insideKENT Magazine Issue 53 - August 2016 | Page 45

Orange, Walnut and Blue Cheese Salad Mediterranean Salad • 1 large cucumber • 3 large tomatoes • 1 can pitted black olives (in brine) • 1 1/2 cups crumbled Feta cheese • 1/2 red onion, minced • 1/2 bunch torn basil leaves • 4 tbsp olive oil • 2 tbsp balsamic vinegar • Salt & pepper to taste 1. Chop cucumber and tomatoes. 2. Toss cucumber and tomatoes in a bowl with olives, Feta, onion, basil leaves, oil, vinegar, salt and pepper. Serve immediately. Fiesta Chopped Salad • 1 1/2 cups walnut halves • 2 large naval oranges, peeled, deseeded, sectioned and cut into bite-size pieces • 1/2 thinly sliced red onion • 3 tbsp olive oil • 3 tbsp orange juice • 4 tbsp white sugar • 2 tbsp balsamic vinegar • 1 tbsp Dijon mustard • Ground black pepper to taste • 1 cup crumbled blue cheese • 6 cups mixed greens • 1 red pepper, chopped • 1 yellow pepper, chopped • 2 tomatoes, seeded and chopped • 1 cucumber, chopped • 1 courgette, chopped • 3 spring onions, chopped • 3 tbsp olive oil • 1 tbsp red wine vinegar • 1 tsp white sugar • 1/4 tsp salt • 1/4 tsp pepper • 2 large ripe avocados, peeled and chopped • 1 tbsp lemon juice 1. Coat the bottom of a skillet in a small amount of oil. Fry the walnuts over medium heat for about 5 minutes, stirring constantly, until lightly browned. 2. In a large bowl, combine the mixed greens, walnuts, oranges and red onion. 3. In a separate bowl or jar, whisk together the oil, orange juice, sugar, vinegar, mustard and pepper. 4. Divide the greens mixture into individual servings. To serve, drizzle with dressing and sprinkle with blue cheese. 1. In a large bowl, combine the peppers, tomatoes, cucumber, courgette and spring onions. 2. In a separate bowl or jar, whisk together the oil, vinegar, sugar, salt and pepper. Drizzle over vegetable and toss. 3. Gently toss avocado in lemon juice and serve over salad. 45