Category: Salad

Korean Spring Onion Salad

21/2/2021

This salad is like the one Stuart Liptay remembers from his favourite Bulgogi restaurant in Korea.

Ingredients
1 Tbsp soy sauce
1½ Tbsp rice vinegar
1 Tbsp sesame oil
2 Tbsp cold water
1 Tbsp finely flaked red pepper (found in Asian groceries)
1 Tbsp sugar
6-8 stalks spring (green) onion, 3-inch lengths cut lengthwise into strips.

Directions
Mix together and serve with Bulgogi or Dak-galbi in a lettuce sandwich.

From the kitchen of Stuart Liptay
Article: Recipes for Bulgogi and Spring Onion Salad

0 Comments

Roasted Veggie Winter Salad

21/2/2021

0 Comments

Ingredients
2 cups* of assorted seasonal veggies cut into cubes. Could include carrots, parsnips, squash, rutabaga, kohlrabi, celeriac, beets and onions.
Olive oil
Salt and pepper to taste
Balsamic vinegar to taste
Maple syrup to taste
Balsamic vinaigrette
*For a larger family-size salad, double the amount of vegetables

Directions
Preheat oven to 400F.
Line a baking sheet with parchment paper.
Lay veggies on baking sheet.
Drizzle with oil and season with sea salt and pepper.
Roast for 20 minutes and then flip veggies over and roast for another 10 minutes.
When the veggies are golden brown and fork-tender, remove them from the oven.
Drizzle with balsamic vinegar and maple syrup and roast them for 5 more minutes.
Drizzle balsamic vinaigrette dressing over everything.
Place roasted veggies atop a bed of chopped kale or add sprouts to a bed of roast veggies.
Garnish with soft cheese, like goat cheese, and raw nuts or seeds (e.g., hulled pumpkin seeds).

From the kitchen of Angela MacDougall
Article: Salad, Outside the Box

0 Comments

Go-to Winter Salad with Easy Raspberry Vinaigrette

21/2/2021

0 Comments

Ingredients
1/3 grated carrots
1/3 grated beets
1/3 grated apples

Easy Raspberry Vinaigrette:
1 1/2 cups frozen raspberries
1/2 cup olive oil
1/4 cup apple cider vinegar
1 small shallot, mild onion, green onion or chives
1 tsp mustard
1 tsp honey or maple syrup
salt and pepper to taste

Directions
Salad: Mix and toss with vinaigrette.
Vinaigrette: Blend in a blender or food processor.
Serve immediately or store the remainder in the fridge.
Optional: add raisins, sesame seeds, grated cabbage or grated kohlrabi.

From the kitchen of Angela MacDougall
Article: Salad, Outside the Box

0 Comments

Recipes

Korean Spring Onion Salad

Roasted Veggie Winter Salad

Go-to Winter Salad with Easy Raspberry Vinaigrette

Connecting Albert County's Guide to Healthy Eating

Archives

Categories