Winter is a quite hard season for salad lovers, since you don’t have such a big choice of vegetables as in the warmer seasons. Root vegetables however have their main season during winter, so feel free to use them for a tasty salad! This one combines slightly sweet beet roots with crunchy, sourish apples and a spicy horseradish dressing – perfect for a quick lunch or a no fuss dinner. If you want to take this to uni, I recommend carrying the dressing in a extra bottle to keep the salad fresh and crunchy. Continue reading
If you don’t want to miss the taste of curry on a hot summer day (or, rather a warm spring day), why not try to make a fruity salad with a light curry dressing? Ready to eat in a couple of minutes, and sooooo delicious! Continue reading
- 250g potatoes
- 2 eggs
- 1 small red ball pepper
- 1 small apple (sweet ones like Gala work best)
- 3 tablespoons of joghurt
- 1-2 tablespoons of low fat mayonnaise
- 1 teaspoon of french mustard
- some gherkins (with the vinegar)
First, boil the potatoes until they are done and the eggs until they are hard. Before the potatoes cool down, peel and cut them in cubes. Now peel the eggs and cut them in halves. Get the egg yolk out of the egg halves and put it in small bow. Mix it with the joghurt, the mayonnaise and the mustard and stir until creamy. Add a little from the gherkin vinegar, the herbs and some salt and pepper, then mix with the potatoes and the diced egg white. Chop the apple and the ball pepper in cubes and add it to the potato salad. Leave it in the fridge for at least one hour before serving.
Note: This serves two hungry students.
- 1 small banana
- 1 clementine
- 1 apple
- 1 peach or nectarine
- 2 tablespoons of nuts (e.g. walnuts or brasil nuts)
- lemon juice
- 1 cup of natural joghurt (about 150g)
Wash the fruits and chop them in bite-sized pieces. Instandly sprinkle with lemon juice so the fruits don’t get brown and season to taste with some honey. (You can of course also use sugar instead of honey, but I prefer honey.) Mix the fruits well and let them steep for a few minutes. In the meantime, you can chop the nuts and stir the yoghurt until its creamy. Now add the joghurt to the fruit salad and strew it with the nuts.