Name: Springtime Salad with Maple Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Maple Vinaigrette:3 Tbsp maple syrup 45 mL; 2 Tbsp tarragon flavoured wine vinegar 30 mL; 1 tsp dried tarragon 5 mL; 1/4 tsp salt 1 mL; 1/4 cup canola oil 60 mL; Springtime Salad:1 pkg (5 oz/142g mesclun 1); 12 strawberries (sliced 12); 1/4 cup raw (unsalted sunflower seeds, toasted 60 mL); 1/4 cup coarsley chopped pecans 60 mL

Springtime Salad with Maple Vinaigrette

Light, refreshing, colourful- the perfect salad! Serve for a summer lucheon to accompany cold salmon.

Springtime Salad with Maple Vinaigrette

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

Maple Vinaigrette:3 Tbsp maple syrup 45 mL
2 Tbsp tarragon flavoured wine vinegar 30 mL
1 tsp dried tarragon 5 mL
1/4 tsp salt 1 mL
1/4 cup canola oil 60 mL
Springtime Salad:1 pkg 5 oz/142g mesclun 1
12 strawberries sliced 12
1/4 cup raw unsalted sunflower seeds, toasted 60 mL
1/4 cup coarsley chopped pecans 60 mL

Instructions

Preparation

1 In a small bowl whisk maple syrup, vinegar, tarragon and salt. While whisking slowly drizzle in canola oil.2 Set aside for at least 1 hour. Store in a covered jar in the refrigerator for up to 3 weeks. Shake well before drizzling over salad.3 To toast sunflower seeds, spread seeds in single layer on a baking sheet and bake at 350F (180C) for 6 to 10 minutes, shaking the pan frequently, until lightly browned. Seeds darken upon cooling.4 Using four individual salad plates or bowl, divide the mesclun evenly. Top each with one-quarter of the strawberries, sunflower seeds and pecans. Serve drizzled with Maple Vinaigrette.