This Fresh Corn Risotto is a great way to take advantage of corn season. The Salsa requires a lot of different herbs which are also at their peak in corn season so it is a perfect match! Continue reading “Fresh Corn Risotto with Shrimp and Salsa Verde”
Garden fresh peas – nothing like ’em! Remember eating peas fresh out of the garden right from the shell? This salad will bring back those memories because it is only very lightly cooked. Continue reading “Savoury Fresh Pea Salad”
These sweet, savoury, cheesy pear tartlets are a cinch to make. Only 4 ingredients and huge flavour! Continue reading “Balsamic Pear Tartlets”
The dressing for this Strawberry Spinach is so flavorful you would never guess there is no added fat to it. But it definitely doesn’t skimp on the flavor! Continue reading “No Fat Strawberry Spinach Salad”
This salad dressing is very versatile with only a few ingredients. It is salty, spicy and complements all kinds of green salads. It goes well with tomato, vegetable type salads and also goes well with fruit driven salads such as Melon and Crispy Prosciutto. It is one of my go-to dressings. You can mix up a double batch if you like. It will keep in the fridge for up to a week.
Notice the ratio of oil to vinegar is lower than many recipes so it is actually a fairly light dressing and it doesn’t taste sharp like some where the ratio is 1:3 oil to vinegar. 1 Tbsp of olive oil equals 13.5 grams of fat or about 120 calories.
This is a great fall salad recipe. If you are lucky enough to be able to source freshly picked apples it is outstanding. But, since apples are available all year round in most places you can make it any time.
I like to use pecan halves for the candied nuts. If the nut pieces are too fine they sort of get lost in the mix. With the halves – you know when you get one! You can use walnuts instead of pecans if you prefer.
I think it might also be good with dried cranberries instead of the dates. I haven’t tried that yet but if anyone does let me know how you liked it!
Update Nov 11, 2016. I changed the photo of this salad to better reflect it. Sorry for any confusion… the other pic just had to go!!
I love this salad. It is a bit different than many with the salty prosciutto standing in for the North American bacon fix. The dressing is also flavourful. I use the dressing on all kinds of green salads. I served this salad with Veal Shells with Marsala and Vermouth for an Italian themed lunch. See the wine pairing notes for this meal as well.
This salad is good all year round but it is a real early summer treat when strawberries are in season! There is a surprising amount of kick to this dressing considering the easy ingredients. It comes from the garlic… if you like it really, really zesty crush the garlic instead of mince. If you like it toned down consider reducing the amount of minced garlic.