Salads and Dressings

  • Apple - Walnut Salad

    A nice alternative to Waldorf Salad

  • Apple and Black Forest Ham Salad

    A great lunch that leaves room for a great Italian dinner.

  • Asparagus and Beet Salad

    Add marinated and grilled chicken to make this a complete lunch or light dinner.

  • Baja black bean salad

    A fantastic summer evening salad. Goes great with "All time Best Marinated Chicken."

  • Black Bean and Mango Salad

    A nice alternative to Baja salad

  • Blood Orange and Red Onion Salad

    Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.

  • Blueberry Arugula Salad with Honey Lemon Dressing

    This simple salad is sure to please any palate and is amazingly versatile. Use any type of fruit and change out the fruit and/or nuts according to the season.

  • Boppard Salad

    We reverse engineered this salad from a Rhine waterfront restaurant in the village of Boppard.
    This recipe uses the same ingredients as Greek Horiataka salad, but slices and dices them in a very different fashion.

  • Butternut Squash and Wild Rice Salad

    Wild rice is not rice at all. It is an aquatic grass that is quite difficult to harvest, It's subtly nutty flavour combines very well with the squash in this winter salad. The salad can be served hot or cold.

  • Cabbage and Apple Salad

    Crunchy, chilly and cheesy.

  • Caesar Dressing

    This recipe was allegedly found in an old newspaper. It purports to be from Earls Restaurant back in the day of the giant papier-mâché parrots and green and white umbrellas and Mocha Kahlúa Pie. True or not, it certainly tastes like the real thing.

  • Chicken Grape Salad

    Margaret reverse engineered this salad after eating it at the Capers Restaurant on Marine Drive. I have since discovered that it was first created by Constance Spry for the Queen's Coronation lunch in 1953. There are now dozens of variations to be found on the internet.

    Alternate: Swap out the curry powder and lime juice for fresh dill, fresh parsley, 1 tablespoon dijon mustard, and 1 tablespoon lemon juice

  • Chickpea Salad

    A Spanish bean salad. Very similar to the Italian White bean salad.

  • Citrus and Avocado Salad

    Blood oranges, Cara Cara Oranges and Grapefruit - together at last

  • Classic Mixed Greens Salad

    Mixed greens are the base for 1001 salads. This one uses Walnuts goat or blue cheese and Honey mustard vinaigrette to make it unique.

    You may also decide to just use the walnuts raw, and/or switch the cranberries for pears.

  • Classic Vinaigrette

    This is your basic vinaigrette - with options

  • Cowgirl Salad

    A colorful composed salad, imported to Canada from Arizona by Ali, Shelley Adams daughter.
    Adding some salmon or chicken makes this a full meal.

  • Creamy Cucumber Salad

    You may also add a few very thin onion slices

  • Forbidden Black Rice Salad with Mango and Nuts

    A fruit and grain savory salad. Delicious with grilled fish.

  • Four Bean Salad

    A summer standard. Bean salad is one of those quintessential Canadian / American summer picnic foods

  • Green Beans with Feta and Sun dried Tomatoes

    This salad features the colours of the Italian Flag.

  • Green Goddess Dressing

    Green Goddess was invented in the 20s, by the chef at the Palace Hotel in San Francisco, to commemorate the actor George Arliss and his play, The Green Goddess.

  • Grilled Cherry, Blueberry and Hazelnut Salad

    Mixed salad greens topped with balsamic grilled cherries, blueberries, goat cheese, and candied hazelnuts. This fruity and flavorful salad is a must make for summertime.

  • Grilled Peach & Arugula Salad

    Fresh and delicious summer salad. Lots of variations possible.

  • Grilled Plum Salad with Aged Gouda and Pecans

    An easy recipe, that takes about 20 minutes to make.

  • Homemade Mayonnaise

    The easiest solution? Use a hand blender and in 30 seconds you will have a creamy and delicious homemade mayonnaise.
    You only need 5 ingredients, plus an immersion blender and a jar. Use a tall and narrow jar, with the opening that’s just wide enough to accommodate your immersion blender. You can use the same jar to make and store the mayonnaise. Make sure that the oil and egg are cold from the fridge.

  • Insalata Caprese

    The cook's main responsibility is to shop wisely. This salad stands or falls on the quality of the ingredients.
    The tomatoes should be small heirlooms if they are in season, or otherwise, B.C. cocktail tomatoes on the vine.
    The preferred cheese is Burrata, and the olive oil should be the higher quality kind, intended for drizzling.

  • Italian Pasta Salad

    Just the thing for a day when the thermometer is over 30 degrees.

  • Italian White Bean Salad

    The dressing plays off against the beans very nicely in this salad. You can turn it into a whole meal by adding some tuna, prosciutto, or chicken tenders, and/or Romano cheese flakes. Variation: add some 1/4 inch zucchini cubes and small torn pieces of radicchio

  • Italian-Style Pasta Salad

    If the Italians made cold pasta salads, this would be one of their classics.

  • Lime - Cilantro Slaw

    Cilantro is widely used throughout Asia, India, North Africa and in Latin America where it is an integral ingredient in fresh salsas and sauces.In other words, it is used universally. Limes were first grown on a large scale in southern Iraq and Persia, and the fruit was first grown commercially in what is today southern Iraq (Babylonia).[8] To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, limes or lemons. Today, these ingredients make North Americans think of the Caribbean, Mexico and Thailand.

  • Mediterranean Orzo Salad

    The word Orzo is actually Italian, Kritharaki is the Greek word for this rice-sized pasta.

  • Mimosa Salad

    Along with their brilliant yellow color, mimosa (wattle like) blossoms are memorable for looking like little down powder puffs especially found during spring in Provence along the coast. At some point, a French chef found that a mashed yolk of a hard-cooked egg is similarly bright and fluffy. The result is a variety of egg dishes, all called “mimosa.” In classic, traditional French cuisine, Salade Mimosa is a combination of lettuce (plus other ingredients potentially like boiled potatoes, green beans, European cucumber, artichoke hearts) dressed with a sharp vinaigrette and hard-cooked egg sieved or sliced over it.

  • Moroccan / Spanish Orange Salad

    A triad of flavours - Orange, Olive and Dates!

  • Mushroom, rocket and Pecorino Salad

    A great way to enjoy mushrooms

  • Nicoise Salad New Style

    This composed whole meal protein rich salad is a classic from the city of Nice in the south of France. Nowadays, it is a staple at bistros and brassieres all over France.

  • Northwoods Red Cabbage Slaw

    Sweet and sour cabbage slaw served at North Woods Inn, California.

  • Panzanella

    This is a traditional Tuscan bread and tomato salad devised to use up stale leftover bread. It started out as peasant food as it was cheap to make and also filling.

  • Peach and Arugula Salad

    Summertime and the living is easy.

  • Pear and Blue Cheese Salad with Tamarind Vinaigrette

    This salad has bold flavours - bitter, sweet, salty and a citrus tang. The tamarind is the secret ingredient in the dressing.

  • Pear and Gorgonzola Salad

    Subtle pear flavour, sharp Gorgonzola and crunchy nuts make this a delicious salad.

  • Poblano Potato Salad

    Another great Tex-Mex recipe for lunch or dinner. Just add some dinner sausages and tomato slices to make it a meal.

    Cook's Note:
    To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

  • Quinoa Salad with Arugula, Grapefruit and Avocado

    Prep time 15 minutes
    Cook Time 20 minutes
    Ready In: 1 hour

  • Shallot Vinaigrette

    Shallots are the prince of the onion family!
    “Waiter, waiter, could I have some more of these small, sweet tasting onions?” “Sorry sir, that’s shallot”

  • Sicilian Salad

    This is a week night dinner with grilled meat and sicilian vegetables.

  • Southwestern Cobb Salad

    This is a Southwestern Cobb Salad with a spicy cilantro lime vinaigrette. The dressing is really quite good, but since not everyone can handle the jalapenos, I often serve the dressing separately.

  • Spinach and Orzo Salad

    This recipe contains nearly all the classic Greek salad ingredients, but has a distinct character of its own because of the orzo and the pureed spinach.
    Serves 4.
    Can be made into a meal by adding two cans of sardines. The sardines should be added to the top of the salad just before serving.

  • Spinach Salad with Bacon and Mushrooms

    As optional extras, try adding a handful of nuts and 1/4 red onion, very thinly sliced

  • Tabbouleh (Lebanese Parsley Salad)

    A refreshing summer salad featuring parsley, Bulgar wheat, tomatoes, cucumbers, mint, olives, and tomatoes dressed with a lemon vinaigrette. Make it a meal by adding Feta cheese cubes.

  • Tea Salad Dressing

    A neat way to make a milder salad dressing

  • Tomato-Mint Quinoa Salad

    A luncheon meal or dinner course.

  • Waldorf Salad

    Great summer salad. According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d'hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic.
    Add a cup of diced cooked chicken breast to make it a Waldorf Chicken Salad

  • Warm Chevre Salad

    "Chevre" is French, for both goat and goat cheese. Look for BC brands, Carmelis, Happy Days, Salt-spring, or Goat's Pride

  • Watermelon and Feta Salad

    Salty - sweet combination for high summer

  • Wild Rice Salad

    The secret is getting enough oil and juices so the rice is not dry at all.

Here are some links to good recipes for Salads and Dressings from other sites

Send us a comment

Salads and Dressings

  • Apple - Walnut Salad

    A nice alternative to Waldorf Salad

  • Apple and Black Forest Ham Salad

    A great lunch that leaves room for a great Italian dinner.

  • Asparagus and Beet Salad

    Add marinated and grilled chicken to make this a complete lunch or light dinner.

  • Baja black bean salad

    A fantastic summer evening salad. Goes great with "All time Best Marinated Chicken."

  • Black Bean and Mango Salad

    A nice alternative to Baja salad

  • Blood Orange and Red Onion Salad

    Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.

  • Blueberry Arugula Salad with Honey Lemon Dressing

    This simple salad is sure to please any palate and is amazingly versatile. Use any type of fruit and change out the fruit and/or nuts according to the season.

  • Boppard Salad

    We reverse engineered this salad from a Rhine waterfront restaurant in the village of Boppard.
    This recipe uses the same ingredients as Greek Horiataka salad, but slices and dices them in a very different fashion.

  • Butternut Squash and Wild Rice Salad

    Wild rice is not rice at all. It is an aquatic grass that is quite difficult to harvest, It's subtly nutty flavour combines very well with the squash in this winter salad. The salad can be served hot or cold.

  • Cabbage and Apple Salad

    Crunchy, chilly and cheesy.

  • Caesar Dressing

    This recipe was allegedly found in an old newspaper. It purports to be from Earls Restaurant back in the day of the giant papier-mâché parrots and green and white umbrellas and Mocha Kahlúa Pie. True or not, it certainly tastes like the real thing.

  • Chicken Grape Salad

    Margaret reverse engineered this salad after eating it at the Capers Restaurant on Marine Drive. I have since discovered that it was first created by Constance Spry for the Queen's Coronation lunch in 1953. There are now dozens of variations to be found on the internet.

    Alternate: Swap out the curry powder and lime juice for fresh dill, fresh parsley, 1 tablespoon dijon mustard, and 1 tablespoon lemon juice

  • Chickpea Salad

    A Spanish bean salad. Very similar to the Italian White bean salad.

  • Citrus and Avocado Salad

    Blood oranges, Cara Cara Oranges and Grapefruit - together at last

  • Classic Mixed Greens Salad

    Mixed greens are the base for 1001 salads. This one uses Walnuts goat or blue cheese and Honey mustard vinaigrette to make it unique.

    You may also decide to just use the walnuts raw, and/or switch the cranberries for pears.

  • Classic Vinaigrette

    This is your basic vinaigrette - with options

  • Cowgirl Salad

    A colorful composed salad, imported to Canada from Arizona by Ali, Shelley Adams daughter.
    Adding some salmon or chicken makes this a full meal.

  • Creamy Cucumber Salad

    You may also add a few very thin onion slices

  • Forbidden Black Rice Salad with Mango and Nuts

    A fruit and grain savory salad. Delicious with grilled fish.

  • Four Bean Salad

    A summer standard. Bean salad is one of those quintessential Canadian / American summer picnic foods

  • Green Beans with Feta and Sun dried Tomatoes

    This salad features the colours of the Italian Flag.

  • Green Goddess Dressing

    Green Goddess was invented in the 20s, by the chef at the Palace Hotel in San Francisco, to commemorate the actor George Arliss and his play, The Green Goddess.

  • Grilled Cherry, Blueberry and Hazelnut Salad

    Mixed salad greens topped with balsamic grilled cherries, blueberries, goat cheese, and candied hazelnuts. This fruity and flavorful salad is a must make for summertime.

  • Grilled Peach & Arugula Salad

    Fresh and delicious summer salad. Lots of variations possible.

  • Grilled Plum Salad with Aged Gouda and Pecans

    An easy recipe, that takes about 20 minutes to make.

  • Homemade Mayonnaise

    The easiest solution? Use a hand blender and in 30 seconds you will have a creamy and delicious homemade mayonnaise.
    You only need 5 ingredients, plus an immersion blender and a jar. Use a tall and narrow jar, with the opening that’s just wide enough to accommodate your immersion blender. You can use the same jar to make and store the mayonnaise. Make sure that the oil and egg are cold from the fridge.

  • Insalata Caprese

    The cook's main responsibility is to shop wisely. This salad stands or falls on the quality of the ingredients.
    The tomatoes should be small heirlooms if they are in season, or otherwise, B.C. cocktail tomatoes on the vine.
    The preferred cheese is Burrata, and the olive oil should be the higher quality kind, intended for drizzling.

  • Italian Pasta Salad

    Just the thing for a day when the thermometer is over 30 degrees.

  • Italian White Bean Salad

    The dressing plays off against the beans very nicely in this salad. You can turn it into a whole meal by adding some tuna, prosciutto, or chicken tenders, and/or Romano cheese flakes. Variation: add some 1/4 inch zucchini cubes and small torn pieces of radicchio

  • Italian-Style Pasta Salad

    If the Italians made cold pasta salads, this would be one of their classics.

  • Lime - Cilantro Slaw

    Cilantro is widely used throughout Asia, India, North Africa and in Latin America where it is an integral ingredient in fresh salsas and sauces.In other words, it is used universally. Limes were first grown on a large scale in southern Iraq and Persia, and the fruit was first grown commercially in what is today southern Iraq (Babylonia).[8] To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, limes or lemons. Today, these ingredients make North Americans think of the Caribbean, Mexico and Thailand.

  • Mediterranean Orzo Salad

    The word Orzo is actually Italian, Kritharaki is the Greek word for this rice-sized pasta.

  • Mimosa Salad

    Along with their brilliant yellow color, mimosa (wattle like) blossoms are memorable for looking like little down powder puffs especially found during spring in Provence along the coast. At some point, a French chef found that a mashed yolk of a hard-cooked egg is similarly bright and fluffy. The result is a variety of egg dishes, all called “mimosa.” In classic, traditional French cuisine, Salade Mimosa is a combination of lettuce (plus other ingredients potentially like boiled potatoes, green beans, European cucumber, artichoke hearts) dressed with a sharp vinaigrette and hard-cooked egg sieved or sliced over it.

  • Moroccan / Spanish Orange Salad

    A triad of flavours - Orange, Olive and Dates!

  • Mushroom, rocket and Pecorino Salad

    A great way to enjoy mushrooms

  • Nicoise Salad New Style

    This composed whole meal protein rich salad is a classic from the city of Nice in the south of France. Nowadays, it is a staple at bistros and brassieres all over France.

  • Northwoods Red Cabbage Slaw

    Sweet and sour cabbage slaw served at North Woods Inn, California.

  • Panzanella

    This is a traditional Tuscan bread and tomato salad devised to use up stale leftover bread. It started out as peasant food as it was cheap to make and also filling.

  • Peach and Arugula Salad

    Summertime and the living is easy.

  • Pear and Blue Cheese Salad with Tamarind Vinaigrette

    This salad has bold flavours - bitter, sweet, salty and a citrus tang. The tamarind is the secret ingredient in the dressing.

  • Pear and Gorgonzola Salad

    Subtle pear flavour, sharp Gorgonzola and crunchy nuts make this a delicious salad.

  • Poblano Potato Salad

    Another great Tex-Mex recipe for lunch or dinner. Just add some dinner sausages and tomato slices to make it a meal.

    Cook's Note:
    To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

  • Quinoa Salad with Arugula, Grapefruit and Avocado

    Prep time 15 minutes
    Cook Time 20 minutes
    Ready In: 1 hour

  • Shallot Vinaigrette

    Shallots are the prince of the onion family!
    “Waiter, waiter, could I have some more of these small, sweet tasting onions?” “Sorry sir, that’s shallot”

  • Sicilian Salad

    This is a week night dinner with grilled meat and sicilian vegetables.

  • Southwestern Cobb Salad

    This is a Southwestern Cobb Salad with a spicy cilantro lime vinaigrette. The dressing is really quite good, but since not everyone can handle the jalapenos, I often serve the dressing separately.

  • Spinach and Orzo Salad

    This recipe contains nearly all the classic Greek salad ingredients, but has a distinct character of its own because of the orzo and the pureed spinach.
    Serves 4.
    Can be made into a meal by adding two cans of sardines. The sardines should be added to the top of the salad just before serving.

  • Spinach Salad with Bacon and Mushrooms

    As optional extras, try adding a handful of nuts and 1/4 red onion, very thinly sliced

  • Tabbouleh (Lebanese Parsley Salad)

    A refreshing summer salad featuring parsley, Bulgar wheat, tomatoes, cucumbers, mint, olives, and tomatoes dressed with a lemon vinaigrette. Make it a meal by adding Feta cheese cubes.

  • Tea Salad Dressing

    A neat way to make a milder salad dressing

  • Tomato-Mint Quinoa Salad

    A luncheon meal or dinner course.

  • Waldorf Salad

    Great summer salad. According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d'hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic.
    Add a cup of diced cooked chicken breast to make it a Waldorf Chicken Salad

  • Warm Chevre Salad

    "Chevre" is French, for both goat and goat cheese. Look for BC brands, Carmelis, Happy Days, Salt-spring, or Goat's Pride

  • Watermelon and Feta Salad

    Salty - sweet combination for high summer

  • Wild Rice Salad

    The secret is getting enough oil and juices so the rice is not dry at all.

Here are some links to good recipes for Salads and Dressings from other sites