Archives for posts with tag: salad
salad dressingA couple of weeks ago I posted a salad and dressing recipe challenge. Here are my three favorite dressing submissions. I hope you enjoy them as much as I did!  Let me know what your favorite is and stay tuned for the salad recipes.Creamy Basil Powerhouse Dressing
-Rachel, Creston BC

  • 3/4 cup Greek Yogurt
  • 1/4 good olive oil mayonaisse
  • 2 tsp. red wine vinegar (or any other wine vinegar of your choice)
  • 1 Tbsp. honey
  • 1 clove galic, finely minced
  • 1 1/2 cups fresh basil leaves, loosely packed
  • Salt & pepper to taste
Put all the ingredients in the blender or food processor until pureed (and a gorgeous green colour!). Allow flavours to “mingle” a few hours before serving. You can use this dressing on any salad but it is particularly awesome on potato or pasta salads.

Lemon Herb Dressing
-Meghan, Sunshine Coast BC

  • 1 lemon, zest and juice
  • ¼ of a preserved lemon, rinsed and chopped (optional but delicious)
  • 1-2 Tbs miso
  • 1-2 Tbs tahini
  • 2 tsp honey
  • 2 Tbs vinegar (eg. apple cider, white balsamic, white wine or rice wine vinegar)
  • 4 Tbs olive oil
  • 1 garlic clove (optional)
  • 1/4 – 1/2 cup chopped fresh herbs (e.g. Parsley, cilantro, basil, thyme, mint) (optional)

Place everything in a blender (I use a hand blender), except herbs if using and puree until smooth. Add herbs and blend again. Thin with water if necessary. Taste and add more oil, vinegar or honey depending on your preference.

Maple Balsamic Dressing (from the Whitewater Cookbook)
Naomi, Nanaimo BC

  • 1 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 clove garlic, crushed
  • 1 tbsp sesame oil
  • 1 tsp pepper
  • 1/2 cup olive oil

Whisk all ingredients together in a bowl. Enjoy!

My boyfriend made this as part of our Valentine’s day meal (yes he cooks, and well too). It has a nice, light flavour. I would recommend eating it as a side dish, or with with bread and a side salad for a complete meal.


1-19 oz can (2 cups) of chickpeas, drained and thoroughly rinsed

1/2 small onion, diced

1/2 cup chopped parsley

1 tbsp olive oil

2 tbsp lemon juice

1 tsp sugar

1 tbsp coarse mustard

2 tbsp hemp hearts

salt and pepper to taste


Place rinsed chickpeas, onion, parsley, and hemp hearts in a bowl and gently toss.  Whisk together olive oil, lemon juice, sugar, salt, pepper, and mustard (adjust to taste). Pour dressing over chickpeas and gently stir,  taking care not to crush the chickpeas. Makes 4 servings.

Nutrition info (1 serving-about 1/2 cup):

  • calories: 220 
  • carbs: 32 g
  • protein: 8 g
  • fat: 7.5 g
  • fibre: 6 g