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| Maple
leaf spinach-and-strawberry salad
Preparation
Time : 10 minutes Makes : 8 servings |
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1/2
cup (125 mL) vegetable oil
1/3 cup (75 mL) cider vinegar or white wine vinegar
2 to 3 tbsp (30 to 45 mL) pure maple syrup
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) salt
2 (10-oz/284-g) bags baby spinach or 3 large bunches spinach
1 small red onion
1 pint strawberries
2/3 cup (150 mL) sunflower seeds, preferably salted (optional)
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In
a small bowl, whisk oil with vinegar, 2 tablespoons (30 mL)
maple syrup, Dijon and salt. Taste and add remaining maple
syrup, if you like. Wash and dry spinach well. Thinly slice
onion. Wash strawberries and slice into quarters.
Place
spinach, onion and strawberries in a large salad bowl. If
making ahead, dressing can be left at room temperature up
to 1 day.
Just before
serving, whisk dressing, pour over salad and toss. Sprinkle
with sunflower seeds, if using, and serve |
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| Avocado
Dressing
Makes
1 cup - This dressing should be made as close to serving time
as possible to prevent it from turning brown. |
Slice
avocado lengthwise. Remove and discard the pit and peel,
and place flesh in the bowl of a food processor. Add basil,
garlic, lime juice, and vinegar; process until combined.
Slowly
add olive oil through the machine's feed tube, and process
until the dressing is smooth. It should have a thick but
pourable consistency; give an extra squeeze or two on the
limes to adjust consistency. Season with salt and pepper,
and use immediately.
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1 ripe avocado
1/4 cup loosely packed fresh basil leaves
1 small clove garlic, peeled
Juice of 2 limes
3 tablespoons red-wine vinegar
1/2 cup olive oil
grated Salt and Pepper to taste
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| Basil
Vinaigrette |
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1
cove Garlic
1/2 ts Dijon-style mustard
1/4 c Basil or tarragon vinegar
2/3 c Basil olive oil OR olive oil
1 c Loosely packed fresh basil, rinsed and spun dry |
In
a blender blend the garlic, the mustard, the vinegar, and salt
to taste; add the oil and basil, and blend the mixture until
it is emulsified. Serve the vinaigrette over sliced tomatoes
or with grilled scallops or other seafood. Makes about 1 cup.
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Raspberry-mint
Vinaigrette
(or just add raspberries to your favorite bottled vinaigrette) |
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1/2
cup of walnut oil
1/4 cup raspberry vinegar
1/4 cup freshly squeezed lemon juice
1/4 cup honey
1 tablespoon Dijon mustard
1/2 cup fresh raspberries
2 tablespoons fresh mint, chopped
salt and pepper to taste
1 cup olive oil
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Place
all ingredients except olive oil in a food processor and
mix well. Add olive oil and stir in gently.
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Wish
Salad
Serves 4 |
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4
cups of mixed greens
2 sprigs of mint, chopped
1/4 cup of chives, choppeda
4 sprigs of tarragon, chopped
1 medium ripe mango, peeled and diced
1 small can hearts of palm, chopped
1/2 cup of cashew pieces
4 tablespoons balsamic vinegar
1/3 cup olive oil
juice of one lime |
Mix
greens and herbs in a large salad bowl. Drizzle vinegar, lime
juice and olive oil over greens. Season and toss. Place greens
on centre of plate, sprinkle mango, hearts of palm and cashews
over greens. |
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