Use your leftover potatoes to make this classic French salad. The thinly sliced potatoes are combined with orange capsicum, lettuce, green beans, tuna, and a vinaigrette dressing.
Recipe by: Lynn Lewis
This is a great combination of prawns and crab and vegetables which is equally appropriate at a picnic or a dinner party.
Recipe by: fuzziepuppy
A beautiful mix of broccoli, onion, sultanas, sunflower seeds and yoghurt, this is a perfect salad for a summer picnic.
Recipe by: Christine L.
Crab meat, shell pasta and capsicums are tossed in a dressing of sour cream, mayonnaise, lemon juice and honey. This pasta salad is great for picnics or lunch.
Recipe by: dakota kelly
This is a Norwegian style cucumber salad that doesn't use oil in the dressing. It's very cool and refreshing especially with barbecued fish.
Recipe by: annnn
This creamy prawn salad with dill is great on its own or as a delicious sandwich filler.
Recipe by: Joey
Freshly cooked fusilli pasta combined with chickpeas, olives, parsley and spring onions. Simply tossed with red wine vinegar and grated Parmesan cheese.
Recipe by: Anita Hughes
Berries are the utterly fresh flavour of summer. Tart, sweet and juicy, they come in a wide array of types, ranging from bright and delicate raspberries to fleshy strawberries, plump little blueberries and rich blackberries. The passionfruit adds a fragrant tart edge to this salad.
Recipe by: Elaine Russell
Although higher in fat than white breast meat, the darker-fleshed chicken pieces – the legs (drumsticks) and thighs – are a more concentrated source of minerals, including zinc and some iron.
Recipe by: Janet Mitchell
Fresh pineapple and pear give this salad a sweet accent, while balsamic vinegar adds a delightful piquant flavour. With lean ham, cheese, fruit and vegetables all adding their own nutrients to balance the pasta, the result is a marvellous dish.
Recipe by: Ariana Klepac