Yeah that is a great pleasure that we can cook in the CO but don't hear about that left over lamb, pork or whatever that we use on
the next day whether at home or out camping. how is it?


Edited By Derek - Spammer

We all go on about what we can cook in the CO but don't hear
about that left over lamb, pork or whatever that we use on
the next day whether at home or out camping.

Well racking my brains and all that and due to the fact that I
have recently been "DOG NOSED" (read diagnosed - well
I am CRAZY DOG eh but!) as a T2 diabetic I went looking
for a salad that could be used for both situations. Never
having been a rabbit food bloke I was quite amazed how
this little lot turned out.

So here it is 1st the salad and then the dressing both of
which are just the dux gutz...

The salad is loosely based on a MEDITERANEAN salad so a fair
bit of buggerising around can be done to suit your taste.
Here's mine...


1 cup of Black & Gold - no name brand Macaroni (bloody well cooked ya goose!)
Salad greens to suit you
2 nice firm tomatoes
handful of your fav cheese chopped into small bits that suit you
2 nice shallots chopped finely
Ground black pepper to taste
Any fresh herbs or dried herbs etc to your fancy
1 orange chopped up your way (I peeled mine and chopped into small pieces
Sprinkle of sesame seeds


You could add olives, grated carrot or anything else that takes your fancy.

I then made up my own salad dressing as follows:

Balsamic vinegar is the base for this classic and flavorful oil and vinegar salad dressing. Forget about the bought version. You can whisk this together in a matter of minutes, and it is far better.

Prep Time: 5 minutes

Ingredients:
•      2 Tablespoons white balsamic vinegar
•      1 Tablespoon red wine vinegar
•      1 Tablespoon Dijon mustard
•      1 teaspoon light brown sugar
•      1 garlic clove, crushed through a press (optional) (or use bottled garlic)
•      1/2 teaspoon salt (optional - I did not use)
•      1/4 teaspoon freshly ground black pepper
•      3/4 cup extra virgin olive oil
Preparation:
To make the vinaigrette, in a medium bowl whisk using a fork  balsamic vinegar, red wine vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth.

Yield: about 1 cup

Now this seems like a lot of preparation but it does not take long - took me about 10 mins for the whole shebang..



The colour of my serving / mixing bowl looks like a new born's nappy but the salad really looks neat - nice
colours and tastes great with salad dressing.
Some will serve as it is and others will mix in a dressing of their choice..

It's really up to you.. By the way the dressing ALSO looks like a new borns nappy but it tastes good...

Have a go like me- had lamb shanks from the CO left over so had some with the
cold meat from those and the one in the pic had a bit of ham torn up and tossed in..


Grrrr!!!