Nicoise Salad

Prep time : 20 mins
Cooking time : 10 mins
Serves :4

Ingredients :
3 egg
125 olive oil
2 tablespoons white wine vinegar
1 garlic clove, crushed
325g iceberg lettuce, shredded
12 cherry tomatoes, cut into quarters
175g baby green beans, trimmed and blanched
1 small red capsicum deseeded and thinly sliced
1 celery stalk, cut into 5cm strips
1 Lebanese cucumber, deseeded, cut into 5cm strips
375g tinned tuna, drained and flaked
12 stoned kalamata olives, halved
4 anchovy fillets, finely chopped

Method:
Put the eggs in a saucepan of cold water.

Bring slowly to the boil, then reduce the heat and simmer for 10 mins.

Stir the water during the first few mins to centre the yolk.

Drain and cool under cold water, then peel and cut into quarters.

Combine the oil, vinegar and garlic in a small bowl and mix well.

Put the lettuce, tomato, beans, capsicum, celery, cucumber, tuna, olives and anchovies in a large bowl.

Pour over the dressing and toss well to combine.

Serve the salad topped with the egg quarters.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Potato & Egg Salad

This delicious salad is an excellent source of protein, fibre and carbohydrate and also proves useful amounts of most vitamins and minerals.

Prep time : 10 mins
Cooking time : 10 mins
Serve : 1

Ingredients:
1 egg
1 potato, cut into 1.5cm cubes
1.5 tablespoons frozen peas, thawed
1 tablespoon drained tinned corn kernels
2 teaspoons finely diced celery
1.5 teaspoon finely chopped parsley
1/2 small garlic clove, crushed (optional)
2 teaspoons whole-egg mayonnaise

Method:
Put the egg in a small saucepan of water and bring to the boil.

Cook for 2 mins, then add the potato and cook for a further 8 mins.

Drain. Rinse the egg under cool running water, peel and roughly chop.

Put the potato, egg, peas, corn, celery, parsley, garlic and mayonnaise in a small bowl and mix to combine.

Season to taste.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd

Mackerel Salad

You can use cold cooked fish and potato, or freshly cooked, warm ingredients for this salad.
1/2 cooked mackerel fillet
1 medium cooked potato
broccoli florets
red-skinned apple, diced.

Mix all the ingredients with 1 teaspoon low fat mayonnaise.

Source : Marshall, J (1997), The ABC of Healthy Eating for babies & toddlers:a busy parent's guide, Hodder & Stoughton, London