Easy Coleslaw with a Crunch

This is a great take-along salad for barbecues and picnics. Prepare the night before for a quick get-away to the party.

COLESLAW INGREDIENTS

• 1/2 head cabbage, shredded
• 1/3 cup chopped green onions
• 1/2 cup slivered almonds
• 2 Tbsp sesame seeds
• 1 package chicken flavoured ramen noodles, crushed (uncooked)

COLESLAW METHOD
Toast almonds and sesame seeds. Combine cabbage, green onions, almonds and sesame seeds.
Add crushed noodles.

DRESSING INGREDIENTS

• 1/2 cup oil (sesame, canola or sunflower … something light in flavour)
• 3 Tbsp vinegar
• 1 or 2 Tbsp sugar
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• Flavour packet from ramen noodles

DRESSING METHOD
Combine dressing ingredients. Pour over salad and toss. Keeps well overnight.

French Dressing

So much better than store-bought, and very simple to make.

Originally published in Foodstuffs Hot Off the Griddle, August 1994.

INGREDIENTS

• 2/3 cup sunflower oil (may substitute a little olive oil for part of the measure)
• 1/3 cup vinegar or lemon juice
• 1 clove garlic (peeled but not chopped)
• 1 sprig of your favourite fresh herbs
• dijon mustard
• salt & freshly ground black pepper

METHOD

Put all the ingredients in a screw-topped jar , adding mustard, salt and pepper to taste.
Shake well to mix.

Stores well in the fridge.

Green Bean Salad

From the Toronto Star. First printed at Foodstuffs in Hot Off the Griddle #48, February 1996.

INGREDIENTS

• 1 lb. fresh green beans, trimmed
• Salt
• 1/2 cup snipped, oil packed sun-dried tomatoes
• 1/4 cup finely chopped fresh basil
• 1 garlic clove, finely chopped
• 1/3 cup olive oil
• 3 tbsp fresh lemon juice
• Salt and freshly ground pepper
• 2 tbsp toasted pine nuts

METHOD

1. Bring a large saucepan of water to a boil.
2. Add green beans and salt to taste.
3. Cook until beans are just tender, about 5 minutes.
4. Drain and immediately cool beans under cold running water.
5. In a large bowl, combine beans, drained sun-dried tomatoes, basil and garlic.
6. In small bowl, whisk together oil, lemon juice, salt and pepper to taste.
7. Pour over beans, mix well.

Sprinkle with pine nuts. Serve immediately. Do not refrigerate.

Makes 6 servings.

Navy Bean Salad

A recipe from Fresh Moroccan by Nada Saleh

INGREDIENTS

• 1 cup dried navy beans, soaked 6 hours
• 2 cups water
• 1/2 medium onion, grated
• piece fresh root ginger
• 1 medium tomato, peeled, seeded and slice into chunks
• 1/2 Tbsp extra virgin olive oil
• 1/2 tsp turmeric
• 2 tsp organic apple cider vinegar
• 1/2 tsp salt
• pinch black pepper
• flat leaf parsley sprigs, to garnish (optional)

METHOD

Drain the beans and rinse will, then put in a pan with the water. Bring slowly to a boil, skimming the surface as foam forms; reduce heat to very low, cover, and simmer for 20 minutes.
Add the onions, ginger, tomatoes and oil and simmer, covered for 15 minutes or until the beans are tender.
A few minutes before the end of the cooking time, mash the tomatoes against the side of the pan, then add the turmeric, vinegar, salt and pepper. Remove pan from heat, cover and let sit until it cools to room temperature, then remove the ginger. Serve, garnished with parsley sprigs, if using.

Orange Almond Salad

Here’s a throw-back:)

From Jean Pare's Company’s Coming: Salads.

INGREDIENTS

• 1 head Romaine lettuce
• 10 oz drained mandarin oranges
• 2 sliced green onions
• 1/4 cup toasted slivered almonds (toast about 5 minutes at 350 F)

DRESSING

• 1/4 cup sesame or salad oil
• 1/4 cup vinegar
• 1/4 cup fine white sugar

METHOD

1. Tear the lettuce into bite size pieces onto individual plates.
2. Divide orange sections over lettuce.
3. Scatter green onions over oranges.
4. Sprinkle with toasted almonds, and drizzle with dressing.

Makes 4 – 6 servings.

Quinoa Tabouli

Recipe from The Grain & Salt Society (spring 2001)

INGREDIENTS

• 1 cup quinoa
• 2 cups water
• 1/2 tsp sea salt
• 1 cucumber, diced
• 1/2 cup parsley, finely chopped
• 1/2 cup scallions, finely sliced
• lettuce leaves as a garnish

Mint Garlic Dressing:

• 1/4-1/3 cup fresh lemon juice, or to taste
• 1/2 cup unrefined organic olive oil
• 1 clove garlic, minced
• 1 Tbsp fresh mint leaves, minced

METHOD

1. Thoroughly rinse quinoa; place in a saucepan with sea salt and 2 cups of water, bring to a boil then reduce heat to a simmer; cook 10-15 minutes.
2. Remove from heat, cover and let sit for 10 minutes. Fluff with a fork.
3. When quinoa is cool, add cucumber, parsley and scallions.
4. Make the mint garlic dressing by combining lemon juice, mint and garlic in a blender. Turn the blender on and slowly add olive oil to emulsify.
5. Toss mint garlic dressing with the cooked quinoa. Chill before serving. Serve on lettuce leaves.

Rice and Nut Salad

From Hot Off the Griddle #52, June 1996.

INGREDIENTS

• 2 1/2 tbsp olive oil
• 2 1/2 tbsp lemon juice
• Salt and freshly ground black pepper to taste
• 1 cup sultanas
• 1/2 cup currants
• 2 1/2 cooked long grain rice, well drained
• 3/4 cup chopped, blanched almonds
• 1/2 cup cashew nuts, chopped
• 1/2 cup shelled walnuts, chopped
• 15 oz. can peach slices, drained and chopped
• 1/4 cucumber, cubed
• 1 cup cooked red kidney beans
• 1 1/4 tbsp chopped pitted olives

METHOD

1. Mix the olive oil, lemon juice and salt and freshly ground black pepper in a screw top jar; shake vigorously.
2. Soak the sultanas and currants in sufficient boiling water to cover, for 10 minutes.
3. Drain the fruits.
4. Mix the rice, nuts and soaked sultanas and currants.
5. Add the chopped peaches, cucumber, red kidney beans and olives.
6. Add the dresssing and toss lightly together.
7. Serve on a bed of chopped lettuce.

Strawberry Pecan Romaine Salad

For a change or when strawberry season is over use orange segments (tinned or fresh mandarins) and toasted almonds.

SALAD INGREDIENTS

2 heads romaine lettuce (outer leaves removed) torn into bite size pieces
3/4 cup pecan halves
1 cup fresh strawberries

METHOD
Combine lettuce and strawberries in a bowl. Just before serving, toast pecan halves lightly in a non-stick pan (no grease) and sprinkle over salad.

DRESSING INGREDIENTS

3/4 cup light-flavoured oil (your choice; sunflower is nice)
1/4 cup vinegar
1/4 to 1/2 cup sugar
1 tsp salt
1/2 small red onion
1 tsp dry mustard
2 Tbsp water

METHOD
Whip ingredients together with a blender. Dressing can be made a day ahead. Present the dressing separately rather than mixing in.

Summer Caprese Salad

From Mario Batali’s book “Molto Gusto”

Create your own incredibly inviting “pro-planet” meal, full of delicious tomatoes.

INGREDIENTS

• 10 ounces fresh mozzarella
• 1 1/2 pounds assorted ripe tomatoes (choose a combination of colours, types, and sizes), such as Brandywine, purple Cherokee, cherry, pear, peach, and / or Green Zebra
• 2 Tbsp champagne vinegar
• 6 Tbsp extra virgin olive oil
• 1 small bunch basil (Genovese, lemon, Thai, or fino verde), leaves removed, or about 1 cup mixed fresh basil leaves
• Maldon or other flaky sea salt

METHOD

With a sharp knife, cut the mozzarella into 1/2- inch-think slices. Transfer to a serving platter, reserving any milky liquid from the cheese in a small cup. If using cherry or grape tomatoes, cut them in half, reserving the juices. Core the remaining tomatoes and slice them, reserving the juices. Arrange the tomatoes on cheese. Whisk the vinegar, reserved tomato juices, any liquid from the mozzarella, and the olive oil in a small bowl. Tear the basil leaves over the salad. Pour the vinaigrette over it, sprinkle with salt and serve.

Tabouli Salad Mix

Our own bulk Tabouli Salad mix is quick and easy to prepare.

INGREDIENTS: Bulgar, salt, parsley, onion, citric acid, spices, natural lemon flavour.

METHOD:

1. Mix well in a bowl one cup of tabouli salad mix with one cup cold water and 2 TBSP olive oil.
2. Cover and refrigerate for one hour to allow water to absorb.
3. Serve on a bed of lettuce with your choice of garnishes such as chopped black olives, cucumber slices, radishes, fresh parsley.

Serves 2-3 people.

Tarragon Salad Dressing

From The Best Of Canada Cookbook by Tony Roldan & Jim White

INGREDIENTS

• 3/4 tsp dry mustard
• 1/4 cup wine vinegar
• 1/2 cup olive oil (or sunflower, corn or vegetable)
• 1 Tbsp soy sauce
• 1/2 tsp salt
• 1/2 garlic clove, finely chopped
• 1 tsp fresh OR dried tarragon

METHOD

In a small mixing bowl, mix mustard with vinegar; add oil and mix well. Add all remaining ingredients. Mix thoroughly. Refrigerate for later use.

TNT Salad (Tomatoes n' Tarragon)

A simply delicious recipe from The Best of Canada Cookbook by Tony Roldan & Jim White

INGREDIENTS

• 1 TBSP olive oil
• 1/2 tsp wine vinegar
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 clove of garlic, finely chopped
• 1 tsp fresh OR dried tarragon
• 1 pound cherry tomatoes

METHOD

Mix together first 6 ingredients. Pour over tomatoes. Toss and serve.

Tomato Mozzarella Salad

From Jean Pare's Company’s Coming: Salads cookbook.

INGREDIENTS

• 8 tomatoes, seeded and cut into bite size pieces
• 1/2 lb mozzarella cheese, diced
• 16-24 black olives
• 1/2 tsp basil
• 1/4 cup olive oil or cooking oil
• salt, sprinkle
• pepper, sprinkle
• lettuce leaves

METHOD

1. Combine tomato, cheese, olives and basil in bowl. Stir.
2. Add olive oil and toss.
3. Sprinkle with salt and pepper; toss.
4. Add more salt and pepper as needed.
5. Line large plate with lettuce leaves. Arrange salad on top.

Serves 8.

Walnut Pesto Potato Salad

From Canadian Living magazine July 2014
 

INGREDIENTS

• 500 grams yellow-fleshed baby potatoes, scrubbed
• 1 1/3 cups (325 mL) lightly packed fresh basil leaves
• 1/3 cup (75 mL) chopped walnuts, toasted
• 1/4 cup (60 mL) grated Parmesan cheese
• 1/4 tsp (1 mL) lemon zest
• 4 tsp (18 mL) lemon juice
• 1 clove garlic, minced
• 1/4 tsp (1 mL) salt
• Pinch of pepper
• 3 Tbsp (45 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) chopped fresh chives
   

METHOD

1. In large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain, reserving 2 Tbsp cooking liquid. Let cool enough to handle; peel and set aside.
2. Meanwhile, in food processor, pulse together basil, all but 1 Tbsp of walnuts, the Parmesan cheese, lemon zest, lemon juice, garlic, salt and pepper until mixture becomes coarse paste; scrape down side.
3. With motor running, add oil and reserve cooking liquid in thin, steady stream until smooth.
4. Toss potatoes with pesto and half the chives to coat.
5. Top with remaining chives and reserved walnuts.

Wheat Berry and Chickpea Salad

From Canadian Living magazine July 2014
 

INGREDIENTS

• 1 cup (250 mL) wheat berries
• 4 cups (1 L) broccoli florets (about one small head)
• 3 Tbsp (45 ML) extra-virgin olive oil
• 2 Tbsp (30 mL) lime juice
• 1 tsp (5 mL) garam masala
• 1 tsp (5 mL) liquid honey
• 1/4 tsp (1 mL) salt
• Pinch of pepper
• 1 can (540 mL) chickpeas, drained, rinsed and patted dry
• 1/3 cup (75 mL) diced red onion
• 1/3 cup (75 (mL) torn fresh cilantro
   

METHOD

1. In large saucepan of boiling salted water, cook wheat berries, covered, until chewy on the outside with a soft centre, about one hour; let cool.
2. Meanwhile, place broccoli in steamer over boiling water; cover and steam until tender-crisp, about 3 minutes; set aside and let cool.
3. In large bowl, whisk together oil, lime juice, garam masala, honey, salt and pepper.
4. Stir in wheat berries, broccoli, chickpeas, onion and cilantro.
5. Toss to combine.