Salad Recipes

Greek Orzo Pasta Salad

Preparation Time: 20 Minutes
Cooking Time: 10 Minutes
Servings: 8

Ingredients:
• 6 tbsp (90 mL) olive oil
• 3 tbsp (45 mL) red wine vinegar
• 1/2 tsp (2 mL) each of dried basil and oregano
• Salt and pepper

Salad:
• 1-1/2 cups (375 mL) orzo pasta
• 1 cup (250 mL) each of chopped Ontario Greenhouse Tomato and Cucumber
• 1/2 cup (125 mL) each of diced Ontario Sweet Greenhouse Red and Yellow Peppers
• 1/3 cup (75 mL) diced red onion
• 24 kalamata olives
• 3/4 cup (175 mL) crumbled feta cheese

Preparation:
In small bowl, whisk together oil, vinegar, basil, oregano, and salt and pepper to taste. Set aside.
Salad: In large saucepan, cook pasta in boiling salted water for about 10 minutes or until tender. Drain and rinse with cold water. Drain well and place in large bowl. Stir in dressing. Stir in tomato, cucumber, red and yellow peppers, onion and olives. Cover and let stand until serving. Refrigerate if longer than 1 hour. Top with feta cheese.

Salad Greens with Pumpkin Seeds & Asiago Cheese

6-8 Cups mixed salad greens
¾ cup raw green pumpkin seeds, toasted
6oz/170g grated asiago cheese

Dressing:
1 clove garlic, minced
2 Tbsp. Balsamic vinegar
1 Tbsp apple cider vinegar
¾ Cup extra-virgin olive oil
1 tsp Dijon mustard, or honey mustard
2 tsp honey
sea salt & pepper to taste
¾ cup raw green pumpkin seeds, toasted
6oz/170g grated asiago cheese

For dressing:
Mix minced garlic and vinegars in small bowl. Whisk in ¼ cup olive oil and Dijon mustard. Blend well. Add remaining ½ cup oil. Season with salt & pepper. Pour dressing to taste over salad greens. Toss gently. Add roasted pumpkin seeds and shredded asiago cheese. Toss & serve.

Rice Salad

3 cups cooked rice
1 ½ cups diced celery
½ cup chopped onion
1 green pepper, chopped
10 oz frozen peas cooked (don’t overcook)

Combine above ingredients the night before

Dressing:
½ cup salad oil
1 ½ tsp curry powder
3 tbsp soya sauce
3 tbsp vinegar
½ cup white sugar

Mix into rice before serving, but don’t use all of dressing (usually all but a couple of tablespoons).

Mandarin Orange and Almond Salad

1 head green leaf lettuce 1/3 cup sugar
3 green onions, chopped 6 oz. Slivered almonds
10 oz. Can mandarin oranges, drained 2 tbsp butter

Dressing
1 tbsp sugar
½ cup salad oil
¼ cup vinegar
½ tsp salt
½ tsp parsley
dash of Tabasco

• Tear lettuce into bit-size pieces
• Toss lightly with onions and oranges
• In a small bowl combine almonds, sugar and butter
• Microwave on High 3-4 minutes or until sugar dissolves and almonds just begin to brown. Do not completely brown almonds in the microwave as they continue to brown slightly after they are removed. Stir occasionally to keep almonds from cooking together. Cool (Spread out on something they will not permanently stick to – like a wooden cutting board)
• Combine dressing ingredients. Stir.
• Sprinkle nuts and dressing on salad and toss lightly.

PASTA PESTO SALAD

Ingredients:
2 lbs. ziti, penne, or other pasta, cooked
Pesto Sauce:
2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt to taste

Method:
Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.
Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.
Can also be served at room temperature.

Shrimp Salad with Asparagus
(Serves 4)

Ingredients:
150 gr. or 5 oz. Medium Shrimp (21-25 per pound), peeled, deveined and blanched
110 gr. or 4 oz. Asparagus tips – washed and boiled until crisp
90 gr. or 3 oz. Green beans – washed, cut in half and boiled until crisp
50 gr. or 2 oz. White or crimini mushrooms, washed and sliced
50 gr. or 2 oz. Oyster mushrooms – tops only
25 ml. or. 2 tbsp. Extra Virgin Olive Oil
1 head Boston Lettuce
1 head Radicchio
4-5 Basil leaves or other herbs of your liking

Dressing:
125 ml. or 4 oz. Sunflower Oil
25 ml. or ¾ oz. Sherry Vinegar
15 gr. or ½ oz. Shallot – finely chopped
20 ml. or 4 tsp. Sesame Oil
salt and pepper

Method:
First prepare all the ingredients as per the recipe.
Sauté the white (or crimini) and oyster mushrooms with the olive oil and set aside to cool.

For the Dressing:
1. Combine sunflower oil, sherry vinegar, chopped shallot some salt and freshly ground pepper.
2. In a bowl, combine the shrimp, asparagus, green beans, basil leaves and cooled mushrooms.
3. Add the dressing and refrigerate for ½ an hour.
4. To serve, line a plate with the Boston and Radicchio leaves and place the shrimp salad in the centre. Drizzle a few drops of sesame oil over each portion before serving.

Mushroom Salad with Herb Vinaigrette Appetizer
(Serves 4)

Ingredients for the Salad:
3-4 oz. or 85-120 gr. Assorted mushrooms eg. shitake, oyster, portobello, chanterelle
3 tsp.or 15 ml. Butter
1 oz. or 30 ml. Extra virgin olive oil
½ head Radicchio
1 head Belgian Endive
¾ lb. or 340 gr. California Mix Salad
4-5 per person Black olives
3-4 per person Sun dried tomatoes
½ bunch Chives

Ingredients for the Vinaigrette:
½ oz. or 15 gr. Raspberry vinaigre
Salt and pepper
1 tsp. or 5 ml. Worchestershire sauce
pinch Oregano
½ clove Garlic - minced
1 tsp. or 5 ml. Dijon Mustard
2 tbsp. or 25 ml. Extra Virgin Olive Oil
Juice of ½ a lemon
2 tbsp. or 30 ml. Orange juice
Salt and pepper

Method:
1. Sauté the mushrooms with the butter and olive oil, for about 5 minutes. Salt and pepper to taste and allow to cool.
2. Prepare the plates with the assortments of lettuces. Pour mushroom mixture over top. Decorate with the black olives, sun dried tomatoes, chives and then sprinkle dressing over the whole salad.

Method for Vinaigrette:
In a bowl, add vinaigre, salt, pepper, Worchestershire sauce, oregano, garlic and mustard. Mix well and add slowly add olive oil. Degrease with lemon juice and keep adding olive oil. Add orange juice and adjust taste with salt and pepper.

Fruit Salad

Ingredients:
2 cups fresh seedless grapes , whole or cut depending on size
4 cups melon balls, cantaloupe or honeydew
4 cups nectarines or peaches, peeled & sliced
2 cups fresh blueberries
2 cups fresh strawberries
2 cups fresh pineapple chunks
1 cup sliced kiwi fruit

Directions:
1. Combine all fruits and chill.
2. Serve with Fruit Cream Dressing (recipe below).

Fruit Cream Dressing:

Ingredients:
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
Juice from 1 lemon
Pineapple juice

Directions:
1. Soften cream cheese, whip with powdered sugar.
2. In a separate bowl, combine whipping cream and sugar together, whip until it forms soft peaks.
3. Combine beaten cream cheese, whipped cream, and lemon juice; continue to beat, adding just enough pineapple juice to achieve desired consistency.
4. Serve with fresh fruit salad.

Greek Salad

Ingredients:

Dressing:
6 Tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon freshly ground black pepper, and extra for garnish
1 teaspoon dried oregano

Salad:
6 tomatoes, cut into wedges
½ red onion, sliced into rings
1 cucumber, halved lengthwise and sliced
1 green pepper, sliced thin
8 ounces feta cheese, crumbled
32 kalamata olives

Directions:
1. Combine the olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl.
2. Place all the salad ingredients into a large bowl.
3. Pour the olive oil dressing over the salad and toss gently to combine just before serving.

Ontario Asparagus with Ontario Greenhouse Tomatoes and Cheese

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 4

Ingredients:
• 1 lb (500 g) Ontario Asparagus
• 1 Ontario Greenhouse Tomato, diced
• 1/3 cup (75 mL) crumbled Ontario Feta Cheese
• 2 tbsp (25mL) low-fat Balsamic vinaigrette salad dressing

Preparation:
Steam or grill asparagus until tender crisp. Place on large platter. Garnish with diced tomato and feta cheese. Drizzle with vinaigrette and serve

Moroccan Chickpeas and Couscous

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4 to 6

Ingredients:
• 1-3/4 cups (425 mL) vegetable or chicken stock
• 1 cup (250 mL) instant couscous
• 1 tbsp (15 mL) olive oil
• 1 Ontario Onion, chopped
• 2 cloves garlic, minced
• 1 can (19 oz/540 mL) chickpeas, drained and rinsed
• 1-1/2 tsp (7 mL) ground cumin
• 1 tsp (5 mL) ground coriander
• 1/4 tsp (1 mL) each cinnamon, cayenne, salt and pepper
• 3 medium Ontario Greenhouse Tomatoes, seeded and chopped
• Half Ontario Greenhouse Cucumber, diced
• 1/2 cup (125 mL) raisins
• 1/4 cup (50 mL) slivered almonds
• 1/4 cup (50 mL) chopped fresh cilantro or flat-leaf parsley

Preparation:
In saucepan or microwave oven bring 1-1/4 cups (300 mL) of the stock to a boil. Pour over couscous in large (preferably wide) heatproof bowl (such as pasta serving bowl); stir, cover and let stand for 5 to 10 minutes.

In large saucepan or deep sauté pan, heat oil over medium heat. Stir in onion and garlic; cook until softened 3 to 4 minutes. Stir in chickpeas, cumin, coriander, cinnamon, cayenne, salt and pepper; cook for 1 minute. Stir in remaining 1/2 cup (125 mL) stock; increase heat and bring to boil. Add tomatoes, cucumber and raisins; cook until heated through and most of the liquid has evaporated, 3 to 4 minutes. To serve, fluff couscous with fork. Spoon chickpea mixture over couscous; sprinkle with almonds and cilantro.

Oriental-Style Chicken, Veggie and Cashew Salad

Preparation Time: 15 Minutes
Cooking Time: 3 Minutes
Servings: 4

Ingredients:
• 8 cups (2 L) assorted Ontario Lettuce (watercress, Boston, Bibb or leaf), torn into bite-size pieces
• 2 cooked boneless skinless chicken breats, cut into thin strips
• 1 Ontario Red Pepper, cut into julienne strips
• 2 medium Ontario Carrots, thinkly sliced on the diagonal
• 1-1½ cups (375 mL) small Ontario Broccoli florets
• 1cup (250 mL) Ontario Snow Peas, tips removed and cut into julienne strips
• 3 Ontario Green Onions, thinly sliced
• 3 tbsp (50 mL) finely chopped coriander
• 1/3 cup (75 mL) cashews, toasted
• 1 in. (2.5 cm) chunk of peeled gingerroot
• 3 tbsp (50 mL) rice wine vinegar
• 2 tbsp (25 mL) each lime juice and soy sauce
• 2 tsp (10 mL) brown sugar
• 1/3 cup (75 mL) vegetable oil
• 1/4 tsp (1 mL) each salt, black and cayenne peppers

Preparation:
In large bowl, toss lettuce with chicken, red pepper, carrots, broccoli, snow peas, green onions, coriander and cashews.

In food processor, process gingerroot until finely chopped, scraping down sides. Add vinegar, lime juice, soy sauce and sugar. With machine running, gradually add oil. Add salt, black and cayenne peppers. Gradually toss enough of the dressing with salad to coat lightly you may not need it all.