Imagine a salad that tastes like your favourite items off a charcuterie board? That’s one of the dishes Foodland Ontario home economist Teresa Makarewicz shared with us today.
- 2 tbsp (25 mL) balsamic vinegar
- 2 tsp (10 mL) Ontario Honey
- 1 tsp (5 mL) Dijon mustard
- 1 clove Ontario Garlic, pressed
- 1/4 cup (50 mL) olive oil
- Salt and freshly ground pepper
- 4 slices Ontario Prosciutto (60 g)
- 4 cups (1 L) torn Ontario Red Leaf Lettuce
- 2 cups (500 mL) Ontario Baby Spinach Leaves or Baby Arugula
- 1 cup (250 mL) Ontario Raspberries
- 1/2 cup (125 mL) diced Ontario Friulano or Cheddar Cheese
- 1/3 cup (75 mL) Herbed Ontario Goat Cheese (Chèvre), crumbled
- 1/2 cup (125 mL) maple walnuts (recipe below)
- 8 crostini (toasted baguette slices)
- 1/2 cup (125 mL) walnut halves
- 4 tsp (20 mL) Ontario Maple Syrup
- In liquid measure, stir together vinegar, honey, mustard and garlic. In steady stream, whisk in oil. Season to taste with salt and pepper. Set aside.
- Line large microwave-safe plate with paper towel. Place prosciutto on top; cover with paper towels. Microwave on High for 2 minutes or until crisp. Cool slightly and break prosciutto into pieces.
- In large bowl, toss leaf lettuce and spinach with half of the reserved dressing. Divide greens among 4 plates. Top each with raspberries, Friulano cheese, goat cheese, prosciutto and walnuts. Serve with crostini and additional dressing on the side.
Maple Walnuts: In small skillet, toast walnuts over medium heat 2 to 3 minutes. Stir in maple syrup; increase heat to high, cook, stirring constantly, until nuts are glazed, about 1 minute. Cool on parchment paper-lined plate.
Tip: To make crostini, slice baguette into long diagonal 1/4-inch (5 mm) slices. Lightly brush with olive oil. Place on baking sheet and broil, turning once until golden.
Quinoa Tabbouleh Salad
- 3/4 cup (175 mL) quinoa, rinsed
- 1-1/2 cups (375 mL) frozen Ontario Edamame
- 3 tbsp (45 mL) each fresh lemon juice and olive oil
- 1-1/2 tsp (7 mL) ground sumac
- 1/2 tsp (2 mL) salt
- 2 cloves Ontario Garlic, pressed
- 2 cups (500 mL) seeded, diced Ontario Tomatoes (about 3)
- 1 cup (250 mL) minced fresh Ontario Parsley Leaves
- 1/2 cup (125 mL) thinly sliced Ontario Green Onions
- 1/3 cup (75 mL) chopped fresh Ontario Mint Leaves
- In medium saucepan, over high heat, bring quinoa and 1-1/2 cups (375 mL) water to boil. Reduce heat to medium-low, cover and simmer for 12 minutes. Stir in edamame, cover and cook for 3 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Spread out on baking sheet; cool to room temperature, about 20 minutes.
- In large bowl, stir together lemon juice, oil, sumac, salt and garlic. Add cooled quinoa mixture, tomatoes, parsley, onions and mint; toss to combine.
Tip: For extra flavour add crumbled Ontario feta cheese and for a spicy kick, stir in crushed red pepper flakes, to taste.