Marinated Mushroom Salad

Serves: 4-8

Ingredients:

• 750g mushrooms
• 1 teaspoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 1 cup chicken stock
• 1 cup bean sprouts
• 1 small red capsicum, diced
• 1 small green capsicum, diced
• 1 red onion, dived
• 1 punnet cherry tomatoes, halved
• 4 mini cucumbers, sliced
• 1/2 long red chilli, de-seeded and finely diced
• 1/2 cup Fresh continental parsley, shredded 

Method:

• Cut the mushrooms into equal sized portions, I.e. Halve for button mushrooms or quarter larger mushrooms
• Place all sliced mushrooms in a ziplock bag and add in the oil, balsamic and soy sauce.
• Seal the bag and shake well to even coat the mushrooms
• Allow to sit for an hour in the sealed bag
• Pour the chicken stock into a large saucepan and bring to the boil
• Add in the mushrooms into the saucepan and stir well until well coated in the stock
• Reduce the heat and simmer for 5 minutes or until the mushrooms are soft and tender on the outside stir with some slight firmness in the middle of the mushroom
• Drain the liquid and set aside and place the drained mushrooms aside to cool down
• Place all of the remaining salad ingredients into a salad bowl and combined well
• Add in the mushrooms and lightly toss until combined
• Use some of drained Mushroom liquid to dress the salad to suit your tastes

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not suitable for the freezer
• Do not throw out the unused Mushroom poaching liquid, set aside or freeze until you make your next risotto or stroganoff 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Honey Mustard Potato Salad

Serves: 4-8 people 

Ingredients:

• 1kg potatoes
• 6 spring onions
• 1 portions of C4K’s Honey Mustard Salad Dressing

Method:

• Chop potatoes to roughly the same size, roughly 1.5cm cubes
• Boil a large saucepan on salted water, carefully add the potatoes and simmer for approximately 15 minutes until cooked through 
• Drain the potatoes and placebo the fridge to cook down
• Place the chilled potatoes into a salad bowl and toss through the sliced spring onions 
• Stir through the Honey Mustard Salad Dressing coating to suit your preferred tastes
• Serve immediately.

Recipe Notes:

• Potatoes can be either peeled or unpeeled, this depends completely on personal preference
• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Honey Mustard Salad Dressing

Ingredients:

• 3/4 cup pot set natural yoghurt
• 2 teaspoons Dijon Mustard 
• 2 teaspoons honey
• 1 1/2 teaspoon wholegrain mustard
•  1/2 teaspoon sea salt

Method:

• Place the yoghurt, Dijon Mustard, honey and sea salt into a blender and process until well combined 
• Add in the wholegrain Mustard and lightly pulse/process until just combined
• Store in an airtight container in the fridge until required to dress a salad 

Recipe Notes:

• Store in an air tight container in the fridge for up to a week
• This recipe is not freezer friendly 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Classic Salad Dressing

Ingredients:

• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic salt
• Pinch oc sugar

Method:

• Place all ingredients into a blender and process until well combined
• Pour the dressing into a mason jar (or a container with a well sealing lid) and store in the fridge until required
• Add dressing to your salad to suit your tastes.

Recipe Notes:

• Store in the fridge for a maximum of 3 months
• This recipe is not freezer friendly 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Garden Fresh Pasta Salad

Serves: 4-8 people

Ingredients:

• 3 cups cooked pasta, cold
• 2 medium tomatoes, diced
• 1 cup baby spinach, shredded
• 1/2 cup Fresh continental parsley, shredded 
• 1 red onion, diced
• 1/2 red capsicum, diced
• 1/2 green capsicum, diced
• 2 mini cucumbers, sliced 
• 1 linnet cherry tomatoes, halved

Method: 

• Place all ingredients in a salad bowl and gently toss until well combined
• Store in an air tight container or covered tightly with glad wrap in the fridge until serve
• Dress the salad with your choice of dressing then serve immediately 

Recipe Notes:

• Picture shown has the salad with a side of C4K Classic Sakad Dressing
• Store covered, undressed for a maximum of 3 days
• This recipe is not freezer friendly 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Tangy Slaw

Serves: 6-8

Ingredients:

• 1/2 wombok cabbage, finely shredded
• 1 bunch spring onions, finely sliced
• 1 large carrot, grated
• 1 red capsicum, thinly sliced
• 1 Apple, peeled and grated

Dressing ingredients:

• 1/3 cup extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 teaspoon minced garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon lime juice
• 1/2 teaspoon caster sugar

Method:

• Place all the prepared salad ingredients into a salad bowl and mix until well combined
• Place all the dressing ingredients into blender and blend until smooth and creamy
• Pour the dressing over the salad and toss so well coated.

Recipe Notes:

• Store covered in the fridge for a maximum of 4 days
• This recipe is not suitable for the freezer.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chicken & Bacon Rice Salad

Serves: 4 mains or 8+ side dishes

Ingredients:

• 2 cups uncooked brown rice
• 3 cups chicken stock
• 1 – 1 1/2 cups diced roast chicken
• 4 rashers bacon
• 1/2 bunch spring onions
• 3/4 cup frozen baby peas
• 3/4 cup frozen corn kernels
• 250g frozen spinach, defrosted
• 100g slivered almonds

Dressing:

• 3/4 cup olive oil
• 1/4 cup white balsamic vinegar
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon lemon juice

Method:

• Rinse the rice well and place in a large sauce pan with the chicken stock and then bring to the boil
• Once boiling cover with a lid and simmer for 20 minutes
• Once the 20 minutes is up add in the peas and corn then stir well, replace the lid on the saucepan, turn off the heat and allow to sit for at least 10 minutes
• Slice the spring onions
• Remove the rind from the bacon rashers, dice and fry for 3-5 minutes until it gets to your desired crispiness
• Add all the dressing ingredients into a jar, seal securely with a lid and shake until very well combined.
• Add in the spring onion, bacon, chicken and spinach to the rice and stir well
• Pour the salad dressing evenly over the rice and mix well
• Cover the salad with glad wrap or put a lid on your container and refrigerate overnight to allow to flavours to combine
• Remove from the fridge 30 minutes before serving as best served closer to room temperature, add in the almonds and combine well.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly but best served fresh
• For a vegetarian alternative, exclude the chicken & bacon and cook the rice in vegetable stock instead of chicken stock

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Roast Sweet Potato Salad

Serves: 6-8 sides, 4 mains

Ingredients:

• 2 medium sized sweet potatoes
• 120-150g bag of rocket & baby spinach
• 100g low fat feta cheese, diced or crumbled
• 1/2 cup chopped walnuts

Dressing  Ingredients:

• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey

Method:

• Preheat the oven to 180 degrees and line a tray with baking paper
• Peel and dice the sweet potato into approximately 1 – 1.5cm cubes and drizzle lightly with olive oil
• Roast the sweet potato in the oven between 35-45 minutes until golden on the outside and soft on the inside, set aside to cool slightly
• Place the rocket & baby spinach on the base of the serving plate or bowl and top evenly with the roasted sweet potato, feta and chopped walnuts
• Mix the salad dressing in a small mixing bowl and dress just before serving

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipes is not freezer suitable

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Mango & Fresh Mint Salad

Serves: 6-8 sides

Ingredients:

• 2 mangos, diced
• 1 large red onion, diced
• 1/2 continental cucumber, diced
• 1 x 300g can corn kernels, drained
• 1 red capsicum, diced
• 1/2 cup fresh mint, shredded
• 1 tablespoon soy sauce
• 2 teaspoons lime juice
• 1 teaspoon balsamic vinegar

Method:

• Place the mango, onion, cucumber. capsicum and mint in a large salad bowl
• Add in the dressing ingredients and give the salad ingredients a good stir until well coated and fully combined.
• Delicious served wit the coconut crusted chicken.

Recipe Notes:

• This recipe is not freezer friendly
• Store covered in the fridge for a maximum of 3 days
• You can add up to 4 mango if you would like extra fresh and fruity.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Summer Fresh Potato Salad

Serves:  6-8

Ingredients:

• 1kg potatoes
• 1 cup natural yoghurt
• 2 garlic cloves crushed
• 4 Spring onions sliced
• 2 tablespoon fresh chives
• 2 teaspoons lemon juice
• 1 teaspoon honey

Method:

• Dice the potatoes into about 1cm cubes and boil in a pot of salted water for 10-15 minutes or until potatoes are just tender
• Drain the potatoes well and set aside to cool
• In a mixing bowl add the remaining ingredients and combine well
• Once the potatoes have cooled stir through the yoghurt dressing then serve.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is not freezer friendly
• For an alternative you can add some fresh peas with some shredded fresh mint

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.