Springtime Salad with Maple Vinaigrette
Light, refreshing, colourful- the perfect salad! Serve for a summer lucheon to accompany cold salmon.
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
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
Preparation
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.
Special instructions
Light, refreshing, colourful- the perfect salad! Serve for a summer lucheon to accompany cold salmon.
Source: canolainfo.org
