Cucumber, Mango and Black Bean Salad

Love this refreshing salad!  Good as a side or a meal on its own.

1 seedless cucumber, washed and cut into 1/2 inch dice
1/2 medium mango, cut into 1/2 inch dice
1/2 cup canned black beans, drained and rinsed
2 tbsp fresh lime juice
2 tbsp orange juice
1 tbsp finely chopped fresh cilantro
1/2 tsp salt
1 Jalapeño pepper, seeded and finely chopped (optional)

• In a large bowl, toss cucumber, mango and black beans.
• For dressing:  In a small bowl, mix lime and orange juices, cilantro, salt and pepper.  Pour over cucumber mixture and toss well.  Let stand 10 minutes for flavours to blend.

French Bistro Salad

A great salad that includes bacon and eggs!

DRESSING:

2 tbsp fresh lemon juice

1 tsp mustard (I like Dijon)

3/4 tsp salt

1/4 tsp freshly ground pepper

1/2 cup extra virgin olive oil

SALAD

4 large eggs

12 thick slices bacon

6 cups spring mix salad

1 cup shredded Gruyere cheese

• For dressing:  combine lemon juice, mustard, salt and pepper in a blender.  With motor running, slowly add olive oil.   Remove and set aside.
• For salad:  Poach eggs then place in ice water until ready to use.
• Saute bacon until nicely browned and crisp.  Drain and set aside.
• To assemble, toss spring mix with the dressing and divide evenly on 4 plates.  Sprinkle with bacon and cheese.  To quickly reheat eggs, immerse in simmering water for 30 seconds. Place one egg on top of each salad.

Asparagus Crunch

I love both the asparagus and the fried chickpeas in this recipe.  A great side or a whole meal depending on your preference.

Pour 2 tbsp olive oil into a skillet (I like cast iron best) and heat over medium high heat.  Add 1 can (398 ml) chickpeas, rinsed and drained.  Cook, in a single layer, stirring occasionally until golden and crispy, about 15 minutes.  Using a slotted spoon, remove chickpeas to a paper towel lined plate.  Pat with paper towels.  Turn warm chickpeas into a bowl.  Sprinkle with freshly ground pepper.  Coarsely chop one carrot.  Thinly slice 1 large or two small radishes.  Arrange 1 serving of blanched asparagus over a serving platter.  Squeeze a wedge of lemon overtop.  Scatter with sliced radishes and fried chickpeas.  Sprinkle with carrot.

Tabbouleh

An easy salad to create and a great light option to hold you over between the big heavy meals of the holiday season.  Recipe based on one from Food and Drink Spring 2017.

1/2 cup Bulgur
1 tbsp lemon juice
1 cup diced tomatoes
Freshly ground pepper
2 cups finely diced celery
2 cups diced English cucumber
1 cup chopped green onion
2 cups roughly chopped Parsley (Italian works well)
1/2 cup roughly chopped mint
1/2 cup roughly chopped celery leaves
3 tbsp olive oil
1 tsp grated lemon rind
1/4 tsp allspice
1/4 tsp cinnamon

• Cover bulgur with boiling water and lemon juice.  Let sit for 5 to 7 minutes.  Drain any excess water.  In large mixing bowl, stir hot bulgur with diced tomatoes.  Season with pepper.  Cool.
• Add celery, cucumber and green onion to bulgur mixture.  Sprinkle over parsley, mint and celery leaves.  Toss with oil, lemon rind, allspice and cinnamon.  Season with salt and pepper.  Taste, adding more lemon juice if needed.

Asparagus with Mustard Vinaigrette

Wonderful springtime flavours, just don’t over cook the asparagus!

500 g fresh asparagus, trimmed
1/4 small onion, very finely chopped
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 cup olive oil
4 cups baby greens
1/4 cup toasted almonds

1. Steam asparagus until crisp-tender.  Drain and pat dry with paper towels.  Set aside
2. Combine onion, vinegar, mustard, sugar, salt and pepper in a mixing bowl.  Gradually whisk in oil
3. Divide salad mix on plates.  Arrange asparagus on top and drizzle vinaigrette.  Sprinkle with nuts.

Spiced Squash Salad

I love anything squash and this salad is no exception.  I was unable to find Kabocha squash in my rural store so I substituted an extra acorn squash.  From Food and Drink Holiday 2016.

VINAIGRETTE
½ cup (125 mL) olive oil
2 tbsp (30 mL) lemon juice
1 tsp (5 ml) honey
½ tsp (2 mL) ground cumin
½ tsp (2 mL) ground ginger
½ tsp (2 mL) ground cinnamon
Pinch chile de arbol or cayenne

SQUASH
1 delicata squash, about 1 lb (500 g)
1 acorn squash, about 1 lb (500 g)
½ butternut squash or 1 small one
½ kabocha squash, about 1 lb (500 g)
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper

RADICCHIO
1 small head of radicchio
1 tsp (5 mL) olive oil
3 tbsp (45 mL) finely chopped green onion

1 Whisk together oil, lemon juice, honey, cumin, ginger and cinnamon. Add a pinch of chile de arbol or cayenne. Reserve.

2 Preheat oven to 400°F (200°C).

3 Peel squash if you don’t want to leave skin on. Remove and discard seeds. Cut into 1-inch (2.5-cm) pieces. Toss with olive oil and season
with salt and pepper. Bake for 25 to 30 minutes, stirring the squash around occasionally to ensure it cooks evenly. The squash should be tinged with gold. Remove from baking sheet to a plate and season again if needed. Squash should all be combined.

4 Cut each radicchio leaf in half through the centre stem. Heat a skillet, preferably nonstick, over high heat and add olive oil. Stir in radicchio leaves and toss until hot but still crisp. Place a large spoonful of mixed squash on a plate and garnish with radicchio leaves.

5 Drizzle vinaigrette over everything. Scatter with green onions.

Serves 4

Zucchini and Corn Salad

A great summer salad!

1 tbsp canola oil
1 small onion, chopped
1 jalapeño pepper, chopped
2 lbs zucchini, thinly sliced into 1/2 inch rounds
1/2 cup corn kernels
3/4 tsp salt
1/2 tsp chili powder
3 to 4 tbsp water

• In large skillet over medium heat, heat oil.  Add onion and pepper.  Cook 1 to 2 minutes, stirring, until onion is soft.
• Add Zucchini, corn, salt and chili powder; mix well.  Cook 5 minutes or until zucchini is softened.  Add 3 to 4 tbsp water, cover and cook 2 minutes more, until zucchini is soft and tender.

Chopped Salad

A small amount of wild rice adds texture and flavour to this easy to make salad.

2 tbsp olive oil
1 tsp red wine vinegar
3/4 tsp salt
1/2 cup very thinly sliced red onion
500 g fresh green beans, trimmed
1 small head radicchio, coarsely chopped
3/4 cup cooked wild rice
1/2 cup crumbled feta

• In a large bowl, combine, oil, vinegar, and salt; stir in onion and let stand until beans are ready.
• In lightly salted boiling water, cook green beans 7 to 8 minutes, until tender but still bright green. Drain in a colander under cold running water; shake to drain excess moisture.  Stack in bundles and cut into 1/2 inch pieces
• Place green beans, radicchio, rice and cheese in a large bowl; toss with dressing to coat.

Carrot, Cranberry and Gouda Salad

Great colour and flavour in this simple salad.

1/2 cup toasted Hazelnuts, chopped
3 tbsp hazelnut oil
3 tbsp white wine vinegar
6 to 8 medium carrots, peeled and julienned
150 g Herbed Gouda, cut into small cubes (this is easily substituted with a smoked cheese of your choice or a nice strong cheddar)
1/2 cup dried cranberries
1/4 cup fresh chives, chopped
Freshly ground pepper

• In a large bowl, mix oil with vinegar.
• Add Hazelnuts and remaining ingredients, season with pepper and serve

Tossed Salad with Harvest Nuts and Cranberries

This is a great festive salad that works well with any holiday dinner.  The cranberries add tart flavour that complements the sweetness of the chopped nuts.  From Food and Drink Holiday 2016

NUTS AND FRUIT
1/2 cup each of pine nuts, coarsely chopped hazelnuts, sliced or slivered almonds, pumpkin seeds and sunflower seeds
2 tbsp olive oil
3 tbsp maple syrup
2 tbsp brown sugar
1/2 tsp salt
3/4 tsp hot smoked or regular paprika
1/2 to 3/4 cup dried cranberries or cherries

SALAD
12 to 16 cups mixed salad greens
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tsp maple syrup
1/4 tsp salt
Several grindings of black pepper

• Preheat oven to 350 F.
• Combine pine nuts, hazelnuts, almonds, pumpkin seeds and sunflower seeds in a large bowl.  Mix olive oil with maple syrup, brown sugar, salt and paprika in a small saucepan; place over medium heat for 3 to 5 minutes until hot but not boiling.
• Pour hot mixture over nuts and seeds; toss until coated.  Turn out onto parchment-paper-lined, rimmed baking sheet; spread out in a thin layer.  Bake 10 minutes, then stir and spread out again. Bake another 10 to 12 minutes or until lightly browned.  Remove from oven and sprinkle with cranberries; cool.
• Break up fruit and nut mixture into small clusters; store sealed in canning jars.  Mixture keeps well for a month if stored airtight.
• When ready to serve, place greens in a large salad bowl.  Whisk oil with vinegar, maple syrup, salt and pepper.  Drizzle vinaigrette over salad to taste; toss.  Sprinkle with some nut mixture; serve right away.  Any remaining vinaigrette can be stored in the refrigerator.

Serves 8 to 10

Smoky Citrus Turkey Taco Salad

If you can’t find turkey a couple of nice chicken breasts will work well too.  The Avocado Dressing for this salad is fantastic and I am sure I am going to use this one frequently.  I am going to give you the recipe as is but I found it too thick…almost like a dip so for a true dressing I would add more water or some olive oil.

1 pkg (400g) Turkey breast slices or tenders
1/2 tsp orange rind, grated
3 tbsp orange juice
1 tbsp canola oil
3 tbsp fresh cilantro, chopped
1 chipotle pepper, minced
3 cups mixed baby greens
3 cups broccoli slaw
1 cup grape tomatoes, halved
1/2 cup corn kernels
2 cups tortilla chips
Lime Wedges

AVOCADO DRESSING
1 small ribs but firm avocado, chopped
2 tbsp lime juice
3 tbsp water
1 tbsp white wine or cider vinegar
1 tbsp fresh cilantro, chopped
1 small clove garlic minced
1/4 tsp each salt and freshly ground black pepper

• Avocado Dressing:  In a small food processor combine avocado, lime juice, water, vinegar, cilantro, garlic, salt and pepper until smooth.  Cover and refrigerate until ready to use.
• In a bowl, whisk orange rind and juice, oil, cilantro and chipotle pepper.  Add turkey and turn to coat evenly.  Let sand for 15 minutes or cover and refrigerate for up to 4 hours.  
• Place turkey on greased grill over medium high heat for about 12 minutes or until no longer pink inside and thermometer reaches 170F.  Let stand for 5 minutes before slicing.
• In a large bowl, combine greens, broccoli slaw, tomatoes and corn.  Toss with dressing.
• Divide among 4 plates and top with turkey.  Place tortillas around salad and top with lime wedge to squeeze over top just before eating.

Chicken and Egg Salad

A great summer salad, perfect for a picnic or camping.

1 tbsp olive oil
600 g boneless, skinless chicken breast cut into 1/2 inch dice
3/4 tsp salt, divided
5 tbsp mayonnaise
2 tbsp finely chopped red onion
1 tbsp white wine vinegar
1/4 tsp Italian Seasoning
2 large hard boiled eggs
2/3 cup finely diced celery, including some leaves

1. Heat oil in 12 inch skillet over high heat; add chicken, sprinkle with 1/4 tsp salt and sauté, stirring as chicken browns, 5 to 7 minutes.  Remove from heat; cool until warm.
2. Meanwhile, combine mayonnaise, onion, vinegar, remaining 1/2 tsp salt and seasoning in large bowl.
3. Finely chop eggs; stir into mayonnaise mixture with celery.  Fold in chicken.  Serve immediately or refrigerate if desired.

Tomato Cucumber Guacamole

A really fresh side to any meal.

1 pint cherry or grape tomatoes, halved
2 medium cucumbers or 1 large English cucumber, peeled and coarsely chopped
2 avocados, coarsely chopped
1/4 cup chopped red onion
1 1/2 tablespoons lime juice
1 tsp grated lime rind
1/2 tsp ground cumin
Salt and pepper


In a bowl, toss tomatoes, cucumber, avocado, onion, lime juice, rind and cumin.  Add salt and pepper to taste.

Serves 8

Orange Sesame Bok Choy and Soba Noodle Salad

I really like the combination of Asian Flavours and fresh vegetables in this salad.  From Food and Drink Spring 2015.  I couldn’t find Soba Noodles in my grocery store but substituted with an egg noodle.

175 g Soba noodles
3 oranges
2 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp liquide honey
2 tsp dark sesame oil
1 tsp Sriracha or to taste
1/2 tsp dry or Dijon mustard
2 tsp sesame seeds
3 cups sliced bok choy
1 carrot, julienned
1/2 large sweet red pepper, cut into thin strips
2 green onions, thinly sliced on the diagonal

• Bring a pot of salted water to the boil.  Add soba noodles and cook for 3 to 4 minutes or until just al dente.  Drain and rinse under cool water until chilled.  Drain well.
• Finely grate zest from 1 orange and squeeze 1/4 cup juice.  Place zest and juice in a large bowl.  Cut peel from remaining oranges, removing all white pith, and cut between membranes into segments, catching juices in a small bowl.  Add segments to small bowl; cover and refrigerate until serving.
• To bowl with orange zest and juice ands 1 tbsp of the vegetable oil, the soy sauce, honey, sesame oil, Sriracha and mustard; shirk to combine.  Measure out about 1/4 cup and set aside for vegetables.  Add noodles to remaining dressing in bowl and toss gently to coat.  Cover and refrigerate noodles for up to 4 hours.  Set reserved dressing aside at room temperature.
• Just before serving, toast sesame seeds in a large dry skillet over medium heat for about 3 minutes or until golden and fragrant.  Immediately transfer to a bowl and set aside. 
• Return skillet to medium heat and add remaining 1 tbsp vegetable oil.  Add boo chou, carrots and red pepper, and sauté for about 1 minute or just until wilted.  Pour in reserved dressing and stir to coat vegetables well.  Remove from heat.
• Add orange segments with any accumulated juice and green onions to noodles, and toss to combine.  Divide among individual bowls or plates.  Top with warm vegetables, then sprinkle with sesame seeds.

Serves 4 to 6

Warm Arugula, Olive and Tomato Salad

A really nice salad to accompany dinner.  From Food and Drink Spring 2015.

1/4 cup olive oil
1/4 cup red wine vinegar
2 tsp Dijon mustard
2 cups grape tomatoes
1 cup thinly sliced red onion
1/4 cup chopped, pitted dry cured black olives
2 cloves garlic minced
4 cups packed arugula
Salt and freshly ground pepper
6 cups torn romaine lettuce hearts

• Whisk together 2 tbsp of the oil, the vinegar and mustard in a small bowl; set aside.
• Heat remaining 2 tbsp oil in a large skillet over medium high heat.  Add tomatoes, onion and olives and sauté for about 3 minutes or until onion is softened.  Add garlic and sauté for 1 minute or until fragrant but not browned.
• Pour in vinegar mixture, then add arugula.  Stir just until arugula is wilted, for about 1 minute.  Remove from heat and season to taste with salt and pepper.
• Divide romaine lettuce equally between individual salad plates, the top with warm tomato mixture.

Orange-Sesame Bok Choy and Soba Noodle Salad

This is a nice light recipe for dinner.  From Food and Drink Spring 2015.  If you can’t use Soba Noodles, use an egg or Chow Mein Noodle.

6 oz (175g) Soba noodles
3 oranges
2 tbsp Vegetable oil
1 tbsp liquide honey
2 tsp dark sesame oil
1 tsp Sriracha, or to taste
1/2 tsp dry or Dijon Mustard
2 tsp sesame seeds
3 cups sliced bok choy
1 carrot, julienned
1/2 large sweet red pepper, cut into thin strips
2 green onions, thinly sliced on the diagonal

• Bring a pot of salted water to the boil.  Add soba noodles and cook for 3 to 4 minutes or until just al dente.  Drain and rinse under cool water until chilled.  Drain well.
• Finely grate zest from 1 orange and squeeze 1/4 cup juice.  Place zest and juice in a large bowl.  Cut peel from remaining oranges, removing all white pith, and cut between membranes into segments to small bowl; cover and refrigerate until serving.
• To bowl with orange zest and juice, add 1 tbsp of the vegetable oil, the soy sauce honey, sesame oil, Sriracha and mustard; whisk to combine.  Measure out about 1/4 cup and set aside for vegetables. Add noodles to remaining dressing bowl and toss gently to coat.  Cover and refrigerate noodles for up to 4 hours.  Set reserved dressing aside at room temperature.
• Just before serving, toast sesame seeds in a large dry skillet over medium heat for about 3 minutes or until golden and fragrant.  Immediately transfer to a bowl and set aside.
• Return skillet to medium heat and add remaining 1 tbsp vegetable oil.  Add bok choy, carrots and red pepper, and sauté for about 1 minute or until just wilted.  Pour in reserved dressing and stir to coat vegetables well.  Remove from heat.
• Add orange segments with any accumulated juice and green onions to noodles, and toss to combine.  Divide among individual bowls or plates.  Top with warm vegetables, then sprinkle with sesame seeds.

Soba Noodle Salad with Broccoli Slaw

I substituted some fettucini noodles for the Soba as they were unavailable on my shopping day, but the salad turned out great anyway.  From Fresh Juice Magazine 2014.

340 g Soba noodles
1 pkg 340 g Mann’s Broccoli Cole Slaw
2 cups frozen shelled edamame, cooked and cooled
1 sweet red pepper, thinly sliced
4 green onions, thinly sliced
1/2 cup chopped fresh cilantro
2/3 cup toasted chopped whole almonds

DRESSING
1/3 cup tahini paste
1/4 cup fresh lemon juice
4 tsp low sodium soy sauce
1 tbsp sugar
2 tsp sriracha chili sauce
Sea salt and pepper to taste

1. In medium bowl, whisk together tahini, lemon juice, soy sauce, sugar and sriracha.  Add water 2 tbsp at a time, up to 1/3 cup, until dressing is pourable but still thick.  Season with salt and pepper to taste; set aside.
2. Prepare noodles according to package instructions; drain well, cool and transfer to large bowl.  Add broccoli slaw, edamame, red pepper, onions and cilantro; toss to combine.  Gently toss with dressing; sprinkle with almonds.

Jewelled Wild Rice Salad

The dried fruit and nuts pair beautifully with the fresh green grapes and wild rice in this salad.  This recipe is easy to change up with the fruit and nuts, if you have a favourite that you wish to substitute - go ahead.  From Fresh Juice Magazine.

1 cup long grain and wild rice blend
1/2 cup chopped pecans
1/4 cup dried apricots, thinly sliced
1/4 cup dried cranberries or cherries
1/2 cup green grapes, quartered
1 green onion minced
3 tbsp olive oil
3 tbsp lemon juice
1 1/2 tsp turmeric
3/4 tsp kosher salt

1. In medium saucepan, cook rice blend according to package instructions until tender.  Transfer to fine mesh sieve and rinse with cold water until cool; allow to drain completely in sieve for 5 minutes.
2. Meanwhile, in dry skillet over medium, toast pecans until fragrant and a shade darker, about 5 minutes.
3. In large bowl, add rice, pecans, apricots, cranberries, grapes and onion.
4. In small bowl, whisk together oil, lemon juice, turmeric and salt.  Drizzle over salad; toss well to combine.

Per serving about 282 cal, 5 g protein, 14 g total fat (2 g sat. fat) 37 g carb (4 g dietary fibre, 10 g sugar), 0 mg chol, 245 mg sodium

Corn and Onion Flan with Feta Salad

A nice brunch or lunch meal.

FLAN
3/4 cup corn
1/2 cup finely chopped onion
1 pie shell pre baked
1/2 cup whipping cream
1 egg
Salt and freshly ground pepper

FETA SALAD
1 cup diced feta cheese
1 tomato, diced and seeded
1/2 small red pepper, diced
1/2 small yellow pepper, diced
Balsamic vinaigrette

1. Preheat oven to 325F.
2. Placed the corn and onion into the tart shell
3. In a separate bowl, whisk the cream and eggs and season with salt and pepper.
4. Gently pour the custard mixture into the tart shell to fill.
5. Bake for 35-40 minutes or until set.
6. Mix feta, tomatoes, red and yellow peppers together.
7. Toss with 1/4 cup balsamic vinaigrette 
8. Place feta salad on top of each piece of flan on serving plate.

Marinated Vegetables

This is nice as a side dish or included in a burger or sandwich…From Food and Drink Summer 2011.

6 cups bite size vegetables such as carrots, sweet red pepper, cauliflower and broccoli florets, quartered mushrooms and green beans
1/3 cup white wine vinegar
2 tbsp water
1 shallot, minced
1 tbsp granulated sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup olive oil

• Cut vegetables in various shapes, keeping all pieces bite size.  Keep hard vegetables such as carrots, cauliflower and green beans separate.
• Combine vinegar, water, shallot, sugar and slat in a medium saucepan.  Bring to a boil over high heat.  Add carrot and cauliflower; cover and cook for a minute.  Add green beans; cover and cook for a minute more.  Take off heat.  Stir in black pepper.
• Pour hot mixture, including liquid, over pepper, broccoli and mushrooms ina  large mixing bowl. Drizzle with oil; toss.  Salad keeps well at room temperature for a couple of hours.  Or cover and refrigerate until needed, up to 2 days.