Have you ever gone to a pot luck and brought Macaroni Salad and a few other people did too? And yours looked sort of lame compared to the others? Me too. You probably just mixed together pasta and mayonnaise. That’s basically a macaroni salad but I learned that you just need to add a few colours, flavours and textures to make sure you’re taking home an empty bowl.
I picked up my CSA share this week from Meadow Lynn Market Garden and made this Strawberry Mandarin Salad with Sweet Onion Vinaigrette. The freshly picked organic mixed greens pair perfectly with sweet local strawberries, mandarin orange sections and a tangy oniony dressing. Adding sunflower seeds adds that crunchy element that every salad needs.
Coleslaw is another perfect summer salad. Now that it’s outdoor dining season, the best meals are the ones with as little last minute prep as possible so you can enjoy the nice weather while it’s here. This creamy dressing is very easy to make and Creamy Coleslaw can be made earlier in the day or a day ahead.
Now that summer is around the corner (after a long LONG winter) it’s time to think about outdoor dining, picnics and barbeques. Potato Salad is one of those classic side dishes that always seems to appear in the summer. Like Coleslaw. What I like about it the most is that you make it ahead. Early in the day is fine but the day before is even better. That way the potatoes have a chance to soak up the dressing and you have a relaxing dinner prep.
The best thing about this salad is the pecans. You toss them with some maple syrup, roast them in the oven and they turn into something that resembles candy. CANDY! In a SALAD. The combination of roasted pecans with creamy blue cheese and crunchy green pear is genius! I wish I’d come up with this myself.