I do this by “feel” and observation of the proportions.
- half a lemon, squeezed
- drizzle of olive oil
- drizzle of maple syrup (the real stuff, only)
- handful of sliced, toasted almonds
- handful of dried cherries, roughly chopped
- handful of freshly grated Parmesan cheese, plus more for garnish
- sea salt, to taste
- freshly ground black pepper, to taste
Tear the leafy parts of the kale off of the stalks, and discard stalks. Wash and dry kale leaves, then finely shred with a knife.
Place the kale into a bowl, pour in the lemon juice, add a pinch of salt, and then massage the leaves for a minute or so. Set aside for about half an hour.
Toss in the remaining ingredients, making sure that everything is coated with the dressing ingredients. Taste, and adjust seasonings until it suits your taste. Also feel free add more olive oil, lemon juice, maple syrup if it needs it.
Top with additional Parmesan cheese (shaved, if you have it).
A great ATK recipe.
- 3/4 cup good mayo
- 3/4 cup sour cream or Greek yogurt
- 2 T freshly squeezed lemon juice
- 2 ounces (1/2 cup) crumbled feta cheese
- 1T fresh dill (1 1/2 t dried)
Mix all together. Tastes best when allowed to sit for a few hours for flavours to blend.
Really an “anything goes” kind of salad, adapted from LLL’s “Whole Foods for the Whole Family”
The Salad Ingredients:
- ½ lb pasta, cooked and drained
- ½ cup celery, chopped small
- ¼ cup red or Vidalia onion, finely diced (use spring onions if you don’t have)
- 1 carrot, shredded
- ½ red or green pepper, diced
- 2 tins water-packed tuna –no hydrolyzed plant protein – flaked
- ½ cup cottage cheese
- Cheddar cheese, shredded, a handful
- ½ cup cucumber, seeded and chopped
The Dressing/dip Ingredients:
This makes way more than the above recipe requires!
- 2 cups plain yogurt
- 1 cup real mayonnaise
- 1 teaspoon dried dill weed
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Whisk all dressing ingredients together and set aside.
- Gently combine all of the salad ingredients. Add dressing, tossing, until the salad is coated to your preference; it’s likely that you’ll have about 2/3 to ½ of the dressing left over. Refrigerate until flavours mingle.
The left over dressing makes a great raw veggie dip.
This dressing is not as sweet as the Poppyseed and Honey Dressing below. Excellent with a spinach salad, topped with candied pecans, thinly sliced sweet onions, and strawberries or oranges.
- 2 Tbsp rice vinegar
- 2 Tbsp orange juice
- 1 Tbsp olive oil
- 1 Tbsp liquid honey
- salt, pinch
- pepper, pinch
- (optional: 1 Tbsp poppyseeds)
Shake or whisk all ingredients together.
- ¼ cup liquid honey
- 3 Tbsp cider vinegar (or other fruit vinegar)
- 2 Tbsp olive oil
- 1 small shallot, minced (or use a very small amount of garlic, or green onions)
- 2 tsp Dijon mustard
- 1 tsp poppy seeds
- freshly ground black pepper
Whisk together in a bowl, or shake in a jar. Taste, and adjust seasonings.
Good on spinach salad that has some fruit (oranges or berries), and sweet or red onions in it. Dry toasted pecans are also great.
Our Honey-orange Vinaigrette is not as sweet as this recipe.
- 1 cup real mayonnaise (we like Hellman’s or Hellman’s reduced fat)
- 1/2 cup sour cream (we like Western Creamery’s because it doesn’t have added “stuff”)
- 1/4 cup finely chopped fresh parsley (don’t use dried)
- 1 or 2 tablespoons freshly squeezed lemon juice (don’t use the bottled kind)
- 1 teaspoon minced garlic
- 6 dashes Worcestershire sauce
- salt and freshly ground black pepper, to taste
- pinch of ground red pepper (the kind we use for Indian cooking)
In a medium-sized bowl, whisk these ingredients until well blended. Then crumble in:
- a big chunk of blue cheese (our favourite for this in Canada is Danish blue, because of its creaminess)
With the back of a spoon, or a fork, mash the cheese until it is the consistency that you like it to be in your dressing. Stir well to combine, and taste for seasonings. Can be used as a very thick dressing, or as a dip .
• 1/3 cup real mayonnaise
• 1/4 cup light sour cream
• 1 tbsp freshly squeezed lemon juice
• 1 tsp sugar
• 1/2 tsp minced garlic
• 1/2 tsp dry mustard powder
• 1/4 tsp salt
• Freshly ground black pepper, to taste
• 1/2 cup crumbled blue cheese
Whisk all ingredients together, mashing up blue cheese until you have a consistency that you like. Use for vegetables, chicken wings, etc. Refrigerate.