I had a request from Judy Y for the recipes of two of the salads we had on Christmas Day ...
This is the Chinese Salad (or 2 minute noodle salad) that my sister Marilyn made on CDay...
This is the recipe she gave me years ago!
This recipe was sent by text to my by my sister, Janine so I have tried to make it into a recipe...
Creamy Garlic Potato Salad
1.5 kgs small chat potatoes or cut up new potatoes, leave clean skins on; 1 sweet potato, peeled and chopped; 4 rashers bacon; 2 sticks of celery, finely diced; some fresh or dried chives; creamy roast garlic dressing (Paul Newmans or Deli brand from Coles); salt and pepper.
Par boil spuds with skin on, then quarter and brown in some oil, then cook bacon. Drain both and cool. Microwave sweet potato chunks in a little water for a few minutes until tender, drain and cool. Add to potato and bacon and mix all other things together when cool. Stir in creamy roast garlic dressing. Season with salt and pepper.
I hope that makes sense...
Marie in Sweden also wanted the Carrot Salad recipe so here it is!
2 large carrots, grated; 1 cup shredded coconut; 3/4 cup raisins; 1/4 cup white wine vinegar; 2 tblspn curry powder; 1/4 cup EV olive oil; 1 tspn salt; 1 or 2 tblspn brown sugar (taste when you make the dressing) and 1/2 cup toasted slivered almonds.
1. Combine carrots, coconut and raisins in a bowl.
2. Place vinegar, curry powder, oil, salt and sugar in a jar and shake well until combined.
3. Best if all ingredients are at room temperature. One hour before serving, pour dressing over and combine. Scatter almonds just before serving.
(Recipe from Julie Goodwin - The Heart of the Home)
Cheers - Joolz xx