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."
Beetroot Salad with Black Pepper Farmhouse Chevre
A 100 mile recipe for Vancouverites
Black Bean and Mango Salad
A nice alternative to Baja salad
Black Rice Salad with Mango and Nuts
A fruit and grain savory salad. Delicious with grilled fish.
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.
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.
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
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
Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.
Classic Chicken Salad
Just a classic chicken salad, but with two additions. It includes chopped apple for a sweet note, and also chopped green olives for their tangy saltiness.
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.
This is your basic vinaigrette - with options
Couscous Salad with Peaches, Arugula, and Pine Nuts
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
Cucumber Cantaloupe Salad
This cooling, savory fruit salad has a touch of spice and loads of fresh herbs.
Curried Chickpea Salad with fruit, nuts, and seeds
Crunchy and delicious
Four Bean Salad
A summer standard. Bean salad is one of those quintessential Canadian / American summer picnic foods
German Cucumber Salad
Greek Country Salad - Horiatiki
A traditional Greek salad is a staple in just about any Greek restaurant anywhere in the world.
Greek Spinach Salad
Spinach salad is a relative newcomer to the Greek table. Indeed raw spinach is also relatively new to the Greeks who are used to using spinach cooded into pies anda spanikopitas.
Greek Yogurt Poppyseed Dressing
This Creamy Greek Yogurt Poppyseed Dressing mixes up in minutes and has a tangy-sweet flavor that's perfect your favorite leafy greens.
Green Apple Salad
A fresh green salad featuring spring mix, sliced apples, toasted pepitas, dried cranberries and goat cheese.
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.
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.
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.
This vinaigrette with an Italian flair is both easy and tasty.
Italian White Bean Salad
The dressing works with 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. It really hits the spot when the temperature is over 30 degrees.
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). 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.
Mediterranean Watermelon Salad
An easy, fresh and super light Mediterranean watermelon salad with cucumbers, creamy feta, loads of fresh herbs, and a zesty honey-lime dressing.
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!
Mothership Tomato Salad
There are two things to remember in this recipe. The first is that you should try to get a mixture of different, tasty, tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this step. Salting leaves you with really intensely flavored tomatoes. Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Immediately this will give you the beginnings of a tomato salad that's really gorgeous to look at and to eat.
Mushroom, rocket and Pecorino Salad
A great way to enjoy mushrooms
Mustard Potato Salad, Mediterranean Style
This mustard potato salad gets a Mediterranean makeover with a bright dressing and the addition of fresh herbs and capers. Packed with flavor, and it's egg-free and far lighter on the calories!
The key to this potato salad is to dress the boiled potatoes while they're hot with the Dijon mustard dressing, this way, they will better absorb all the flavors. And for best results, allow the potato salad some time to marinate before serving.
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.
Goes great on the side with beef - pork or chicken
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.
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
Ranch dressing - homestyle
Red Cabbage Salad
Rice Salad with Nuts and Sour Cherries
This salad from Yotam Ottolenghi's cookbook, Plenty More, has a lot going on and everything going for it. The mix of grains—white basmati rice, wild rice, and quinoa—is beautiful and texturally interesting; per his cooking times and methods, they are left with just a bit of firmness and keep their integrity once dressed. Almonds and pine nuts add toasty crunch, while dried sour cherries add chew and bursts of tart sweetness.
Roasted Baby Potato Salad
Roasted Butternut Squash and Apple Salad
Rosemary chicken, Bacon and Avocado Salad
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”
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.
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
Spinach salad with Hard Boiled Eggs
A must try
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 and pomegranate salad
Tomatoes with Sumac, Onions, and Pine Nuts
Eat this salad on its own with crusty bread to mop up those gorgeous juices, or as part of a mezze style spread. The quality of the tomatoes you use will make all the difference, so use the ripest and sweetest ones you can find. The addition of a few chunks of ripe avocado is a welcome variation.
Tomato-Mint Quinoa Salad
A luncheon meal or dinner course.
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
Watermelon, Tomato and Feta Salad
Sweeten up your summer dinners with this refreshing side dish. You can carry it to a picnic too. Just pack the dressing and salad separately. Drizzle just before serving.
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
Peach and Crispy Pancetta Salad
The crispy pancetta and creamy gorgonzola pair perfectly with the peaches. This salad is only good with ripe peaches if the peaches have no flavor this would be a sad salad, so buy accordingly.
Thallasa Greek Salad