Salad of Greens and Candied Nuts
Jul 14, 2005
A simply dressed salad makes an excellent showcase for locally grown greens. Peruse the market stalls for your favourites. Keep an eye out for locally made vinegars as well.
This classic diner-style salad is right at home in your own kitchen.
This dressing can be made ahead and refrigerated. Just give it a good whisk to re-emulsify before serving.
Avocados and chickpeas replace the deli ham in this vegetarian chef's salad, but the real treat is our creamy, savoury dressing that goes on top.
No need to invest in a big bottle of truffle (or porcini) oil when sample-size bottles are available in many supermarkets and specialty stores. Even without the flourish of fancy oil, this salad is a winner.
Get your dose of winter greens this season by making this wonderful salad topped with toasted walnuts and apple, tossed in a flavourful horseradish dressing.
Bright citrus cuts the richness of lobster in this colourful salad.
Who says potato salad needs to be heavy? Here, we've tossed mini potatoes with tuna, crispy Little Gem lettuce and a citrusy dressing for a light yet satisfying meal. Good-quality oil-packed tuna has more moisture and flavour than water-packed, but either will work.
