Simple Savings can help you today ! You've
seen it on A Current Affair and read about it in
That's Life magazine, now see how Fiona Lippey's hints
and tips can help you
save thousands of dollars each year.
Crunchy Corn Chip Salad
I created this salad after reading a recipe in a
magazine at the hairdressers. I got home and I could
only remember a couple of ingredients so I had to invent the
rest.
It sounds a crazy recipe but it is really yummy.
Plus, better still, it takes only a few minutes to prepare.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
1 tablespoon lime juice
1 tablespoon fish sauce
1/2 tablespoon oil
1/2 tablespoon mild sweet chili sauce
1 small lettuce
1/2 cucumber diced
1/2 capsicum (mild red pepper) diced
1/2 tin pineapple pieces, drained
1 spring onion, very finely sliced
1/2 tin baby corn spears
1 cup of diced cooked chicken
2 avocadoes, diced
1 bag of corn chips, around 250 gm (8 ounces) size is masses.
Method:
Place first four ingredients in a small jar and shake
well. Set aside.
Prepare the salad ingredients but leave the avocado aside
for later. Lightly toss the salad.
Just before serving add the chicken, the avocadoes and
half of the salad dressing and very carefully toss through
the salad.
Place a big handful of corn chips on each plate.
Pile on a heap of salad. Add a few more corn chips
around the edges of the plate (and on top if you are like me
and really like corn chips). Drizzle the remainder of
the salad dressing over each plate and serve.
Serves 4 - 5
Notes:
I've used canned fish for this recipe in lieu of chicken
and it tastes delicious. The canned fish can tend to
break up a little when you are trying to toss it through the
salad so be extra careful.
Really any cold cooked left over meat would do,
especially roast beef, diced small.
If avocadoes are not cheap then substitute tomatoes.
Fish sauce comes from Asian food shops and some
supermarkets. It still works well in meat dishes.
Food Facts:
The lettuce is a member of the sunflower family. There
is debate over where the lettuce originated from. Some say
it came from the Mediterranean but others say it was
cultivated by the Sumerians 6,000 years ago in the area we
now know as Southern Iraq. Lettuce is exceptionally low in
calories and contains 90% water. The darker outside leaves
are more nutritious than the inner pale leaves. Iceburg
lettuce is the one most commonly eaten but it is the lettuce
with the least nutritional qualities. For nutritional
reasons try Raddicchio, Romaine (Cos) and Arugula (Rocket)
and other colourful leaf varieties
Capsicums are from the nightshade family. They
originated in Central and South America. They come in an
amazing array of colours from bright red, yellows, oranges,
purples and greens. Capsicums can be eaten in their raw
form or they can be cooked. They range from very mild
spiciness to extremely hot! Most species of capsicums
contain capsaicin which is the chemical that causes the hot
burning sensation when they are eaten. they are good sources
of vitamin C.
|
I have a
favour to ask. If you are enjoying my web site
please vote for me by clicking on
Top 100 Recipe Sites
If I get lots of votes I'll
get to the top
of
the list of recipe sites so
more
people
get to visit my web site. Thanks.
|
|
