Five short recipes for easy salads

A salad can make an ordinary dish into something extraordinary or it can even be meal on its own. Here is my top five easy to make salads – and they are delicious too!

Bacon salad

You will need:

·         250 g (1 cup) cooked bacon

·         2 apples

·         1 carrot

·         1 cucumber

·         1 beetroot

·         A few capers

·         250 g (1 cup) mayonnaise

·         1 small lettuce

·         2 hard-boiled eggs

·         3 tomatoes

·         1 stalk celery

1. Dice the bacon, celery, and apples.

2. Grate carrot and shred the cucumber and beetroot.

3. Mix the bacon, celery, carrot, apples and capers together.

4. Toss in the mayonnaise.

5. Pile up onto a lettuce leave and decorate with the eggs, cucumber and beetroot.

Crab salad

You will need:

·         1 can grab

·         1 small lettuce

·         Salt and pepper to taste

·         2 hard-boiled eggs

·         250 g (1 cup) mayonnaise

·         Paprika

1. Flake the grab meat into a bed of crisp lettuce leaves.

2. Add salt and pepper.

3. Sieve yolks of eggs and sprinkle over grab meat.

4. Chop egg whites and sprinkle around the grab meat.

5. Add a spoon of mayonnaise to each portion of grab meat and a dash of paprika.

Tomato anchovy salad

1. Cut the top off large firm tomatoes, turn upside down, and allow to drain, having removed the centre pulp.

2. Chop this pulp and mix with chopped canned anchovies, hard-boiled eggs, and cress.

3. Pile back into the tomato cases and serve on a bed of lettuce.

Winter salad

You will need:

·         1 young cabbage

·         Seasoning

·         1 stalk celery

·         2 sweet apples

·         2 hard-boiled eggs

·         1 beetroot

·         2 carrots

1. Shred the heart of the cabbage.

2. Season well and place into a salad bowl with the diced celery and thinly sliced apple.

3. Decorate with rings of the boiled eggs, diced beetroot, and grated carrots.

Tomato fish salad

1. Cut the tops off large tomatoes and scoop out the centre pulp.

2. Rub the insides of the cases with crushed garlic.

3. Chop the centre pulp and blend with flaked cooked white fish, diced cucumber, chopped watercress, and lemon juice. Season well.

4. Pile back into the tomato cases and garnish with sliced cucumber.

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