Foodie Friday – 2 Seasonal Salads

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The summer season is well under way, which means fresh, local fruits and vegetables will be stocked in grocery stores and farmer’s markets! Why not turn all the fresh produce in to delicious salads?

Eating salad is a great way to nutrients to give you the energy you need to manage your caregiving duties and any other tasks you have to complete. Spend 1-2 hours per week chopping vegetables and preparing dressings and you’ll have lunches ready every morning!

Here are two seasonal west coast salad recipes:

Diane’s Westcoaster Salad with Maple Balsamic Vinaigrette

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Serves 6

This Westcoaster Salad is totally a winner. When my daughter Jennifer and partners opened the Tomato Fresh Food Café in 1991, this was our “Number One” salad. Now, new owners Christian Gaudreault and his wife Starllie still feature it on their menu, and it’s as popular as ever.

Ingredients

1/2 lb (250 g) peppered and candied smoked salmon strips or regular sliced smoked salmon

6 cups (1.5 L) mixed greens

1/2 red pepper, seeded and cut into thin julienne strips

1/2 yellow pepper, seeded and cut into thin julienne strips

1 cup (250 mL) crumbled chèvre (goat) cheese

Maple Balsamic Vinaigrette

1 cup (250 mL) olive oil

1/4 to 1/3 cup (60 to 75 mL) balsamic vinegar

1/4 cup (60 mL) pure maple syrup

1 tsp (5 mL) Dijon mustard

freshly ground pepper to taste

2 or 3 days before

Prepare the Maple Balsamic Vinaigrette. Whisk together the olive oil, balsamic vinegar, maple syrup, mustard and pepper. Cover and refrigerate.

Just before serving

Peel the skin off the salmon, slice diagonally into 1/4-in (6-mL) thick slices. Set aside.

Divide the greens evenly among 6 salad plates, mounding them high.

Warm the vinaigrette in a frying pan over low heat. Add the slices of salmon and the peppers. Heat briefly a few minutes to warm.

To serve

On each salad plate, divide the salmon mixture equally over the greens, then drizzle over the warm dressing. Top with a good sprinkling of chèvre (goat) cheese. Serve immediately.

Chef’s Secret

Look for this peppered candied smoked salmon in the seafood section of your local food and seafood markets. Candied smoked salmon is usually marinated with a little honey, maple syrup or dark brown sugar and a little salt. Coarsely ground pepper is sometimes added as well. It’s smoked from 8 to 24 hours to give the salmon a sweet, subtle smoky flavor. It’s crusty on the outside, but moist and soft on the inside. Choose nice thick strips. I always keep some on hand in the freezer, take out in the morning and thaw it in the refrigerator.

Vancouver Sun

Vancouver Island Salad

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 This salad is composed of ingredients that are cultivated on Vancouver Island and grown or produced within 100 km of your home, so get familiar with this product and all of the rest of the V.I. abundance and make an effort to buy them often.

Ingredients

Spinach

Red pepper (thin sliced)

Onion (thin sliced)

Tomato (sliced)

Hazelnuts (crushed)

Natural Pastures Brie (sliced)

1/4 cup raspberries (fresh or defrosted)

1/2 cup yogurt

1/4 cup buttermilk

2 tablespoons honey

Kosher salt/black pepper to taste

Directions

  1.  Combine raspberries, yogurt, buttermilk, honey, salt and pepper in a small mixing bowl. Stir well to combine and mash the raspberries until incorporated.
  2.  Combine desired amount of spinach, peppers, onion and tomato in a mixing bowl and toss to combine. Plate and then top salad with desired amount of dressing, hazelnuts and brie cheese. Now eat!
 Variations
Strawberries, blackberries and blueberries are all grown on Vancouver Island and all make a great substitute for the raspberries if so desired.
Do you have any salad recipes you love to make? Please share them in our comment section!
Cassandra Van Dyck

 

 

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