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  • Rosemary Conley Health and Wellbeing

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How to prepare Three Easy Barbecue Salads

Rosemary demonstrates how to prepare three easy Barbecue Salads.

These three super-simple barbecue ideas provide easy fork-food that looks great and is nutritious too.

(Calories per portion are difficult to calculate so calories for the ingredients are given as a guide)


Carrot & Sultana Salad

Raw carrot (10 cals per 25g)
Sultanas (30 cals per 10g)

Peel and grate fresh carrots and place in a bowl and mix in some sultanas. Keep in a closed container in the refrigerator until ready to serve to enable the sultanas to plump up (allow at least two hours).


Fresh Beetroot and Sultana Salad

This is a real show-stopper. It looks amazing and is very different from what most folks will have been used to eating. It tastes delicious.

Raw beetroot (11 cals per 25g)
Sultanas (30 cals per 10g)

Peel and grate fresh beetroot and place in a bowl and mix in some sultanas. Keep in a closed plastic container in the refrigerator until ready to serve to enable the sultanas to plump up (allow at least two hours).


Red Kidney Bean and Sweetcorn Salad

This has to be the easiest salad to prepare and looks so attractive in the dish.

Red kidney beans (60 cals per 70g)
Canned Sweet Corn (40 cals per 50g)

Rinse the contents of a can of red kidney beans in cold water in a colander and drain. Place in a large bowl. Drain the juice from a can of sweetcorn (reserving the juice for use in gravy etc). Mix the sweetcorn and the red kidney beans together and serve in a large bowl.