Monday, 30 May 2011


Lentil Feta Salad (Chantal)
I am sure you have all tasted this as I bring it to every potluck I go to. I make the recipe every couple of weeks. It is a staple here. The recipe is in this cookbook from Pulse Canada.

Ceasar salad dressing (Chantal)

1 tbsp + 1 tsp freshly gated parmigiano reggiano
1 tsp finely grated lemon zest
1 tsp dijon mustard
2-3 medium anchovy fillets
2 medium cloves of garlic
1/4 tsp table salt
pinch of pepper
2 tbsp fresh lemon juice
6 tbsp olive oil

Process all ingredients but the oil until well blended. With the motor running, slowly pour in the olive oil and process until creamy and blended. The vinaigrette will keep for a week refrigerated.

Jeff's mom always adds pickled artichoke hearts, capers and bacon to the romaine lettuce. We eat this as a meal.

Pear Salad (Cathy)


3 tbsp balsamic vinegar
3 tbsp maple syrup
4 tbsp lemon juice
1 small shallot or green onion-chopped
2 small garlic cloves-crushed
1/2 tsp salt
1/4 tsp pepper

Combine dressing with mixed greens, Parmesan cheese (I use whatever is in the fridge), 1 sliced pear and 1/2 cup pecans heated with 3 tbsp white sugar-heat until sugar coats/melts the nuts.

Strawberry and Avocado Salad (Cathy)

2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado - peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans
  1. In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
  2. Place the salad greens in a bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

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