Courtesy of 350 Best Salads and Dressings by George Geary © 2010 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Easy Ketchup
Making your own ketchup may seem a bit over the top but it’s worth it. It’s easy to make, and the homemade version is so much more delicious than supermarket varieties, which are loaded with corn syrup.
Makes 2 cups (500 mL)
2 tbsp extra virgin olive oil 30 mL
1 onion, chopped 1
1 tbsp tomato paste 15 mL
2⁄3 cup lightly packed brown sugar 150 mL
1⁄2 cup apple cider vinegar 125 mL
1⁄2 tsp sea salt 2 mL
Buffalo Blue Cheese Dressing
Here’s a rich and fresh creamy dressing with chunks of blue cheese.
Makes 11⁄2 cups (375 mL)
4 oz cream cheese, softened 125 g
1⁄2 cup buttermilk 125 mL
1⁄4 cup mayonnaise, store-bought or homemade 60 mL
1 tsp dried onion flakes 5 mL
1⁄2 tsp garlic salt 2 mL
1⁄2 tsp hot pepper sauce 2 mL
1⁄4 tsp hot pepper flakes 1 mL
2 oz blue cheese, crumbled 60 g (see Tip)
Tip: If you process the blue cheese in the food processor instead of folding it into the dressing, it will be become an unattractive gray/blue color.
All-Summer Potato Salad
Serve this zesty salad alongside red meats or poultry.
Serves 4
1 cup mayonnaise, store-bought or homemade 250 mL
1 cup onion, minced 250 mL
1⁄2 cup chopped green onions 125 mL
1⁄4 cup Dijon mustard, store-bought or homemade 60 mL
3 tbsp rice vinegar 45 mL
2 tsp sea salt 10 mL
1 tsp chopped fresh tarragon 5 mL
1⁄4 tsp freshly ground black pepper 1 mL
2 hard-boiled eggs, chopped 2
3 lbs white fingerling potatoes, cooked and cut into quarters 1.5 kg
2 cups diced celery 500 mL
Avocado and Corn Pasta Salad
Bright colors, combined with contrasts in textures and flavors, make this salad a crowd‑pleaser.
Serves 4
8 oz fusilli pasta, cooked and drained 250 g
11⁄2 cups Roasted Corn (see below) 375 mL
2 ripe avocados, diced 2
1 tsp freshly squeezed lemon juice 5 mL
1⁄2 cup diced red bell pepper 125 mL
1⁄2 cup black olives, pitted and chopped 125 mL
1⁄2 cup chopped green onions 125 mL
1⁄2 cup Sherry Vinaigrette (see below) 125 mL
1⁄4 cup oil-packed sun-dried tomatoes, 60 mL finely chopped
Roasted Corn
I enjoy roasted corn kernels shaved from the cob and sprinkled on top of a spicy salad with a peppery dressing. (I’m especially fond of the frozen roasted corn at Trader Joe’s)
Makes 4 cups (1 L)
2 tbsp olive oil 30 mL
3 ears corn, kernels removed (about 2 cups/500 mL) 3
1⁄2 tsp sea salt 2 mL
1⁄4 tsp cayenne pepper 1 mL
Sherry Vinaigrette
I like to pour this tart vinaigrette on fresh garden tomatoes.
Makes 1 cup (250 mL)
1⁄4 cup sherry wine vinegar 60 mL
1⁄4 cup freshly grated Romano cheese 60 mL
1 tbsp Dijon mustard, store-bought or homemade 15 mL
1 tsp minced dried shallots 5 mL
1⁄2 cup canola oil 125 mL
1⁄4 cup extra virgin olive oil 60 mL
Asparagus and Bacon Salad
You can serve this as a main dish for lunch or as a side for dinner.
Serves 4
1 1⁄2 lbs asparagus, sliced on the diagonal 750 g
8 oz smoked bacon, preferably 250 g applewood, sliced
2 cups chopped Belgian endive 500 mL
1⁄2 cup Creamy French Honey Dressing 125 mL
Sea salt and freshly ground white pepper