Category: Salad
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Thursday Night Supper
I spent my day eating hot cross buns and hearty lentil salad so a light supper was in order. This bright salad is made of baby greens, iceberg lettuce, radicchio, egg and watermelon radishes, grape tomatoes, and strawberries and it was tossed with a sherry vinegar and honey vinaigrette.
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Sweet Pepper Slaw with Fresh Herbs
I spent my Easter weekend with good friends, my second family in lots of ways. All of us are from Ontario and away from our immediate families for the holiday, so it’s always nice to get together for way too many cocktails and an impressive spread of food. This year we had some incredible bacon…
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Asian Inspired Bright Steak Salad
I like my steak really, really rare; not quite blue, but the closest shade possible (a particularly rosy shade of indigo?). Â I generally make steak about once a month, I can go weeks without red meat and then suddenly I need the rarest, bloodiest, still perfectly pink red inside and seared on the outside steak…
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Chinese Cabbage Salad with Chickpeas, Oranges, and a Citrus Tahini Dressing
I love the combination of oranges and cabbage or other robust greens, my grandma always added orange segments to coleslaw and my mom followed suit, The sweetness and the crunch, the saltiness and the astringency of the citrus dressing all come together to form one of the most perfect salad combinations ever. Tahini is an…
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Quinoa Salad with Roasted Vegetables and a Creamy Greek Yogurt and Orange Dressing
This recipe is a testament to the infinite usefulness of leftovers; cold cooked quinoa and roasted vegetables from last night’s dinner form the framework for this hearty grain salad. I can’t think of a single vegetable that wouldn’t be a delicious addition, and for this particular version I used red onions, sweet peppers, fennel, carrots, sweet…