Easy recipes for caravanners: Classic salads

Lynn Bain — 6 November 2015

It’s hard to beat some of the classic salads like Waldorf, Greek or Caesar. Each has its own unique combination of flavours, textures and colours, but if you want to change them up and swap ingredients around to suit your own preferences, well, why not! These classics are just a starting point.

The story behind the creamy, tangy, fruity flavours of the Waldorf Salad is an old one. The Waldorf was invented in the 1890s by the maître d’hôtel of the Waldorf Astoria in New York. Apparently, nuts were not originally part of the recipe but they were added sometime in the next three decades when the recipe was published for the second time in a cookbook.

Waldorf Salad

Preparation time: 10 minutes

Cooking time: A couple of minutes for toasting the walnuts

The following quantities will serve two

  • 4 tbsp mayonnaise
  • 1 tbsp lemon juice
  • Freshly ground salt and pepper, to taste
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup celery, thinly sliced
  • 1/2 cup seedless grapes
  • 1 red apple, cored and chopped
  • 1 green apple, cored and chopped
  • Shredded lettuce, for serving

In a medium-sized bowl, whisk together the mayonnaise and lemon juice. Add salt and pepper, to taste. Gently mix the walnuts, celery, grapes and apple with the mayo mixture. 

To serve, pile this fruity, nutty mixture on to a bed of shredded lettuce.

Greek Salad

Preparation time: 10 minutes

The following quantities will serve two, generously

  • 100g feta cheese
  • 1 Lebanese (continental) cucumber
  • 2 Roma tomatoes
  • 1/2 cup pitted black olives
  • 1/2 red onion, thinly sliced

Salad dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 clove garlic, crushed
  • 1/2 tsp sugar

A generous pinch of dried oregano

Cut the feta into bite-sized cubes. Slice the cucumber in half along its length and then slice the cucumber halves crossways. You will end up with little cucumber crescents. 

Halve the Roma tomatoes and then cut into wedges. Place the feta, cucumber, tomato, olives and red onion slices in a salad bowl.

To make the dressing, put the olive oil, white wine vinegar, garlic, sugar and oregano in a screw top jar (or similar). Screw the top on the jar and shake the dressing vigorously to combine.

Pour the salad dressing over the salad. Mix the salad and the dressing together gently and your Greek Salad is ready to serve.

Preparation time: 15 minutes

Caeser Salad

Cooking time: 15 minutes

The following quantities will serve two

  • 1 clove garlic, roughly chopped
  • 1 tbsp olive oil
  • 1 slice bread, crusts removed
  • 2 bacon rashers, rind removed
  • 1 baby cos lettuce
  • 2 anchovies, chopped (optional)
  • 50g parmesan cheese, thinly shaved

Caesar Salad Dressing:

  • 1 tbsp olive oil (extra)
  • 2 tsp lemon juice
  • 1/2 tbsp sour cream
  • A small dash of Worcestershire sauce

In a small bowl, combine the roughly chopped garlic and tablespoon of olive oil. Allow the garlic and oil to stand for about 10 minutes. Then strain the oil mixture to remove the garlic. This will give you garlic infused oil. Discard the garlic. 

To make the croutons, brush the bread slice on both sides with the garlic oil. Cut the bread into small cubes (croutons). Heat a non-stick frypan over a medium heat. Add the croutons to the pan, shaking the frypan frequently, until the croutons are golden-brown. Remove the croutons from the pan and drain them on some paper towel.

Cut the bacon into strips. Heat the pan in which you cooked the croutons to a medium heat and fry the bacon strips until crispy. Drain the crispy bacon on some paper towel.

Pull the cos lettuce apart. Wash and dry the lettuce leaves thoroughly. Tear the lettuce into bite-sized pieces. In a salad bowl, combine the torn lettuce leaves, croutons, bacon, anchovies (optional) and some of the shaved parmesan. Reserve a little of the shaved parmesan for garnish purposes.

Put the extra olive oil, lemon juice, sour cream and Worcestershire sauce in a screw top jar (or similar). Screw the top on the jar and shake vigorously until combined. 

Drizzle the salad dressing over the lettuce mixture and then toss together gently. To serve, garnish the bowl of Caesar Salad with the remaining parmesan cheese.

The full feature appeared in Caravan World #543 November 2015. 


cooking recipes salds waldorf greek dressing caesar


Lynn Bain