Salads have come a long way since the days of limp lettuce and woolly-tasting tomatoes. Feast on Delia's wonderful combinations for real summer eating.
This Middle Eastern salad is so pretty and summery, and if you have mint in the garden that is growing as wild as a jungle – as mine does – it's a wonderful way to use some of it!
This recipe can be served warm, as an accompanying vegetable, or cold as part of a group of salads – in which case you still need to pour on the dressing while the potatoes are warm.
Fruit salad with a kick, based on a Caribbean cocktail of rum, fruit juices and spice: a mouthwatering way to end a summer meal and a good recipe when entertaining.
This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there. It's lovely served as a first course or included in a cold-buffet menu.
Good old rice salad is an absolute must at a buffet party. This one, made with wild rice, looks very pretty with the jewelled colours of the dried cranberries and nuts.
As it uses mainly storecupboard ingredients this nutritious salad is a good recipe to have up your sleeve for busy days.
The fresh broad bean season seems to be so short, I always feel the need to feast as much as possible when I can, hence this salad. It's good as a first course or to serve alongside other salads in a cold buffet.
It has to be said that this is always going to be a matter of personal taste according to how much acidity you like and what your preferences are as to flavourings and so on. I seem to suffer from some kind of mental handicap with dressings...
This is an excellent way to serve rice, cold at a buffet party or warm with barbecue food.
In Thailand, they use pomelo in salads, which is very similar to grapefruit. I have used pink grapefruit here, but when they're not available, you could ring the changes and use a thinly sliced, medium-sized mango.
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