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We are featuring Summer Salad recipes


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     Mixed Bean Salad
    (Serves 8 – more as part of a buffet)

    For the Bean Mixture use either:
    4-5 400g tins of ready cooked beans
    red kidney, borlotti, haricot/cannellini, black eye peas & chick peas - choose varied colors (empty the beans into a saucepan and gently warm through before dressing with chosen marinade – be careful not to cook as they are often already very soft
    Mixed dried beans about 1kg
     - half the weight of the eventual amount of cooked beans. (Cover with water, do not add any salt, bring to the boil and boil for 10 minutes.  This is important as Red Kidney beans contain a toxin which can cause stomach upsets unless they are boiled in this way – and Red Kidney beans are needed for their color. Continue to cook on low heat, still without adding any salt, until softened – around 1 hour in total.  Drain well and dress with chosen marinade.  The liquid can be used as a stock to enrich other recipes.) 

    Dark & Spicy Marinade
    6fl oz/175ml olive oil
    3fl oz/75ml red wine vinegar
    ½ tsp salt
    ½ tsp freshly ground coriander
    1 tsp freshly ground cumin
    ½ tsp chili powder
    1 clove garlic, crushed

    Light & Sharp Marinade
    6fl oz/17ml sunflower oil
    3fl oz/75ml lemon juice
    ½tsp salt
    freshly ground black pepper
    ½tsp dry mustard powder
    ½tsp freshly grated root ginger
    1 clove garlic, crushed

    1.  Mix together the ingredients for the chosen marinade.

    2.  Prepare the bean mixture (either by using tins or by pre-cooking dried beans – see above).

    3.  While the beans are warm, pour the marinade over and gently stir to combine. 

    4.  Cover and leave in a cool place, transferring to the fridge if possible once cold, to allow the flavors to permeate the beans.  Ideally do this overnight or at least for several hours.

    5.  Just before serving chopped parsley can be sprinkled over the salad to add extra color – for the Dark & Spicy marinated beans chopped fresh coriander can be substituted.




    Asian Summer Salad

    Yield: 10 servings (1/2 cup per serving)

    Prep Time: 25 min

    A fresh, low-calorie option for summertime munching...


    3 cups torn napa (Chinese) cabbage
    1/2 cup (1/8-inch) julienne-cut yellow squash
    1/2 cup (1/8-inch) julienne-cut zucchini
    1/2 cup (1/8-inch) julienne-cut red bell pepper
    1/2 cup (1/8-inch) julienne-cut yellow bell pepper
    1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
    1/2 cup shredded carrot
    1/2 cup chopped fresh cilantro
    1/4 cup thinly sliced green onions
    1/4 cup grated radishes
    1 minced seeded jalapeno pepper

    3 Tablespoons freshly squeezed lime juice
    1 Tablespoon fish sauce
    1 Tablespoon water
    1 1/2 teaspoons granulated white sugar
    1/2 teaspoon chili- garlic paste


    1. To prepare the salad, combine the salad ingredients in a large bowl.

    2. To prepare the dressing, combine dressing ingredients in a small bowl and whisk together until sugar dissolves.

    3. Drizzle dressing over salad and toss well. Serve immediately.



     Apple Salad

    (Select items from this list as desired)
    Mixed green salad leaves
    Baby spinach
    Chopped cucumber
    Chopped green pepper
    Chopped mint
    Seedless green grapes (optional)
    Pitted green olives (optional)

    Dressing (can be increased proportionally as required):
    2tbsp olive oil
    1tbsp cider vinegar
    black pepper

    1.  Wash leaves.  

    2.  Slice cucumber in quarters lengthwise and chop.

    3.  Chop and prepare other items as required and combine in a large bowl.

    4.  Mix the dressing in proportion of 2:1 (oil to vinegar) add a little black pepper and whisk together thoroughly.

    5.  Shortly before serving, pour the dressing over the salad and toss lightly together.



    Greek style Potato Salad
    (Serves 4)

    500g new potatoes – substitute old potatoes if new unavailable
    2/3 large sprigs of mint
    300g Greek yogurt, or a mixture of plain yoghurt and crème fraîche or soured cream
    ½ clove of garlic
    ½ small red onion or 2 spring onions (optional – can replace garlic)
    ½ cucumber
    Juice of ½ lemon
    Salt & black pepper
    Sumac or paprika (optional)

    1. Scrub new potatoes and halve or peel and cut old potatoes into large dice. Cover with water, add a pinch of salt and a large stem of mint. Bring to the boil and cook until soft. Do not overcook as they could break up, which could be a problem using old potatoes.

    2. Measure the yoghurt or yoghurt and crème fraîche/soured cream into a bowl.

    3. Finely chop or crush the garlic and red onion or spring onions. Finely dice the cucumber. Chop the remaining mint, reserving a few whole small leaves to decorate. Mix these into the yoghurt along with the lemon juice and season to taste.

    4. Gently combine with the potatoes, spoon into a serving dish, decorate with the reserved mint leaves and sprinkle with a little sumac, paprika or black pepper to serve.