Sensational Salads
Cucumber Feta Salad
Recipe from the Canadian Food Network
- Place 1 medium cucumber on a plate sliced up.
- Place 1 1/2 cups of crumbled feta over cucumber.
- Place 1/4 cup of kalamata olives over cucumber and feta.
- Juice a half of a lemon over salad then drizzle with 3 tablespoons of extra virgin olive oil.
- Garnish with a 1/4 cup of torn mint leaves.
- Season with oregano, salt, and pepper.
Beet and Goat Cheese Salad
Recipe from the Canadian Food Network
- Preheat oven to 400°F.
- Place 4 large beets on a sheet of tin foil and drizzle with olive oil, salt, and pepper.
- Wrap tightly and place on a baking sheet.
- Roast for about an hour, or until easily pierced with a fork.
- Unwrap and when beets are cool enough to handle, peel them and slice into even wedges.
- Place in a salad bowl and drizzle with olive oil and Balsamic vinegar to taste.
- Crumble a 1/2 cup of goat cheese over top and garnish with freshly chopped parsley and freshly ground pepper.
- Toss to combine and enjoy!
Watercress Salad with Apple and Pistachios
Recipe from the Canadian Food Network
- Preheat oven to 350 degrees F.
- Lightly toast a 1/4 cup of shelled pistachio nuts on a baking sheet in the oven (about 5 to 7 minutes minutes). Remove from oven and let cool. Coarsely chop and set aside.
- Keeping the skin on a granny smith apple, core the apple. Then cut the apple in half and slice off thin wedges. Immediately, toss the wedges in medium-sized bowl with lemon juice. This will prevent the apple wedges from browning. Set aside.
- In a small bowl whisk together 3 tablespoons of lemon juice, 1 tablespoon of honey and 1 tablespoon of finely chopped mint. Slowly add 2 tablespoons of olive oil in a steady stream to mixture until smooth and combined. Season with salt and pepper.
- Place watercress in a serving bowl and add apple wedges. Drizzle salad with dijon dressing and sprinkle with toasted pistachio nuts. Serve.