Thursday, January 3, 2013

Layered Summer Salad Recipe

A bright and crunchy salad packed with flavour that will definitely impress your guests!
Serves: 6 - 8 | Preparation Time: 30 minutes | Cooking Time: 15 minutes


  • 15 millilitre sunflower oil
  • 1 Onion, finely chopped
  • 1 punnet button mushrooms, sliced
  • 1/2 Head iceberg lettuce, shredded
  • 2 Punnets assorted bean sprouts
  • 1 Sleeve celery, chopped
  • 2 Red peppers, finely diced
  • 2 Yellow peppers, finely diced
  • 200 gram Frozen peas, defrosted
  • 200 gram Frozen corn, defrosted
  • 45 millilitre KNORR Brown Onion Soup
  • 1 Tub smooth cottage cheese
  • 45 millilitre KNORR 1000 Island Creamy Salad Dressing
  • 250 millilitre cheddar cheese, grated
  • Freshly chopped chives for garnish

  • Instructions
    1. Heat oil in a frying pan and fry the onions until soft then add the mushrooms and fry for about 10 minutes until tender.
    2. Remove from the heat and set aside.
    3. To assemble the salad use a glass bowl so that you can see all the colourful layers.
    4. Start with the shredded lettuce on the base of the glass bowl then follow with bean sprouts, celery, red and yellow peppers, peas and corn.
    5. Top with the sautéed onion and mushrooms including any of the juices in the pan.
    6. In a jug mix together the KNORR Brown Onion Soup, cottage cheese and KNORR Creamy 1000 Island Salad Dressing until smooth.
    7. Spread this dressing over the top of the salad, top with grated cheddar cheese and sprinkle with chives.

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