Source: Donna Washburn and Heather Butt | Catégorie: Salades

Springtime Salad with Maple Vinaigrette

Light, refreshing, colourful- the perfect salad! Serve for a summer luncheon to accompany cold salmon.

Springtime Salad with Maple Vinaigrette


  • Maple Vinaigrette
  • 3 Tbsp maple syrup 45 mL
  • 2 Tbsp tarragon flavoured wine vinegar 30 mL
  • 1 tsp dried tarragon 5 mL
  • 1/4 tsp salt 1 mL
  • 1/4 cup canola oil 60 mL
  • Springtime Salad
  • 1 pkg (5 oz/142g) mesclun
  • 12 strawberries, sliced
  • 1/4 cup raw, unsalted sunflower seeds, toasted 60 mL
  • 1/4 cup coarsley chopped pecans 60 mL


  • 1. In a small bowl whisk maple syrup, vinegar, tarragon and salt. While whisking slowly drizzle in canola oil. Set aside for at least 1 hour. Store in a covered jar in the refrigerator for up to 3 weeks. Shake well before drizzling over salad.
  • 2. To toast sunflower seeds, spread seeds in single layer on a baking sheet and bake at 350 °F (180 °C) for 6 to 10 minutes, shaking the pan frequently, until lightly browned. Seeds darken upon cooling.
  • 3. Using four individual salad plates or bowl, divide the mesclun evenly. Top each with one-quarter of the strawberries, sunflower seeds and pecans. Serve drizzled with Maple Vinaigrette.
  • Tip: Even though the package says that the mesclun is pre-washed, we like to wash and spin dry just before serving.
  • Variations:
  • To toast sunflower seeds in microwave, spread in single layer on microwaveable plate and microwave on High for 1 to 2 minutes, stirring every 30 seconds.
  • Make into a dinner salad, top julienne strips of roast beef.
  • Substitute mango cubes, mandarin orange section or clementines for the strawberries.


4 servings


1 serving


Per Serving

Lipides25 g
Gras saturés2 g
Cholestérol0 mg
Glucides18 g
Fibres3 g
Protéines4 g
Sodium160 mg