Category: Salads

Serves: 4

Source: http://asparagus.on.ca/recipes/

Ingredients:

• 1Lb Fresh Ontario Asparagus, about 20 large spears
• ¼ Fennel Bulb, fronds reserved
• 2 cups fresh salad greens
• 1/2 Granny Smith Apple
• 1/3 Cup Freshly Shaved Parmesan Cheese

Dressing

• 2 Tablespoons Apple Cider Vinegar
• Juice of 1/2 Lemon, about 2 Tablespoons
• ¼ Cup Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Honey
• ½ teaspoon Dijon Mustard
• Salt & Pepper, to taste
• 6-7 Chives, finely diced

Instructions:

1. Toss together the sorrel and arugula leaves and spread out onto a serving platter or salad bowl.
2. Slice the fennel and the apple as thinly as possible. Cut the sliced apple again into matchsticks. Add to the greens.
3. Snap woody ends of the asparagus spears and wash well. Working with 1 asparagus spear at a time, use a vegetable peeler to cut spears into long, thin shavings. Top the salad with the shaved asparagus.
4. In a small bowl or a mason jar with a lid, combine the apple cider vinegar, lemon juice, olive oil, honey, mustard, salt and pepper. Whisk or shake well in the jar. Taste and adjust salt and pepper as necessary. Pour over prepared salad.
5. Sprinkle over diced chives, reserved fennel fronds and with the vegetable peeler, slice over long parmesan shavings to serve.

Serves: 8 – 10

Source: Dorothy Erwin

Ingredients:

• 1 Nappa Cabbage cut in thin slices
• 5 to 6 green onions, chopped
• 1 package of Ramen noodles crumbled (without flavour pack)
• 1/2 cup sesame seeds
• 1/2 cup slivered almonds
• 1/2 cup sunflower seeds
• 1/2 cup oil
• 1/4 cup vinegar
• 3 tablespoons of soy sauce
• 1/2 cup sugar

Instructions:

1. Saute seeds and noodles in a small amount of oil for about 10 minutes to toast.
2. Combine oil, vinegar, soy sauce and sugar for dressing. Microwave to warm dressing.
3. Apply dressing to cabbage  mixture before serving

Serves: 7 cups

Source: Lentils.ca

Ingredients

Salad

• 2 1/2 – 3 cups (625 -750 mL) water
• ½ cup (125 mL) green lentils
• ½ cup (125 mL) pearl or pot barley
• 1 garlic clove, finely grated or crushed
• 2 – 3 cups (500-750 mL) finely chopped kale or spinach, tough stems discarded
• 1 tart apple, cored and diced
• ½ cup (125 mL) crumbled feta
• ¼ cup (60 mL) finely chopped purple onion

Vinaigrette

• 1/3 cup (75 mL) canola oil
• 2 Tbsp (30 mL) lemon juice
• 2 Tbsp (30 mL) white wine or rice vinegar
• 2 tsp (10 mL) grainy mustard
• 1 tsp (5 mL) honey or granulated sugar
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1/3 cup (75 mL) chopped toasted almonds

Instructions

1. In a large saucepan, combine water, lentils, barley and garlic. Boil for 20 minutes or until tender. Drain well, discarding the garlic, and set aside to cool completely.
2. In a bowl, combine lentils and barley with kale, apple, feta and purple onion.
3. To prepare vinaigrette: In a small bowl, whisk together canola oil, lemon juice, vinegar, mustard, honey, salt and pepper. Pour over the salad and toss to combine. Top with almonds just before serving.

Source: London Free Press, October 18, 2014

Ingredients:

• 1 teaspoon Dijon mustard
• 1 tablespoon of maple syrup or honey
• 3 tablespoons of cider vinegar
• 1/3 cup olive oil
• salt and pepper to taste

Instructions:

1. Place ingredients in a bowl and whisk together until combined.

Serves: 6–8

Source: Adapted from Lentils For Every Season, Volume 7

Ingredients:

• 1 cup quinoa
• 2 red peppers
• 2 zucchini
• 3 cobs corn
• 1 cup cooked green lentils
• ⅓ cup chopped fresh parsley
• ⅓ cup crumbled feta
• salt and freshly ground pepper

Vinaigrette

• ½  cup olive oil
• ¼ cup balsamic vinegar
• 2 tsp grainy mustard
• 1 tsp brown sugar

Instructions:

1. Prepare quinoa according to package instructions.
2. Soak the corn in cold water (with husks on) for 10 minutes.
3. Toss the peppers and zucchini with some olive oil.
4. Grill the peppers, zucchini, and corn (husks on). Let cool and chop.
5. Add the vegetables, quinoa, lentils, parsley and feta to a serving bowl.
6. Prepare the vinaigrette and add to the serving bowl. Toss to coat and serve.

Serves: 8 – 10

Source: Chatelaine
Ingredients:

• 3 Tbsp extra virgin olive oil
• 2 Tbsp balsamic vinegar
• 1 Tsp liquid honey
• 2  cloves garlic minced (can use less if desired)
• 1/2 Tsp pepper
• Pinch salt
• 10 cups stemmed kale, thinly sliced
• 2 cups cherry tomatoes halved
• 1 can (14 oz) water packed artichoke hearts, drained, rinsed and thinly sliced
• 1 cup shaved romano cheese or parmesan cheese

Instructions:

1. In large bowl, whisk together oil, vinegar, honey, garlic, pepper and salt
2. Add kale, tomatoes and artichoke hearts; toss to coat.
3. Cover and refrigerate, tossing occasionally, until kale begins to soften slightly – about 2 hours.  You can make ahead and refrigerate up to 24 hours.
4. Toss salad and sprinkle with cheese before serving.

Serves: 10 – 12

Source: Eleanor Pickett

Ingredients:

• 12 Oz bag fresh cranberries
• 1/2 cup Sugar
• 2 small pkg orange or lemon Jello
• 1 1/2 cups boiling water
• 1 cup cold water
• 1 Tbsp lemon juice
• 1/4 tsp cinnamon
• 1/8 tsp cloves
• 1 orange, sectioned and diced
• 1/2 cup chopped walnuts
• Orange slices and curly lettuce for decoration…

Instructions:

1. Place the cranberries in a food processor – chop finely
2. Mix cranberries with sugar and set aside
3. Dissolve Jello in boiling water.  Add cold water, lemon juice and spices
4. Chill Jello until slightly thickened
5. Fold into cranberry mixture, oranges and walnuts
6. Spoon into 5 cup mold
7. Chill until firm
8. Unmold and garnish

Serves: 4

Source: Canadian Living, June 2013

Ingredients:

• • 1 cup (250 mL) precooked five-grain blend, (such as President’s Choice)
  • 1 carrot, diced
  • 1 sweet yellow pepper, diced
  • 1 small zucchini, diced
  • 3 radishes, halved and thinly sliced
  • 3/4 cup (175 mL) cooked peas
  • 4 cups (1 L) lightly packed baby arugula leaves
  • 1/3 cup (75 mL) pumpkin seeds, toasted

  Chive-Citrus Vinaigrette:

• • 3 tbsp (45 mL) orange juice
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) white wine vinegar
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 cup (60 mL) chopped fresh chives

Instructions:

1. In saucepan, bring 4 cups water to boil; stir in grain blend. Cook, uncovered, over medium-high heat until tender, 10 to 12 minutes. Drain and transfer to large bowl; let cool.
2. Add carrot, yellow pepper, zucchini, radishes, peas and arugula to grains.
3.  Chive-Citrus Vinaigrette: Meanwhile, in small bowl, whisk together orange juice, oil, vinegar, salt and pepper; stir in chives. Toss with salad. Sprinkle with pumpkin seeds.Additional information :
   Change It Up

   Super Summer Gluten-Free Whole Grain Salad
   Replace five-grain blend with 3/4 cup quinoa or brown rice; cook according to package directions.

Serves: 4

Source: SeriousEats.com

Ingredients:

For the beets

• 1 bunch medium beets (about 3)
• 1 tablespoon extra virgin olive oil

For the vinaigrette

• 2 tablespoons honey
  
• 1-1/2 tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 1-1/2 tablespoons minced shallots
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons vegetable oil

For the Salad

• 10 ounces mixed greens (such as radicchio, frisée and mesclun)
  
• 3 ounces goat cheese, crumbled
• 1/2 cup walnuts, toasted if desired and coarsely chopped

Instructions:

1. For the Beets: Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch, leaving “tails” on. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.
2. For the Vinaigrette: In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
3. For the Salad: Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don’t just mix it all together in a salad bowl is that the beets would turn the whole salad pink.) Serve immediately.

Serves: 4

Source: Serious Eats

Ingredients:

For the Beets

• 1 bunch medium beets (about 3)
• 1 tablespoon extra virgin olive oil

For the Vinaigrette

• 2 tablespoons honey
• 1-1/2 tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 1-1/2 tablespoons minced shallots
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons vegetable oil

For the Salad

• 10 ounces mixed greens (such as radicchio, frisée and mesclun)
• 3 ounces goat cheese, crumbled
• 1/2 cup walnuts, toasted if desired and coarsely chopped

Instructions:

1. For the Beets: Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch, leaving “tails” on. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.
2. For the Vinaigrette: In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
3. For the Salad: Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don’t just mix it all together in a salad bowl is that the beets would turn the whole salad pink.) Serve immediately.