Category: Salads

Tomato and Cannellini Bean Salad

Tomato and Cannellini Bean Salad

The tomatoes shine in this salad so buy any good quality, fairly ripe tomatoes when they are at their peak. The salad is perfect with grilled white fish or meat of your choice. We like it served with a barbecued burger. Cannellini beans are creamy…

Champagne Vinegar and Orange Vinaigrette

Champagne Vinegar and Orange Vinaigrette

This very simple salad and dressing is super tart and flavoured with orange zest. Champagne vinegar is mild and perfect for summer salads.

Cobb Avocado Cup Salad

Cobb Avocado Cup Salad

So fun! All the flavours of Cobb Salad on top of an avocado and greens. Perfect summer lunch with a bit of sparkling wine, some sunshine and friends!

Broccoli and Cauliflower Salad

Broccoli and Cauliflower Salad

Many years ago, a very Italian family shared this recipe with us. It is now one of our family favourites….extra virgin olive oil and fresh lemons do really make a difference!

Red Wine Vinaigrette

Red Wine Vinaigrette

Although using oil and vinegar to dress vegetables is as old as Ancient Greece and Rome; it became popular as a French dressing by the 1700’s.

Taco Salad

Taco Salad

All the Southwest flavours of come together on top of lettuce for a flavourful meal, regardless of the season.

Scallops and Bacon with Sherry Vinaigrette

Scallops and Bacon with Sherry Vinaigrette

Scallops are sweet, buttery and firmer than lobster or crab. Large Sea Scallops can be pan fried; Bay Scallops are small, and we love them in pasta dishes.

Tuna and Pasta Salad

Tuna and Pasta Salad

We buy Ocean’s Albacore Solid White Tuna. It’s circle hook caught, meaning the amount of marine life mistakenly caught is reduced and its subtle flavour is perfect if you aren’t using fresh tuna.

Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad

This is an easy delicious salad, once the beets are roasted. Roast the beets earlier in the day or even the day before.

Green Goddess Dressing

Green Goddess Dressing

We recently visited the Ingleside Inn, Palm Springs; and were reminded of this classic dressing, created in San Francisco. They served the dressing as dip for vegetables and alongside crab cakes.