Roasted vegetable salad with rocket, pomegranate and almonds drizzled with Salad Servers Creamy Hummus dressing, with grilled lamb skewers on the side

Roasted Vegetable Salad with Lamb Skewers

With our Creamy Hummus Dressing

Creamy Hummus Dressing bottle

Serves 2 · About 45 minutes

Ingredients

  • 1 eggplant, 1 zucchini, 1 red capsicum
  • ½ sweet potato
  • ½ red onion
  • 2 handfuls rocket
  • ⅓ cup Salad Servers Creamy Hummus Dressing
  • ¼ cup pomegranate seeds
  • ¼ cup toasted almonds
  • 4 lamb skewers
  • Olive oil, salt and pepper

Method

  1. Chop veggies, arrange on a baking tray then drizzle with olive oil and roast at 200°C for 30 to 35 mins, until golden and tender.
  2. Grill lamb skewers until cooked to your liking.
  3. Arrange rocket and roasted veggies on a platter.
  4. Top with pomegranate and almonds.
  5. Drizzle with the Creamy Hummus Dressing and serve with lamb skewers.
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Classic Caesar salad with baby cos, soft boiled egg, pancetta and croutons, drizzled with Salad Servers Herby Caesar dressing

Classic Caesar Salad

With our Herby Caesar Dressing

Serves 2 · 15 min

Ingredients

  • 2 baby cos lettuces, leaves separated
  • 40g shaved parmesan
  • 4 slices pancetta or streaky bacon, crisped
  • 2 eggs, soft boiled and halved
  • 1 cup croutons
  • ¼ cup Salad Servers Herby Caesar Dressing
  • 1 lemon, cut into wedges
  • Freshly cracked black pepper

Method

  1. Arrange lettuce on serving plates.
  2. Top with bacon or pancetta, egg, parmesan and croutons.
  3. Drizzle generously with the Herby Caesar Dressing.
  4. Finish with black pepper and a squeeze of lemon.
Full recipe
Tuna poke bowl with edamame, brown rice, carrot and tomato, dressed in Salad Servers Japanese-Style Carrot and Ginger dressing

Tuna Poke Bowl

With our Japanese-Style Carrot & Ginger Dressing

Serves 2 · 20 min

Ingredients

  • 250g sashimi-grade tuna, cubed or lightly seared
  • 1 cup cooked brown rice
  • 1 cup shelled edamame
  • 1 carrot, julienned
  • 1 tomato, sliced
  • 1 avocado, sliced
  • Large handful mixed salad leaves
  • ⅓ cup Salad Servers Japanese-Style Carrot & Ginger Dressing
  • 1 tablespoon black and white sesame seeds

Method

  1. Divide rice and tuna between bowls.
  2. Arrange edamame, carrot, tomato, avocado and leaves.
  3. Generously drizzle over the Carrot & Ginger Dressing.
  4. Garnish with sesame seeds.
Full recipe
Bocconcini, cherry tomato and basil salad on a plate, drizzled with Salad Servers Creamy Basil Pesto dressing

Bocconcini, Tomato, Basil Salad

With our Creamy Basil Pesto Dressing

Serves 2 · 10 min

Ingredients

  • 200g bocconcini balls, torn
  • 250g cherry tomatoes, halved
  • Large handful fresh basil leaves
  • ¼ cup Salad Servers Creamy Basil Pesto Dressing
  • Sea salt
  • Freshly cracked black pepper
  • Optional: toasted sourdough

Method

  1. Arrange tomatoes and bocconcini on a serving plate.
  2. Scatter generously with fresh basil.
  3. Drizzle over the Creamy Basil Pesto Dressing.
  4. Finish with sea salt and cracked pepper.
  5. Serve immediately with toasted sourdough if you like.
Full recipe
Crispy falafel grain bowl with lentil salad, rocket and lemon, drizzled with Salad Servers Creamy Hummus dressing

Crispy Falafel Grain Bowl

With our Creamy Hummus Dressing

Serves 2 · 15 min

Ingredients

  • 8 falafels
  • 300g Salad Servers Lentil Salad
  • 2 large handfuls rocket
  • ⅓ cup Salad Servers Creamy Hummus Dressing
  • 1 Lebanese cucumber, peeled into ribbons
  • Small handful mint and parsley leaves
  • 1 lemon, cut into wedges

Method

  1. Heat falafel in the air fryer or oven until crisp, 8 mins.
  2. Fill bowls with the Lentil Salad and rocket.
  3. Add falafel and cucumber.
  4. Pour over the Creamy Hummus Dressing.
  5. Finish with fresh herbs and a squeeze of lemon.
Full recipe
Salad Servers Honey Mustard Macadamia dressing being poured over a bowl of crumbed chicken, cos lettuce, avocado and roast capsicum

Southwest Chicken Bowl

With our Honey Mustard Macadamia Dressing

Serves 2 · 30 min

Ingredients

  • 1 crumbed chicken schnitzel
  • 1 baby cos lettuce, chopped
  • 1 avocado, diced
  • 1 red capsicum, sliced into strips
  • ¼ cup grated cheddar cheese
  • ¼ cup Salad Servers Honey Mustard Macadamia Dressing
  • 1 tbsp fresh parsley, roughly chopped
  • 1 tbsp olive oil
  • Sea salt and freshly cracked black pepper

Method

  1. Slice the capsicum and roast with oil at 200°C for 25 mins.
  2. Cook the chicken until golden and crisp, then slice.
  3. Arrange lettuce, avocado and capsicum between bowls.
  4. Top with chicken, grated cheese and parsley.
  5. Drizzle generously with the Honey Mustard Dressing.
  6. Finish with sea salt and cracked black pepper.
Full recipe
Creamy French dressing being poured over a garden salad of baby leaves and radish

Garden Salad

With our Creamy French Dressing

Serves 2 · 10 min

Ingredients

  • 100g mixed baby leaves
  • 4 radishes, thinly sliced
  • Small handful micro herbs
  • ¼ cup Salad Servers Creamy French Dressing
  • 2 tablespoons toasted pumpkin and sunflower seeds
  • Sea salt
  • Freshly cracked black pepper

Method

  1. Toss leaves, micro herbs and radish together.
  2. Arrange on a serving platter.
  3. Drizzle over the Creamy French Dressing.
  4. Finish with seeds, salt and cracked pepper.
Full recipe
Chicken Caesar wrap cut in half on a terrazzo board, beside a bottle of Salad Servers Herby Caesar dressing, crispy prosciutto and shaved parmesan

Chicken Caesar Wrap

With our Herby Caesar Dressing

Serves 2 · 20 min

Ingredients

  • 2 large wraps
  • 1 chicken breast, sliced
  • 4 slices prosciutto
  • 2 handfuls shredded cos lettuce
  • ¼ cup grated parmesan
  • ⅓ cup Salad Servers Herby Caesar Dressing
  • 1 lemon, cut into wedges
  • Sea salt

Method

  1. Pan-fry the chicken until golden, about 8 mins, then slice.
  2. Crisp the prosciutto in the oven, 8 mins at 180°C.
  3. Toss lettuce, chicken, prosciutto and parmesan with half the Herby Caesar Dressing.
  4. Season with salt and a squeeze of lemon.
  5. Divide between the wraps, drizzle with the remaining dressing, roll tightly and serve.
Full recipe
Green tea soba noodles with flaked salmon, edamame and cucumber in a green bowl, dressed in Salad Servers Japanese-Style Carrot and Ginger dressing

Salmon Soba Noodles

With our Japanese-Style Carrot & Ginger Dressing

Serves 2 · 20 min

Ingredients

  • 2 salmon fillets, about 150g each
  • 180g green tea soba noodles
  • 1 cup shelled edamame
  • 1 Lebanese cucumber, ribboned
  • 4 red radishes, thinly sliced
  • Small handful fresh coriander
  • ⅓ cup Salad Servers Japanese-Style Carrot & Ginger Dressing
  • 1 tsp toasted sesame seeds

Method

  1. Cook the soba, drain and rinse under cold water.
  2. Grill the salmon to your liking, then flake.
  3. Gently toss noodles with edamame, cucumber, radish and coriander.
  4. Add salmon and drizzle generously with the Japanese-Style Carrot & Ginger Dressing.
  5. Finish with coriander and sesame seeds, then serve.
Full recipe
Orecchiette with broccolini and parmesan on a plate, beside a bottle of Salad Servers Creamy Basil Pesto dressing

Broccolini Pesto Pasta

With our Creamy Basil Pesto Dressing

Serves 2 · 15 min

Ingredients

  • 200g orecchiette pasta
  • 1 bunch broccolini
  • ¼ cup grated parmesan, plus extra to serve
  • ⅓ cup Salad Servers Creamy Basil Pesto Dressing
  • 1 tbsp olive oil
  • Small handful fresh basil leaves
  • Freshly cracked black pepper

Method

  1. Cook the pasta, adding broccolini for the last 3 mins.
  2. Drain and return to the pan, off the heat.
  3. Toss with the Pesto Dressing and parmesan.
  4. Divide between bowls.
  5. Finish with parmesan, basil, extra virgin olive oil and cracked pepper.
Full recipe
Hasselback baby potatoes with green beans, crispy prosciutto and macadamias in a bowl, drizzled with Salad Servers Honey Mustard Macadamia dressing

Crispy Potato, Green Bean & Prosciutto Salad

With our Honey Mustard Macadamia Dressing

Serves 2 · 45 min

Ingredients

  • 400g baby potatoes
  • 150g green beans
  • 4 slices prosciutto
  • 2 spring onions, sliced
  • 1 tbsp olive oil
  • ¼ cup Salad Servers Honey Mustard Macadamia Dressing
  • ¼ cup fresh flat-leaf parsley
  • ¼ cup roasted macadamias, roughly chopped
  • Sea salt and freshly cracked black pepper

Method

  1. Wash and halve the potatoes, then cut evenly spaced slices across each potato, taking care not to cut all the way through so the base remains intact. Oil and roast at 180°C for 30 to 40 mins.
  2. Blanch the beans 3 mins.
  3. Crisp the prosciutto in the oven, 8 mins at 180°C.
  4. Arrange potatoes, beans, spring onion and parsley.
  5. Top with prosciutto and macadamias.
  6. Drizzle generously with the Honey Mustard Dressing.
Full recipe
Asparagus, coral lettuce, boiled egg, blue cheese and croutons on a platter, drizzled with Salad Servers Creamy French dressing

Asparagus, Egg & Blue Cheese Salad

With our Creamy French Dressing

Serves 2 · 15 min

Ingredients

  • 1 coral lettuce
  • 1 bunch asparagus
  • 2 eggs, boiled and sliced
  • ¼ cup blue cheese, crumbled
  • ¼ cup croutons
  • ¼ cup Salad Servers Creamy French Dressing
  • Freshly cracked black pepper

Method

  1. Blanch asparagus until just tender, then drain and cool.
  2. Wash and tear lettuce and arrange with asparagus on a serving platter.
  3. Top with sliced eggs, blue cheese and croutons.
  4. Drizzle with the Creamy French Dressing and finish with cracked black pepper.
Full recipe