or otherwise. Bear with me; I promise it not only works; it is a fantastic little lunch that will make everyone happy. 

No cooking required

I do love a lunch that doesn’t need any cooking. This recipe doesn’t need any cooking at all, just a little bit of time to cut your veggies into sticks and then the rolling. They are so easy to make it is ridiculous. The beauty of this recipe is the flexibility around the fillings if you want to add something different you can, take something out, of course, you can. If the mood strikes, you can even dress the salad leaves before you use them. 

Salad roll-ups

Salad roll-up ingredients

Ingredients 

  • 450g sliced meats – prosciutto or salami or ham
  • 3 cups salad leaves
  • 4 cheese slices, cut into sticks
  • ¼ cucumber, cut into sticks
  • 1 carrot, cut into sticks, 
  • ½ avocado, cut into slices, 
  • ½ pepper, cut into sticks
Slice the vegetables.
Lay the meat on a chopping board.
Add the lettuce to the meat.
Add the sliced vegetables.
Add the cheese.
Fold the end of the meat over the vegetables.
Roll the meat up.
Enjoy

Salad roll-ups

  • Servings: 4
  • Rating: ★★★★★
  • Print

I do love a lunch that doesn't need any cooking. This recipe doesn't need any cooking at all, just a little bit of time to cut your veggies into sticks and then the rolling. They are so easy to make it is ridiculous.


Credit: Cath @ easycleaneats

Ingredients

  • 450g sliced meats prosciutto or salami or ham
  • 3 cups salad leaves
  • 4 cheese slices, cut into sticks
  • 1/4 cucumber, cut into sticks
  • 1 carrot, cut into sticks,
  • 1/2 avocado, cut into slices,
  • 1/2 pepper, cut into sticks

Directions

  1. Take a clean chopping board and lay out a few slices of meat.
  2. At one end place some of the salad leaves, pepper sticks, cucumber sticks, carrot sticks, cheese sticks and avocado slices.
  3. Starting at the end with the salad roll the meat up to create a roll.
  4. Some meats will hold together; others may need a toothpick to hold the roll together.
  5. Serve.

Nutrition

Per Serving: 186 calories; 10 g fat; 14 g carbohydrates; 9 g protein.

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Curry chicken wraps

Family favourite

‘Who wants lettuce wraps for dinner?’ is a question I have asked on many an occasion, there have never been any occasions I can think of when the answer from the family is ‘me please’. 

Not long ago, I was working on this recipe. I mixed up a batch of the curried chicken ready for the wraps when a not so little head popped around my elbow and asked ‘what’s that? It smells nice’. One taste test later and I have an extra person ready to eat curried chicken wraps for dinner. Before the end of the day, I had three people on board for eating them again. The next weekend when I asked the question ‘what do we want for dinner?’ I got two requests for ‘that salad we had last week’. That has been the greatest endorsement of a recipe if you ask me.

Curried chicken wraps

Big portions

This recipe is big on flavour and portions. This recipe can feed eight people comfortably; if you have small eaters, you can probably get even more portions out of it. The curried chicken has a creamy coating with a satisfying amount of crunch from the carrots and celery. The mass amount of protein in this recipe may seem a bit much at first glance. I can assure you it isn’t really. The big portion of protein is there to help you feel fuller faster. 

Let the flavours mingle

Whenever I make a batch of the curried chicken for the wraps I like to make it in advance and allow it to sit in the fridge for at least three hours; this lets the flavours hang out and mingle. The mix doesn’t need to be made in advance, but it does make a difference to the taste. If you have fussy eaters that aren’t big fans of spice you can leave out the chilli flakes and use mild curry powder.  

Curried chicken wraps

Curried chicken wraps ingredients

Ingredients

  • 800g chicken breast, cooked 
  • 1 onion, chopped
  • 2 carrots, grated
  • 2 celery stalks, chopped
  • 2 tbsp. curry powder
  • 3/4 cup easy mayo
  • 2 tbsp. honey
  • 2 tbsp. lime juice
  • 2 spring onions, chopped
  • 2 tsp. chilli flakes
  • Salt and pepper
  • 2 cos lettuce
In a bowl add the honey, lime juice, curry powder, chilli powder, salt and pepper.
Add the mayo.
Whisk everything together.
Add the celery, onion, spring onions and carrots to a large bowl.
Add the cooked chicken to the bowl.
Mix well.
Add the curry sauce to the chicken and vegetables.
Mix well.

Curried chicken wraps

  • Servings: 8
  • Rating: ★★★★★
  • Print

Not long ago, I was working on this recipe. I mixed up a batch of the curried chicken ready for the wraps when a not so little head popped around my elbow and asked 'What's that? It smells nice'


Credit: Cath @ easycleaneats

Ingredients

  • 800g chicken breast, cooked
  • 1 onion, chopped
  • 2 carrots, grated
  • 2 celery stalks, chopped
  • 2 tbsp. Curry powder
  • 3/4 cup easy mayo
  • 2 tbsp. Honey
  • 2 tbsp. Lime juice
  • 2 spring onions, chopped
  • 2 tsp. Chilli flakes
  • Salt and pepper
  • 2 cos lettuce

Directions

  1. In a large mixing bowl combine the chicken, onion, carrots, spring onions and celery.
  2. In another bowl whisk together the mayo, honey, lime juice, curry powder, chilli flakes, salt and pepper.
  3. Add the sauce to the bowl with the chicken and vegetables and mix well.
  4. Wash each of the cos lettuces and take off the leaves and drain them.
  5. Plate up the leaves and then add the chicken mixture into the centre each leaf.
  6. Serve.

Nutrition

Per Serving: 208 calories; 9 g fat; 12 g carbohydrates; 22 g protein.

Equipment 

  • Knife 
  • Chopping board 
  • Mixing bowl x2 
  • Fork 
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Squid and pepper salad

Vegemite of the sea

Squid is one of those foods that people either love or hate. I think squid is excellent, when cooked correctly it has an interesting (in a good way) texture and a taste that works well with big strong flavours.

The trick is finding squid that has been cooked correctly. Most squid I have come across has been overcooked, so it is like you are trying to chew on a piece of rubber. The trick to good squid is quick cooking over very high heat, that is what makes this recipe so easy.

Quick, easy lunch option

I love a good salad for lunch, something that can be put together in a few minutes but it isn’t a boring bowl of leaves. This salad is one of my favourites for a weekend; it is simple to prepare, easy to cook and is filling without being heavy. If you have friends over for lunch, it is a great option.

Squid and pepper salad recipe

Ingredients

  • 1 pepper
  • 2 celery sticks
  • 1 courgette
  • ¼ cabbage
  • 4 squid hoods, cleaned and gutted
  • 2 tbsp. melted bacon fat
  • Sea salt
  • freshly ground black pepper
  • 1 small shallot, thinly sliced
  • 1 tbsp. Balsamic vinegar
  • 2 tbsp. extra virgin olive oil

Squid and pepper salad

  • Servings: 4
  • Rating: ★★★★★
  • Print

This salad is one of my favourites for a weekend; it is simple to prepare, easy to cook and is filling without being heavy. If you have friends over for lunch, it is a great option.



Credit: Cath @ easycleaneats

Ingredients

  • 1 pepper 
  • 2 celery sticks 
  • 1 courgette 
  • 1/4 cabbage 
  • 4 squid hoods, cleaned and gutted 
  • 2 tbsp. melted bacon fat 
  • Salt and pepper to taste 
  • 1 shallot, thinly sliced 
  • 1 tbsp. Balsamic vinegar 
  • 2 tbsp. extra virgin olive oil 

Directions

  1. Cut the squid hoods, so they lie flat and are in two pieces. 
  2. Finely dice the shallot and mix the oil and balsamic together with lemon juice then toss the squid in and allow it to marinate 
  3. Slice the vegetables into strips and fry off quickly. 
  4. Heat a pan with a small amount of oil over a high heat and cook the squid for 20 seconds on each side. 
  5. Slice the squid into strips and mix with the vegetables 
  6. Serve.

Nutrition

Per Serving: 226 calories; 15 g fat; 7 g carbohydrates; 16 g protein

Equipment

  • Knife
  • Chopping board
  • Bowl
  • Frying pan
  • Fork
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Ranch impasta salad

Simple meals don’t have to be boring

I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and tasty meals while keeping on top of everything else in life. 

The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing. Each meal is portioned to feed four adults. 

Impasta salad

Impasta aka coodles aka zoodles are a fantastic low carb option and brilliant alternative for traditional noodles or pasta. I love these impasta noodles. For this recipe, I decided to use raw coodles, but it works just as well with cooked coodles. 

Ranch dressing

This week I am posting a bonus recipe for ranch dressing. This dressing is the star of the show for this salad. This ranch dressing is simple to use and tastes amazing.

Ranch impasta salad recipe

Ranch impasta salad ingredients
Ranch impasta salad ingredients

Ingredients

  • 6 tbsp. ranch dressing
  • 3 cups coodles 
  • 2 cups chicken breast, cooked and cubed
  • 1 green pepper, cubed
  • 1 red onion, finely sliced 
  • 10 cherry tomatoes, halved
  • ¼ cup parmesan cheese, grated
  • Salt and pepper
Tasty salad ready to eat.
Tasty salad ready to eat.

Ranch impasta salad

  • Servings: 6
  • Rating: ★★★★★
  • Print

Impasta aka coodles aka zoodles are a fantastic low carb option and brilliant alternative for traditional noodles or pasta. I love these impasta noodles



Credit: Cath @ easycleaneats

Ingredients

  • 6 tbsp. ranch dressing
  • 3 cups coodles
  • 2 cups chicken breast, cooked and cubed
  • 1 green pepper, cubed
  • 1 red onion, finely sliced 
  • 10 cherry tomatoes, halved
  • 1/4 cup parmesan cheese, grated
  • Salt and pepper

Directions

  1. Place all of the vegetables and chicken in a large bowl and mix well.
  2. Add the ranch dressing to the bowl and mx again.
  3. Sprinkle the cheese over the salad.
  4. Refrigerate for 30 minutes before serving.

Nutrition

Per Serving: 249 calories; 18 g fat; 7 g carbohydrates; 19 g protein

Equipment

  • Bowl
  • Spoon
  • Knife
  • Chopping board
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Easy ranch dressing

Bonus recipe

This week I am posting two new recipes, one for a Ranch Impasta Salad and this Ranch dressing.

Alternative to the traditional

I love ranch dressing, it is creamy yet light with an amazing flavour of a traditional ranch dressing.

Ranch dressing recipe

Ingredients

  • 1/2 cup easy mayo
  • 1/2 cup coconut milk
  • 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dill

Easy ranch dressing

  • Servings: 16
  • Rating: ★★★★★
  • Print

An easy to make dressing that is perfect to add a new dimension of flavour to your salad.



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup easy mayo
  • 1/2 cup coconut milk
  • 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dill

Directions

  1. Whisk together all of the ingredients and transfer the dressing into a jar.
  2. The dressing will keep in the fridge for up to one week.

Nutrition

Per Serving: 106 calories; 3 g fat; 19 g carbohydrates; g protein

Equipment

  • Jar
  • Whisk
  • Small mixing bowl
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Broccoli chicken salad

Kids are making friends with salad

I don’t like the kids getting older. I still think of them as the 5 and 3-year-olds I first met so many years ago. I struggle to reconcile the man-sized 13 year old, and almost man-sized 10-year old that rock around the house now. While I struggle to think of the boys getting older, I eagerly embrace the ever-expanding list of foods they will eat and are willing to try.

One meal for all

For many years I would have to make multiple meals which made my weekends busy and annoying. We have finally reached a point that I can make one meal, and every person will eat it. I am sure every parent with fussy children understand how I feel and how much I longed for this day to come. It is so lovely I don’t have words to explain my joy. 

This salad was one of the first recipes that I managed to get everyone not only to eat, but enjoy so much they asked for it again. I know right.

Meets everyone’s needs

It might sound like I have it easy now, but it still isn’t simple to come up with a meal that fits the likes and dislikes of the family. New recipes need to meet fall in the small sweet spot that is in the centre of the family requirements

Jaime

  • Doesn’t like cold food unless the food is wet. 
  • Loves meat, the more animals in a meal the better.
  • Likes vegetables but not too many vegetables. 
  • This means salads have to be covered in a dressing or sauce before he will consider eating it and the balance of meat to vegetables has to be even.

Elliot

  • Doesn’t want to eat meat, wants to be a vegan (this is a whole blog post in the making). 
  • He will eat chicken but doesn’t like it.
  • Likes vegetables but not all vegetables.
  • Will eat hot or cold food and loves anything that can be smothered in mayo.

Liam

  • Loves meat.
  • Will eat hot or cold meals.
  • Not eats a range of vegetables including broccoli (his favourite), kale, green beans, carrots, onions and lettuce.
  • He doesn’t like spicy food or mayo.
  • Allergy to nuts.

Cath

  • Likes all meat.
  • Will eat all vegetables except peas (which are legumes anyway). 
  • I don’t care if it is hot or cold.
  • I like sauce any spicy food and sauces.
  • Allergy to nuts.

As you can see the space to find a meal that works for everyone is small, but I seem to have found a winner in this recipe.

Broccoli chicken salad recipe

Ingredients

Broccoli chicken salad ingredients - chicken breast, broccoli, red onion, bacon, sunflower seeds, raisins, easy mayo and coconut vinegar
Broccoli chicken salad ingredients
  • 1 1/2 cups chicken breast, cooked and cubed
  • 1 1/2 cups broccoli florets, steamed
  • 1/4 cup red onion, chopped
  • 2 tbsp. sunflower seeds
  • 2 tbsp. raisins
  • 2 rashers bacon, cooked and crumbled
  • 1/3 cup easy mayo
  • 1 tbsp. coconut vinegar
Broccoli chicken salad
Broccoli chicken salad
Broccoli chicken salad
Broccoli chicken salad

Broccoli chicken salad 

  • Servings: 8
  • Rating: ★★★★★
  • Print

A fresh salad that is full of flavour and texture



Credit: Cath @ easycleaneats

Ingredients

  • 1 1/2 cups chicken breast, cooked and cubed
  • 1 1/2 cups broccoli florets, steamed
  • 1/4 cup red onion, chopped
  • 2 tbsp. sunflower seeds
  • 2 tbsp. raisins
  • 2 rashers bacon, cooked and crumbled
  • 1/3 cup easy mayo
  • 1 tbsp. coconut vinegar

Directions

  1. Instructions
  2. In a bowl, combine all of the ingredients and make sure that everything is well coated.

Nutrition

Per Serving: 375 calories; 18 g fat; 7 g carbohydrates; 43 g protein

Equipment

  • Knife
  • Chopping board
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


BLT salad in a jar

Easy meals are what I live for, this salad one of the easiest things to make and so tasty it is ridiculous.

A classic with a spin

Bacon, lettuce and tomato in a jar with a simple dressing. I love this salad as a take to work lunch option. On the rare occasion that we have bacon leftover from breakfast this is what I use it for. Bonus points for a plastic free meal when you use a big glass jar. 

BLT salad in a jar recipe

Ingredients

BLT salad in a jar ingredients
  • 4 slices bacon, cooked and crumbled
  • 2 tomatoes, diced
  • 2 cups cos lettuce
  • 2 cups iceberg lettuce
  • 1/4 cup easy mayo
  • 2 tbsp. milk
  • 2 tbsp. sour cream
  • Salt and pepper
Make the dressing and put some at the bottom of the jar
Make the dressing and put some in the bottom of the jar
Add the bacon to the jar
Add the bacon to the jar
Add the tomato to the jar
Next add the tomato
Finally add the lettuce to the jar
Finally add the lettuce to the jar
Shake and serve salad.
Salad ready for a shake and serve

BLT salad in a jar 

  • Servings: 2
  • Rating: ★★★★★
  • Print

This easy salad is a great lunchtime and simple to make ahead



Credit: Cath @ easycleaneats

Ingredients

Directions

  1. Instructions 
  2. In the bottom of a jar mix together the mayo, milk, sour cream, salt and pepper.
  3. Add the bacon to the jar followed by the spring onions, tomatoes, iceberg lettuce, and then the cos lettuce.

Nutrition

Per Serving: 239 calories; 20 g fat; 11 g carbohydrates; 8 g protein

Equipment

  • Mason jar
  • Fork or whisk
  • Knife
  • Chopping board
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Sausage and pepper salad

Some advantages to going out of town

My partner in crime has to travel around a bit as part of his job. Usually, it’s a few trips a year and the odd day trip down to Hamilton thrown in to make life interesting.  I don’t like it when he heads out of town, I kind of like having him around, so it sucks when he goes away. The exception to this is when he goes to Hamilton. Trips south of Auckland usually come with a pit stop at Pokeno bacon.

What is Pokeno bacon?

Pokeno Bacon is the place to go for the best sausages and bacon in New Zealand, hands down.  Their products are made using fresh locally-sourced pork. This means you get the best quality product and they support the local community. 

If you find yourself driving into Auckland from the south, you will come across the Mercer service station. Even if you don’t need fuel or a leg stretch you should stop off and head into the Pokeno Bacon Mercer cafe. 

Pokeno Bacon’s pork products taste like childhood. You can taste the love and care in the bacon and sausages. 

Not pig arseholes and sawdust

I try not to buy big brand sausages, after reading the ingredients and finding wood pulp in some I don’t trust them anymore. Pokeno Bacon’s sausages are different. Their sausages are made with pork and spices and believe me you can taste the difference.  Jaime brings homes every time he makes a pit stop at Pokeno Bacon.  I am a big fan of the Texan Chilli sausages and the Chorizo Sausages but love the Pork & Bacon Sausages.  This recipe came about after Jay made a stop at Mercer. I wanted to make the most of the Pork & Bacon Sausages that Jay brought home along with some red peppers that I had roasted the day before.  This salad is simple to make and can be made using hot or cold sausages so find some Pokeno Bacon sausages and give it a go.

Sausage and pepper salad recipe

Sausage and pepper salad ingredients
Sausage and pepper salad ingredients

Ingredients

  • 4 pork sausages, cooked and sliced
  • 1 red pepper, roasted and sliced
  • 1 clove garlic, minced
  • 2 tsp fresh oregano, chopped
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. extra virgin olive oil
  • salt & pepper
  • 4 cup cos lettuce
Mix together the ingredients for the dressing
Mix together the ingredients for the dressing
Build the salad starting with the lettuce.
Build the salad starting with the lettuce.
Followed by the peppers
Followed by the peppers
Add the sausages and dressing
Add the sausages and dressing
Serve
Serve

Sausage and pepper salad

  • Servings: 4
  • Rating: ★★★★★
  • Print

A simple and tasty salad to make use of those tasty bangers



Credit: Cath @ easycleaneats

Ingredients

  • 4 pork sausages, cooked and sliced
  • 1 red pepper, roasted and sliced
  • 1 garlic clove, minced
  • 2 tsp. fresh oregano, chopped
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. extra virgin olive oil
  • salt and pepper
  • 4 cup cos lettuce

Directions

  1. In a bowl whisk together the garlic, oregano, olive oil, balsamic vinegar, salt and pepper.
  2. Build the salad on a plate, start with the cos, followed by the pepper slices, sausages and then drizzle the dressing over the top.

Nutrition

Per Serving: 345 calories; 26 g fat; 10 g carbohydrates; 17 g protein

Equipment

  • Knife
  • Chopping board
  • Bowl
  • Whisk
  • Plate/Salad bowl
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.