If you are anything like me, you are always looking for that new wonderful able to make at home salad. Summer is a wonderful time for making amazing fresh healthy salads at home. With all the tasty and Canadian grown fruits and vegetables, why go to a restaurant and pay loads when you can make those delicious salads at home. With simple ingredients like strawberries, blueberries, goat cheese, almonds, fresh lettuce and more.

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Carrot Cabbage Slaw:
– 3 Cups grated Carrots
– 3 Cups thinly sliced red cabbage
– 1/2 cup chopped walnuts
– 1/4 cup chopped parsley
– 1/3 cup currants
Orange Dressing:
– 3 tbsp cider vinegar
-1 tsp orange zest
-2 tbsp orange juice
-2 1/2 tsp Dijon Mustard
-1/2 tsp cumin
-2 tbsp molasses
-2/3 cup oil ( 1/2 olive 1/2 walnut oil)
– salt and pepper

 

Grilled Nectarine Salad with Chipotle Molasses Dressing
Dressing
:
1 clove garlic
2 Tbsp. apple cider vinegar
1 tsp. lemon juice
1/3 cup olive oil
3 Tbsp. Crosby’s Fancy Molasses
1-2 chipotle peppers in adobo sauce (amount depends on how much heat you like.)*
1/4 tsp. sea salt
For the Salad:
2 nectarines, scrubbed, pitted and sectioned
1-2 Tbsp. olive oil
Mixed salad greens (enough for 4)
About 3 oz. soft goat cheese, slice 1/4 red onion, thinly sliced

 

Cantaloupe And Mozzarella Caprese Salad
1 cantaloupe, halved and seeded
1 8-ounce container mozzarella balls (I used pearl size balls)
8-10 slices prosciutto, shredded into large pieces
¼ cup basil leaves, thinly sliced
¼ cup mint leaves, thinly sliced
3 tablespoons extra-virgin olive oil
1½ tablespoons honey
1 tablespoon white balsamic vinegar
Kosher salt and freshly ground black pepper to taste
How to make :
Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Sprinkle with the basil and mint leaves.
In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season with more salt and pepper and additional herbs to taste.

 

 

Spiraled Beet Salad
For the Vinaigrette:
2 tablespoons freshly squeezed orange juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 small shallot, minced
¼ cup olive oil
Kosher salt and freshly ground black pepper, to taste
For the Salad:
2 medium red beets, peeled and spiralized
2 medium golden beets, peeled and spiralized
¼ cup mint leaves
¼ cup parsley leaves
2 ounces ricotta salata, crumbled
¼ cup toasted pistachios, roughly chopped
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Just imagine bringing one of these simple and delicious salads to a picnic, BBQ, girls afternoon, dinner with the in-laws. These salads will be the ones that everyone will be talking about. So perfectly balanced and fresh, leaving you craving more.

Do me a favour and try at least one of these salads this week. You will not be let down.