words "healthy" and "delicious" sound good
to you? In anticipation of the family reunion, Chris Matthews,
a friend from Food, Etc. shares three fabulous salad recipes that
fit that description perfectly. Clockwise from the left, we have:
with Blueberry Compote:
lb. Baby spinach, well-rinsed
- pint of
cup balsamic vinegar
cup brown sugar
- pinch of
- pinch of
- sour dough
- zest of
- olive oil
sprouts (*available at specialty food markets)
Fill a bowl
with baby spinach leaves.
Place blueberries, vinegar, sugar, and cloves in a small saucepot.
Bring to a boil, then reduce heat and simmer for 20-25 minutes
(until you get a nice syrup). Set aside to cool, then add to spinach
If making your own croutons, marinate them with olive oil and
lemon zest. Bake in oven at 350º for 10 minutes.
Add to salad.
Add popcorn sprouts (*they may be difficult to find; if you can't,
it's okay to leave them out).
Sprinkle thyme on top, and serve at once.
Bean Salad with Watermelon Salsa:
yellow and green beans in a bowl, bird's nest style. Add black beans.
lb. yellow wax beans, washed, snipped
1 lb green
beans, washed, snipped
lb black beans, (canned or boiled)
- 2 cups
bunch fresh mint, coarsely chopped
- 2 tbsps
- juice of
- 4 sheets
In a separate bowl, mix watermelon, mint, sugar, lime juice, and
Add grapeseed oil. Add to beans.
Bake filo pastry, brushed with butter and honey.
Add to salad, arranging around the edge.
Serve at once.
Wild Rice Salad with Roasted Yellow Tomatoes
Cook off the
rice for about 40-45 minutes, adding a bit of water occasionally
- 1 lb. wild
- 1 pint
yellow tear drop tomatoes, quartered
- 1 lb yellow
- fresh ginger
- fresh garlic
- black peppercorns
nuts, toasted (optional)
In a bowl, marinate tomatoes in ginger, garlic, sesame oil, and
peppercorns. Add to wild rice. Scatter beets, chives, and macadamia
nuts over top and serve at once.
salads are so easy to create, and, an added bonus is that they
can be made a couple of days in advance and then dressed at the
last minute. Enjoy!
Chris Matthews, Food, Etc., Toronto, ON (416) 410-0821