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Quick Summer Salads

Since summer seems to be hanging on just a little bit longer, I thought I'd share a couple quick summery salad meals with you. Light and tasty & perfect for those scorching hot days when you don't want to eat anything too heavy.

Quinoa Pasta Salad

Ingredients

- Cere's Organics Quinoa Pasta ( Fusilli, Penne or Shells)
- Dressing of choice ( Ozganics Balsamic Vinegar or Ozganics Avocado Dressing)
- Vegetables of choice (we used panfried mushrooms, fresh capsicum, tomato & cucumber)

Directions

- Cook pasta as directed, and leave to cool.
- Throw pasta, vegetables & a few tablespoons of a dressing of your choice in a bowl and lightly toss.
- Serve & enjoy!

Summer Salad served with Croissants

Ingredients

- 1 Pack of Phoenix Bakery Croissants
- Vegetables of choice (Mushrooms, capsicum, cucumber, red onion, rocket, lettuce)
- Fruit of choice (Tomato, peaches, mango, apple, strawberries, grapes, pineapple)
- Dressing of choice ( Ozganics Avocado Dressing or Ozganics Balsamic Vinegar)

Directions

- Bake Croissants at 160 until browned
- Cut up all vegetables & fruit and gently toss in a bowl with the dressing of your choice
- Serve & enjoy!

Tips & Suggestions

- Both salads can be made up and stored in an airtight container to be taken to BBQ's, down to the river or beach, or to take to work.
- Experiment with herbs & spices & fresh ingredients.
- Try different relishes, like Bakers Beetroot Relish or even Bakers Ploughmans Chutney.



 

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