<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>leannes.cooking &#187; salads</title>
	<atom:link href="https:///?feed=rss2&#038;tag=salads" rel="self" type="application/rss+xml" />
	<link></link>
	<description>Fabulous Recipes</description>
	<lastBuildDate>Wed, 03 Sep 2025 03:54:51 +0000</lastBuildDate>
	<language>en-GB</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=4.1</generator>
	<item>
		<title>Roasted Eggplant &amp; Fennel Salad</title>
		<link>/?p=2463</link>
		<comments>/?p=2463#comments</comments>
		<pubDate>Thu, 16 Feb 2017 22:17:36 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[fennel bulbs]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[warm salad]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2463</guid>
		<description><![CDATA[Fennel has quite a delicate flavour which can easily be overpowered in cooking with stronger flavours, but this recipe really allows the flavour to come through and is great combined with eggplant which takes on the other flavours in the dish. I&#8217;m not a fan of pine nuts, so prefer to serve them separately (if &#8230; <a href="/?p=2463" class="more-link">Continue reading <span class="screen-reader-text">Roasted Eggplant &#038; Fennel Salad</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2463</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Carrot &amp; Beetroot Salad with Wasabi Dressing</title>
		<link>/?p=2351</link>
		<comments>/?p=2351#comments</comments>
		<pubDate>Sun, 19 Jun 2016 06:11:09 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[carrot beetroot feta salad]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[wasabi dressing]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2351</guid>
		<description><![CDATA[Carrot, beetroot and feta go so well together and this is another variation for a delicious salad combining these ingredients. Scrub the beetroot well &#8211; there is no need to peel them, just slice off the top and bottom and any gnarly bits, then quarter or halve depending on the size of your beetroot and &#8230; <a href="/?p=2351" class="more-link">Continue reading <span class="screen-reader-text">Carrot &#038; Beetroot Salad with Wasabi Dressing</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2351</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Warm Beetroot, Borlotti Bean &amp; Chorizo Salad</title>
		<link>/?p=1603</link>
		<comments>/?p=1603#comments</comments>
		<pubDate>Sat, 03 Oct 2015 00:38:43 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[caramelised onions]]></category>
		<category><![CDATA[feta cheese]]></category>
		<category><![CDATA[Ghiotti]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[vegetarian main course]]></category>
		<category><![CDATA[warm beetroot borlotti bean chorizo salad]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1603</guid>
		<description><![CDATA[I was very fortunate to win a hamper of gourmet Ghiotti goodies recently, so am enjoying incorporating them in my recipes and in this, the first using Ghiotti products, I have used the Ghiotti Borlotti Beans (a variety of kidney bean which are widely used in Italian cooking and have a sweetish flavour with a smooth &#8230; <a href="/?p=1603" class="more-link">Continue reading <span class="screen-reader-text">Warm Beetroot, Borlotti Bean &#038; Chorizo Salad</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1603</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Edamame Bean &amp; Potato Salad</title>
		<link>/?p=272</link>
		<comments>/?p=272#comments</comments>
		<pubDate>Wed, 22 Apr 2015 21:20:23 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[edamame beans]]></category>
		<category><![CDATA[potato salad]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=272</guid>
		<description><![CDATA[This salad is quick and easy to make and has a wonderful spicy flavour.  I used white skinned potatoes and red onion, but red skinned potatoes and brown/white onions would work just as well. Natural, unsweetened yoghurt would also work well as a substitute for the sour cream if you prefer it and peas could be &#8230; <a href="/?p=272" class="more-link">Continue reading <span class="screen-reader-text">Spicy Edamame Bean &#038; Potato Salad</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=272</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
