This Macaroni Salad is a bit different then some recipes I see. The recipe was given to me when I lived in Yellowknife over 30 years ago. I had actually forgotten about it, but when I was looking through my recipe book, there it was! I am happy I found it!Continue reading “Macaroni Salad”
I was visiting Murray’s aunt a few months ago & went through her recipes! This Marinaded Bean Salad recipe is most likely from the 70’s she said! Written on a scrap of paper…I do not know where she got the recipe from. I adapted the original recipe so the one here is my take on Dash’s recipe.Continue reading “Dasha’s Marinated Bean Salad”
This is a great time to make the Roasted Eggplant & Tomato Salad! With all of the beautiful fresh produce at the farmers markets you can put this recipe on repeat!Continue reading “Roasted Eggplant & Fresh Tomato Salad”
What a delicious idea! This Orzo Salad with Imitation Crab is fantastic! It can be eaten warm or cold & makes a good side dish or a stand-alone dish as well…I liked it the next day for dinner. I made this when we had company over & everyone really enjoyed it. Continue reading “Orzo Salad with Imitation Crab”
This spinach salad with fruit is an old favourite & one of my daughter’s all time fav! It comes to me from my friend Nora probably over 25 years ago….Continue reading “Spinach Salad with Strawberries & Blackberries”
I had too many leftover cooked corn cobs so they became this Fresh Corn Salad.Continue reading “Fresh Corn Salad”
This is such a delicious Couscous & Chickpea Salad! What I really like about it is how flexible it can be!Continue reading “Couscous & Chickpea Salad”
Brussels Sprouts are not my favourite vegetable by any means. Sometimes if they are roasted & seasoned with maple syrup….haha….I can eat them! But I do like them raw in this salad. I posted this recipe last year.Continue reading “Brussels Sprout & Kale Slaw”
I just love a creamy coleslaw! I never used to actually but since I use this delish dressing now it has become my favorite! Quick Creamy Coleslaw!Continue reading “Quick Creamy Coleslaw”
Wow! I do not think I will every use croutons again! I loved this Caesar Salad with Toasted Panko Crumbs so much!
I saw a picture of a Caesar Salad with Toasted Panko Cumbs and knew I had to try it. You can use any Caesar Salad recipe you like but I will post the one I used!
I know that these toasted Panko crumbs will be good on any salad, they will add some delicious crunch! When I coat fish with Panko crumbs they get toasted during the cooking process so I already knew how tasty Panko is toasted and crunchy!
Here is the recipe, you can adjust amounts to suit your needs!
1 head of romaine lettuce
1 cup Panko Crumbs
2 tsp olive oil
Shredded or grated Parmesan Cheese for adding as garnish
Anchovies, optional… dice these if Are going to use them
Salad Dressing This is a no egg dressing
2/3 cup olive oil
6 tbsp mayonnaise
2 tsp garlic powder
1/2 juice of a lemon (you can add more if you like your dressing with more lemon flavor!)
1 tsp Worcestershire sauce
Salt & pepper to taste
Preheat oven to 350f
- Wash & dry your lettuce. I like to cut the lettuce, i slice it in half then cut the lettuce in 2 inch pieces so they arent too big.. but you can tear it up too. Whatever you prefer. Put the lettuce into a large bowl that is big enough to toss your salad in
- Toss the Panko Breadcrumbs with the olive oil so that all of the crumbs are coated with the oil. Spread the crumbs evenly on a baking sheet. Bake in the preheated oven for approx.10 minutes but keep an eye on them!! You want the crumbs to be toasted nicely. Stir the crumbs once during the cooking period. When they are toasted to your liking, remove from the oven. Give them a stir & let them cool while you make the salad dressing.
- Make the dressing. Mix all of the ingredients together in a jar & give it a good shake. Taste & adjust the flavour. Add more lemon if you want or salt & pepper.
- If you are using anchovies, you can add them to the dressing or add them directly to the salad. I do that since I do to like anchovies ad Murray does.
- Pour some of the dressing on the lettuce, toss & sprinkle with the toasted Panko Bread Crumbs. You can sprinkle on some Parmesan cheese.
I saw this recipe for Roasted Eggplant & Fresh Tomato Salad & had to try it! It is a perfect salad to use some fresh veg from a Farmers Market!Continue reading “Roasted Eggplant & Fresh Tomato Salad”
I had some broccoli crowns in the fridge, some carrots and purple cabbage so I decided to make it all into a salad. It turned out really nicely. The key, Murray says, is to cut the broccoli up into small pieces. The dressing is slightly sweet with the addition of maple syrup. I have changed the type of vinegar in the dressing from the original recipe which I got from a friend. Served this with some salmon patties last night, but of course it will pair as a side with anything.
Here is the recipe
Chopped Broccoli Salad
serves 4 as a side dish
2 1/2 cups chopped broccoli, cut into small pieces
1 cup purple cabbage, sliced thinly than diced
1 carrot, finely grated
1/2 cup dried cranberries *** this is also good with currants
1/2 – 1 cup of toasted sunflower seeds *
1 tbsp Dijon mustard
1/4 cup maple syrup
1/4 cup white wine vinegar
1/2 olive oil
1 small shallot, finely chopped
juice of 1 lemon
salt and pepper
1 .Combine the shopped broccoli, purple cabbage, grated carrot and dried cranberries together in a medium size bowl
2. In an ungreased skillet, gently toast the sunflower seeds. shake the skillet often to make sure they toast evenly. Cool slightly then add to the broccoli mixture.
3. Mix the dressing ingredients together. I like to mix my salad dressings in a jar and shake to combine.
This dressing recipe makes more than you need for this amount of salad so use any amount to suit your taste.