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Friday, 4 May 2018

Crunchy Mozzarella Salad ... perfect for warmer May days


Here in the UK we have a Bank Holiday Weekend, which for many means a nice three day break from work. Time to see family, friends ... perhaps do some gardening, visit one of the many May Fayres and events which are being advertised. Whatever you may be doing I wish you a happy weekend, with some good weather. How about enjoying this colourful vegetarian salad with cucumber strips, semi-dried tomatoes, peppers, cheese and seeds sometime over the weekend!

Ingredients:
Serves Two
100g lamb's lettuce (sometimes known as Corn Salad), or baby spinach leaves, or a mixture of both
½ cucumber, cut into ribbons using a vegetable peeler
100g semi-dried tomatoes in oil from a jar (reserve 1 tbsp. oil for drizzling)
1 yellow pepper, de-seeded and cut into thin strips
125g ball light buffalo mozzarella, cut into slices
2 tsp pumpkin seed
2 tsp balsamic vinegar

Method:
1. Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together.
2. Divide the salad between two serving plates.
3. Divide the mozzarella equally between the plates. 
4. Scatter with pumpkin seeds and drizzle with balsamic vinegar and oil from the tomatoes.

Tuck in and enjoy ...
Recipe from an original idea here

Lamb's Lettuce


Lamb's lettuce is sometimes known as Corn Salad. Lamb's lettuce has long spoon-shaped dark leaves and a distinctive, tangy flavour. It is used raw in salads as well as steamed and served as a vegetable. The unusual name reputedly comes from the lettuce's resemblance to the size and shape of a lamb's tongue!

Availability:
Lamb's lettuce is at its best from May to November.

Choose the best:
Dark, narrow leaves that are springy and in-wilted.

Prepare it:
Be sure to wash and drain lamb's lettuce thoroughly before using as, like spinach, it can be quite grainy and gritty.

Store it:
It is quickly perishable and should be used within two days of purchase. Store in an airtight plastic bag in the fridge.

Cook it:
As a main ingredient in salads or cooked and served as a side vegetable.

Alternatives:
Try Cos lettuce or baby spinach.

Did you know that pumpkin seeds are edible, flat, oval-shaped green seeds. When removed from the flesh of a pumpkin, they can be rinsed and roasted, either plain or with other flavours such as oils and spices, to create a delicious, crunchy snack. They may be small, but pumpkin seeds are little powerhouses of nutrients and health benefits. Like nuts, pumpkin seeds are a great source of protein and unsaturated fats, including omega-3. They also contain a good range of nutrients including iron, selenium, calcium, B vitamins and beta-carotene, which the body converts into vitamin A. Pumpkin seeds' biggest claim to fame is that they are an excellent natural source of magnesium and zinc.


You will find a variety of articles and recipes within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

31 comments:

baili said...

looks so inviting !

thank you for the recipes i am happy for you that you are experiencing wonderful weather these days :)

not only pumpkin but also the some other fruit seeds were roasted and eaten by my grandparents

laurie said...

lambs lettuce is a new term for me, this does look good!

Tom said...

...now this is something to try!

Jo said...

This will be a good salad to try if the predicted warmer weather arrives.

Sara - Villa Emilia said...

Sounds and looks wonderful. :)
Thank you for the inspiring post. Happy weekend! xx

Mildred said...

We are always looking for new salad ideas. Thanks!

Valerie-Jael said...

These salads sound great. Enjoy your long weekend, hugs, Valerie

RO said...

This looks like I should give it a try this weekend, which promises to be very hot. Enjoy your long weekend! Hugs...RO

Bleubeard and Elizabeth said...

Happy bank holiday, dear friend. Enjoy your extra day of rest, relaxation, and fairs. I'm going to try this salad, but I'll use baby spinach, since I've never heard of lamb's lettuce. Not sure we get it in the states. Thanks for this recipe.

William Kendall said...

That sounds delicious!

Catarina said...

I love salads! Well... I love any kind of food, really.
:)

Author R. Mac Wheeler said...

Enjoy your long weekend.

Christine said...

Looks delicious!

Caroline Gill said...

Thank you, Jan, so much for your kind comments on my Isle of Wight posts. Almost everything was so new to me, and we loved exploring the nooks and crannies as well as the more touristy sites. It was cold throughout but largely dry until the Thursday (it rained all day on the Friday) - but we had a fair amount of sunshine, all things considered in this strangely unseasonal year! You salads always look so colourful: there is something incredibly appetising (as well as anti-oxidising), I find, about those bright rainbow colours ... I LOVE wilted spinach but have never tried heating Lambs lettuce... Enjoy the Bank Hol, and may the sun shine on us.

bill burke said...

This salad looks great!

Martha said...

That looks like a great salad!

Phil Slade said...

Hole. This week I am mostly eating Menorca cuisine. Adios for now.

Phil Slade said...

Hole I meant!

Thickethouse.wordpress said...

I loved Aker Salat when I lived in Germany in the early '70s and now you have inspired me to buy some seeds and try to grow it myself. It is not sold in grocery stores where I live.

Anonymous said...

Will be trying this recipe soon, it looks so colourful.

Tina

Lynn said...

This sounds very good - I'll try it. I just Googled Lamb's Lettuce - it's called mache in the US (but I don't remember seeing it.)

carol l mckenna said...

So healthy and great anytime but especially when doesn't want to cook ~ Yummy!

Happy Weekend to you,
A ShutterBug Explores,
aka (A Creative Harbor)

PerthDailyPhoto said...

Oh yum! Still time for a few salads here Jan, cooling down though, it'll be soups and toasted sammies soon ☺ happy weekend.

Elephant's Child said...

I am a big salad fan. All year round.

Lisa Isabella Russo said...

The salad looks yummy, thanks for the information on pumpkin seeds!

handmade by amalia said...

This looks wonderful, Jan. Just the sort of lunch I like.
Amalia
xo

Iris Flavia said...

Oh, I didn´t know all the benefits of pumpkin seeds!
And how long did I not have cucumber, thanks for the input!

Conniecrafter said...

I have never heard of lamb's lettuce, I usually use romaine and spinach in my salads, I have decided to plant Romaine and Spinach this year, I am hoping they grow well, I am a little late getting them started

Kezzie said...

Mmmmmmmmmmmmmmmm, yes to this salad. I like Pumpkin seeds a lot. Should buy some again- I went through a spell of eating them when I was in my early 20's and don't really any more!

Magic Love Crow said...

This entire post is making me drool! LOL! Thank you! Big Hugs!

Snowbird said...

Perfect for a sunny day.xxx