Salad-Bar Basics
The Australian Women's Weekly Food|Issue 67 2021
Salads offer so much opportunity to get your creative cooking juices flowing! Here’s how to get inspired.
Salad-Bar Basics

The beauty of a salad is that it can be anything you like – a main course, nourishing bowl, side dish, desk lunch, barbecue buffet, picnic fare; casual or elegant, warm or cold, vegetarian or not.

It’s the perfect one-bowl meal, which you can design to suit your personal tastes and hunger level; or, if you’re catering for a crowd, a low-fuss way to accommodate multiple dietary requirements.

So how do you build a salad? Here, we break it down into six basic components: leaf base; grain base; protein; vegetable; topper; dressing. Then it’s simple – just start from the base and work your way up to the dressing, selecting the ingredients in each category as you go to create a unique salad any time.

Of course, you’re not limited to these suggestions for each category. Take inspiration from the local greengrocer or farmers’ market (or your garden) for quality seasonal ingredients. Your salad doesn’t have to contain all the components; there’s complete flexibility to choose to suit the mood and occasion.

LEAF BASE

Pick your leaves. Start your salad with these bases: kale slaw, baby spinach and rocket, cos lettuce and watercress, wombok slaw, or red cabbage.

GRAIN BASE

Add bulk to your leaves with a serving of couscous, quinoa, brown or red rice, noodles or burghul.

PROTEIN

Esta historia es de la edición Issue 67 2021 de The Australian Women's Weekly Food.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

Esta historia es de la edición Issue 67 2021 de The Australian Women's Weekly Food.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

MÁS HISTORIAS DE THE AUSTRALIAN WOMEN'S WEEKLY FOODVer todo
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 minutos  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 minutos  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 minutos  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 minutos  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 minutos  |
Issue 93