choose sometimes—vegetable and fruit
Per serving (1/6 of recipe): 190 calories, 18 g fat
( 1. 5 g saturated fat, 0 g trans fat), 140 mg sodium,
9 g carbohydrate, 3 g fibre and 2 g protein.
1 cup (250 ml) watercress,
arugula or pea shoots
2 cups (500 ml) butter lettuce or lettuce
of your choice
1 green pepper, cut in 8 lengthwise strips
and then sliced diagonally
6 baby cucumbers, ends removed
and sliced (not peeled)
2 ribs of celery, sliced diagonally
1 ripe avocado, halved and pitted,
then sliced diagonally
3 green onions, sliced diagonally
To prepare salad:
Prepare all the vegetables and arrange
on a platter, starting with the watercress
(or alternatives) around the outside
and then layering the lettuce leaves
before topping with the green pepper,
cucumbers, celery, avocado and
finally the green onions.
2 Tbsp ( 30 ml) vinegar
2 tsp ( 10 ml) Alberta honey
6 Tbsp (90 ml) canola oil
To prepare vinaigrette:
Whisk the salt and vinegar in a medium bowl until
the salt dissolves. Add the honey and mustard to the
oil in slowly, whisking continuously until emulsified.
over the salad on the platter just before serving.
* For a variation to the vinaigrette, add 1 to 2 Tbsp
( 15 to 30 ml) of mixed chopped herbs such as dill,
parsley, tarragon, mint, basil or chives.
Shades of green salad
with Alberta honey vinaigrette
Enjoy this easy recipe as a refreshing summer side salad or add a handful of fresh blueberries
and 4 oz. (112 g) of grilled salmon and serve it as a main course. With fresh berries and
salmon added, it will satisfy even the most “hungry bear” of appetites.