Sensational Salads

Cucumber Feta Salad

Picture
Recipe from the Canadian Food Network
  1. Place 1 medium cucumber on a plate sliced up.
  2. Place 1 1/2 cups of crumbled feta over cucumber.
  3. Place 1/4 cup of kalamata olives over cucumber and feta.
  4. Juice a half of a lemon over salad then drizzle with 3 tablespoons of extra virgin olive oil.
  5. Garnish with a 1/4 cup of torn mint leaves.
  6. Season with oregano, salt, and pepper.

Beet and Goat Cheese Salad

Picture
Recipe from the Canadian Food Network
  1. Preheat oven to 400°F.
  2. Place 4 large beets on a sheet of tin foil and drizzle with olive oil, salt, and pepper.
  3. Wrap tightly and place on a baking sheet.
  4. Roast for about an hour, or until easily pierced with a fork.
  5. Unwrap and when beets are cool enough to handle, peel them and slice into even wedges.
  6. Place in a salad bowl and drizzle with olive oil and Balsamic vinegar to taste.
  7. Crumble a 1/2 cup of goat cheese over top and garnish with freshly chopped parsley and freshly ground pepper.
  8. Toss to combine and enjoy!

Watercress Salad with Apple and Pistachios

Picture
Recipe from the Canadian Food Network
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Place watercress in a serving bowl and add apple wedges. Drizzle salad with dijon dressing and sprinkle with toasted pistachio nuts. Serve.