We have a sister site where we sell e-books (electronic books) and one of our latest additions is a Salad Recipe e-book. We just thought it would be something that people visiting this site would be interested in, especially at the low price it’s being offered for.

Click the cover graphic above to find out more …

Once you try this salad, you will wonder how you ever lived without it!

 
Stored in the fridge in an airtight container, it will keep for up to 1 day.
 
Ingredients
 
·        1 clove garlic, finely minced
·        1 small Thai Chili, finely chopped
·        1 cup long beans, cut into ½ inch pieces
·        4 cups green papaya, cut into short thin strips
·        8 cherry tomatoes, halved

·        2 limes, juiced
·        2 tbsp white sugar
·        ¼ cup unsalted peanuts, roughly chopped
 
1.     In a medium bowl combine garlic, Thai chilli, beans, papaya and tomatoes together. Mix thoroughly and set aside.
2.     In a small bowl pour lime juice and sugar. Stir gently until the sugar has completely dissolved, be patient this could take a few minutes.
3.     Once sugar is dissolved drizzle mixture over salad and toss until dressing covers all fruit and vegetables. Divide into separate salad bowls or onto a large platter. Sprinkle unsalted peanuts over salad as garnish.
 
Serves 8

Stored in an airtight container in the fridge, this salad will keep for up to 2 days. You can place it in the fridge with the dressing on, because the leaves are sturdy they won’t get soggy and the apple won’t discolour, as the vinegar in the dressing will keep it white.
 
Ingredients
 
·        1 bunch watercress
·        ¼ cup coarsely lemon balm leaves, chopped
·        1½ Belgian Endive, thinly sliced
·        1 Royal gala or any other eating apple, peeled, cored and sliced   
     thinly.
·        ½ cup Watercress and Apple Salad Vinaigrette
 
1.     In a medium sized bowl, place leaves from watercress, chopped lemon balm or mint, if using, Belgian endive and apple slices. Toss together.
2.     Drizzle on vinaigrette and toss again. Divide salad onto individual salad bowls and serve.
 
This Recipe Serves 4