This salad is so versatile.  Sometimes, we serve the salad alongside Souvlaki and Greek potatoes.  And other times part of a meze style meal with pitas, Hummus and Tzatziki.  

Thousand Island Dressing was named in honour of the beautiful place it was first prepared.  The Thousand Islands located on the upper St Lawrence River between Canada and the U.S. (New York).  A fisherman’s wife is said to have made the dressing and its popularity…

  This recipe came from my Mom’s best friend Marilyn; I have no idea where she got it. I love to prep this salad and the dressing earlier in the day and toss it together an hour or so before dinner. Marilyn adds ¾ tsp.…

Here is our favourite recipe, with and without eggs…..one of the first salads we make at the sign of spring….even if we are more than hopeful! This recipe has been handed down from generations in my mom’s family. Until recently, I never measured anything. It…

  Adapted from Giada’s Kitchen, New Italian Favorites A very typical salad in Rome, we love it with or without a drizzle of Balsamic reduction. If we had to choose we would go with no Balsamic so that you can enjoy all the flavors. Buy…

I think of this salad every spring in strawberry season! Adapted from the Best of Bridge Series. As with most salads, plate individually for an exact carb count. Otherwise the CHO will depend on the amount of which salad ingredients you take on your plate.…

  This is one of my Italian favorites and a must throughout the summer. If pressed for time a really good balsamic vinegar reduction and a bit of olive oil can be drizzled instead of making the dressing. This salad recipe was adapted from the…

  Adapted from Culinaire Magazine. “Italian Wedding Soup” has nothing to do with weddings but the marriage of flavors in the soup. We like to build our own bowls when there are several ingredients; it’s much easier to carb count and keep track of gluten…

  Adapted from the Best of Bridge Series. When peppers are at their best! I use whatever color of peppers I have at the time, orange, yellow or red.

  One of my favorite lunches in Italy. Whether you slice the cantaloupe or use a melon baller; the sweet fruit and salty prosciutto is absolutely wonderful. Top with fresh basil and it’s incredible on a hot summer day!