Rainbow salad

Crunchy, colourful and with lashings of flavour – this spring salad will bring any meal to life. Ingredients 300g green beans, trimmed 3 bunches rainbow carrots, trimmed, halved lengthways 1 bunch radishes, trimmed, thinly sliced 1 small red onion, thinly sliced 180g baby leaf salad mix ¼ cup vegetable oil 1 large lime, juiced 1

Persian rice salad

Ingredients 500g skinless chicken breast fillets, trimmed of any fat 750ml reduced-salt chicken stock 1 cup basmati rice 1/2 cup mint leaves 2 cups mixed salad leaves 10 fresh dates, pitted, roughly chopped 1 teaspoon ground cinnamon 1/4 cup (60ml) lemon juice 1. Bring 1L water to the boil in a pan and add chicken.

Prawn Cocktail Salad

IngredientsFor the salad200g bag large cooked prawns1 large ripe avocado, halved, peeled and sliced200g punnet cherry tomato, halved4 spring onions, finely sliced1 romaine lettuce, shredded 2 tbsp olive oiljuice ½ lemonFor the dressing3 tbsp mayonnaise2 tbsp ketchupjuice ½ lemonMethodSTEP 1Whisk the ingredients for the dressing together. If it’s a little thick, add a splash of

Layered Taco Salad

Ingredients:1 (15 ounce) can ranch style beans, drained and rinsed1 large tomato1 (16 ounce) bottle seven seas green goddess salad dressing, chilled1 (11 ounce) bag dorito's corn chips8 ounces cheddar cheese , shredded1 head iceberg lettuce

Bean Salad

Ingredients:2 tablespoons olive oil1/4 cup chopped fresh parsley2 teaspoons red wine vinegarsalt & freshly ground black pepper4 slices bacon , diced2 teaspoons oil1 clove garlic , minced1 (750 g) can four-bean mix (or mix of beans of your choice)1 small salad onion , finely chopped