Compiled by Lisa Day
Salad every day isn’t a bad thing with this selection of recipes.
Balsamic grilled strawberry and shrimp salad
1/2 cup strawberries
2 tbsp mayonnaise
1 tbsp each red wine vinegar and vegetable oil
1 1/2 tbsp granulated sugar
1/4 tsp salt
1/2 cup slivered almonds
1 tsp granulated sugar
8 cups leaf lettuce (red or green)
3 oz chevre cheese, crumbled
16 large firm strawberries
12 medium to large raw shrimp, peeled and deveined
2 tbsp balsamic vinegar
1 tbsp vegetable oil
Strawberry vinaigrette: In small food processor or with immersion blender, puree strawberries, mayonnaise, vinegar, oil, sugar and salt. (Can be covered and refrigerated for one day.) Set aside.
Salad: In small frying pan, toast almonds over medium-high heat until golden. Sprinkle with sugar; heat until sugar dissolves and caramelizes and coats almonds. Let cool.
Place lettuce in four individual bowls; top with chevre cheese. Set aside.
Alternately thread four strawberries and three shrimp onto each of four metal or soaked wooden skewers. Combine vinegar with oil; brush all over skewers. Place on greased grill over high heat; close lid and grill, turning once, until shrimp are pink, about four minutes.
To serve, drizzle strawberry vinaigrette over lettuce and cheese. Top with skewer; sprinkle with caramelized almonds.
Caribbean-style corn and broccoli salad
Ginger gives this salad a great island flavour.
1 cup corn, cooked and cooled
1 head broccoli, cut into florets
1/2 cup red onion, diced
1/2 sweet red pepper, diced
1 cup regular or light mayonnaise
2 tbsp grainy mustard
2 tbsp lime juice
1 tbsp minced fresh gingerroot
2 tsp honey
1/2 tsp each of salt and pepper
With a sharp knife, cut corn kernels from cob and place in large bowl. Add broccoli, onion and red pepper.
Dressing: In small bowl, combine mayonnaise, mustard, lime juice, ginger, honey, salt and pepper; toss with salad. Chill thoroughly before serving.
Charred tomato pasta salad
Sweet cherry or grape tomatoes balance the peppery bite of arugula in this warm pasta salad.
1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
1 clove garlic, minced
1/2 tsp each salt and pepper
8 oz whole wheat penne, rotini or fusilli pasta (about 3 cups)
4 cups cherry or grape tomatoes
1 bunch arugula or baby spinach Leaves (about 6 cups), stems removed
1/4 cup torn basil leaves
1/2 cup shredded or shaved asiago cheese
In small bowl, whisk together oil, vinegar, garlic, salt and pepper. Set aside.
Salad: In large pot of boiling salted water, cook pasta until tender; drain well and place in large salad bowl.
Meanwhile, toss tomatoes with 1 tbsp of the dressing. Place in grilling basket and grill over medium heat until softened and lightly charred, eight to 10 minutes.
Add tomatoes to pasta along with arugula, basil and remaining dressing; toss well. Sprinkle with cheese. Serve warm.
Fiesta slaw with chili tortilla strips
For a spicy, smoky flavour, add 2 tsp minced chipotle in adobo sauce to the dressing.
1/3 cup light mayonnaise
2 tbsp cider vinegar
1 tbsp lime juice
1/2 tsp each of ground cumin and salt
Chili tortilla strips
2 corn or whole wheat tortillas (small)
5 cups shredded green cabbage
1 cup cooked corn kernels
1 field tomato, seeded and chopped
1 carrot, grated
1/4 cup each of sliced red onion and radishes
1/4 cup chopped fresh cilantro (optional)
Ontario leaf, Boston or bibb lettuce leaves
Dressing: In small bowl or measuring cup, whisk together mayonnaise, vinegar, lime juice, cumin and salt.
Chili tortilla strips: Lightly brush one side of tortillas with water; sprinkle with chili powder to taste. Cut into thin strips and place on paper towel-lined microwaveable plate. Microwave on high for one minute and 30 seconds or until crisp.
Slaw: In large bowl, combine cabbage, corn, tomato, carrot, onion, radishes, and cilantro (if using); toss with dressing. Line serving platter with lettuce leaves. Top with slaw; garnish with chili tortilla strips.
Tip: You will need about one-third of a green cabbage to make 5 cups shredded. Add leftovers to soups, stir-fries or mixed green salads.
Goat cheese salad with sour cherry vinaigrette
This elegant vinaigrette makes a tasty replacement for the ubiquitous raspberry vinaigrette.
2/3 cup olive or vegetable oil
1/3 cup cider vinegar
1/3 cup sour (tart) cherries, pitted
2 tbsp grainy Dijon mustard
2 tsp liquid honey
salt and pepper
1/2 cup goat cheese
2 amaretti cookies, finely crumbled
4 cups mix of baby arugula, baby spinach and Boston lettuce
In blender, combine oil, vinegar, cherries, mustard, honey, and salt and pepper to taste until emulsified. Set aside.
With teaspoon, evenly measure out 12 pieces of goat cheese. Between palms of hands, form into balls. Coat all over with amaretti crumbs. Cover and refrigerate until ready to serve. (Can be made one day ahead.)
To serve, place mixed greens on salad plates. Top with goat cheese balls; drizzle with vinaigrette
Napa cabbage, corn and edamame salad
Edamame are green soybeans, usually found frozen in pods. They are a complete protein, so this make-ahead salad will appeal to vegetarians. It’s ideal for taking to a potluck barbecue, picnic or cottage and perfect when you have extra cooked corn.
2 tbsp each rice vinegar, soy sauce and vegetable oil
1 tbsp minced gingerroot
1 tsp wasabi paste
1/4 tsp each salt and pepper
1 pkg (1 lb/454 g) frozen edamame (soybeans in pods)
4 cups shredded napa cabbage
2 cups cooked sweet corn
2 carrots, grated
4 green onions, chopped
In small bowl, whisk together vinegar, soy sauce, oil, ginger, wasabi, salt and pepper. Set aside.
Salad: Cook frozen edamame according to package directions. Drain and rinse with cold water; remove soybeans from pods to make about 1 1/2 cups beans.
In large salad bowl, combine edamame, cabbage, corn, carrots and green onions; toss with dressing. Serve immediately.
Tip: If making ahead, toss all ingredients except cabbage. Cover and refrigerate until serving time, then add cabbage and toss again.
~ Recipes courtesy of Foodland Ontario