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Egg salad with fresh herb dressing

1 bunch rocket leaves,washed and trimmed
6 hard boiled eggs,peeled and quartered
2 italian tomatoes,quartered
1 avocado,stoned, peeled and cut into slices
12 black olives,pitted
Fresh Herb dressing
1 cup light sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh coriander
2 tablespoons apple juice
1⁄4teaspoon ground nutmeg
Ground black pepper
1. Arrange rocket leaves, eggs, tomatoes, avocado
slices and olives attractively on a serving platter.
Chill until required.
2. To make dressing; place sour cream,parsley,
basil,coriander, apple juice, nutmeg and pepper to
taste into blender jug,using Speed 2/Mix, blend
until smooth.
Pour dressing over salad and serve immediately
Salads

Shrimp salad with raspberry sauce

1 Ib cooked shrimp,peeled and deveined
3.5 oz salad mix
3.5 oz snow pea sprouts
1 orange,peeled and segmented
2 kiwi fruit,peeled and sliced
Raspberry Sauce
4 oz fresh or frozen raspberries,thawed
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 teaspoon finely chopped fresh mint
1 tablespoon sugar
1. Arrange shrimp, salad mix, sprouts,orange
segments and kiwi fruit attractively on a serving
platter and chill until required.
2. To make sauce,place raspberries into blender jug,
using Speed 2/Mix,blend until smooth. Push
through sieve to remove seeds.Combine
raspberry puree with vinegar,oil, mint and sugar.
Pour sauce over salad and serve immediately.
TIP:Substitute shrimp for 2 lobster tails, cooked and
shells removed.Cut lobster tail flesh into thick
medallions approximately 1⁄2 inch (1cm) thick.

Fresh vegetable salad with

pepita dressing

2 carrots,cut into thin strips
1 parsnip,cut into thin strips
4 oz green beans,sliced
1 cooked beetroot,cut into thin strips
1 red apple,chopped
2 teaspoons lemon juice
1 tablespoon chopped fresh coriander
Pepita dressing
3.5 oz pepita (Mexican pumpkin) seeds,toasted
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
1 clove garlic,chopped
1 tablespoon dijon mustard
1. Combine carrots, parnsnip, beans,beetroot, apple,
lemon juice and coriander.Toss well then arrange
in a serving bowl.Chill until required.
2. To make dressing,place all ingredients into
blender jug,use Speed 2/Mix, and blend until
smooth.Transfer to a bowl and serve with
vegetable salad
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