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This family-style salad is packed with vitamins, minerals and fibre. It is an excellent way to use up leftover roast beef, and the vegetables can be varied to suit all tastes. It makes a hearty meal in itself.
*Chicken, peach and rice salad: Use cubes of roast chicken instead of beef. Replace the sun-dried tomatoes and spring onions with 2 sliced peaches and the chives with chopped fresh parsley. In the rice salad, instead of celery, carrot, zucchini and mushrooms, use 1¼ cups (215g) thawed frozen corn kernels, 2 thinly sliced leeks and 200g chopped fennel.
*For extra texture, add some alfalfa sprouts.
*Beef is now much leaner than it used to be. Cuts of beef, such as topside, can contain less than 3 per cent fat.
*Vinegar has been used for preserving and cooking, as well as in cleaning and for healing, for more than 10,000 years.
*Radicchio, a member of the chicory family, has deep red-and-white, tightly packed leaves. The red pigment means this vegetable is high in betacarotene.