MACARONI & PEPPER SALAD
TOMATO & MOZARELLA SALAD
Hi and welcome to our Vegetarian Kitchen. This week is Wimbledon Week and it has been hot ,hot, hot! (40C on Centre Court) so our thoughts turn to salads and lighter dishes. "Salad" for many people is a limp lettuce leaf and a half-ripe tomato which maybe why they dislike salad!
Our Macaroni and pepper salad is delicious served cold with a Tomato and Mozarella side salad.
MACARONI & PEPPER SALAD
Serves 4 to 6
INGREDIENTS
1 lb (450g) Macaroni (cooked)
1 Red or Green Pepper (chopped)
2 Spring Onions (chopped)
4 Radishes (sliced into rings)
2 tablespoons chopped fresh Parsley
6 Tablespoons Mayonnaise
3 Tablespoons Lemon Juice
1/2 teaspoon salt
Black Pepper
METHOD
Cook the macaroni in boiling water until cooked al dente (still firm). Drain. Allow to cool.
Put the macaroni in a large bowl and stir in the mayonnaise. Add the chopped Pepper, Spring Onions, and sliced Radishes and stir well. Next stir in lemon juice. Add salt and black pepper and parsley and mix lightly.
Cover the bowl with cling film and chill for 1 hour. SERVE.
TOMATO & MOZARELLA SALAD
INGREDIENTS
3 Large Tomatoes
130g - 160g Mozarella Cheese (if not try Ementhal slices (6)
Fresh Basil leaves
salt & black pepper
Olive oil to drizzle over
METHOD
On a large plate, arrange the slices of tomato, then slices of cheese, alternating. Drizzle over olive oil, salt & pepper, and garnish with Basil leaves. SERVE
A lovely meal on a hot, sunny day. Also, it will brighten up a rainy day! ENJOY.
