Springtime Salad with Maple Vinaigrette
Light, refreshing, colourful- the perfect salad! Serve for a summer luncheon to accompany cold salmon.
- 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.
- 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.
|Gras saturés||2 g|
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