Saved by salads

Unlike most of The Simpsons clan, I’m of the opinion that you can, in fact, win friends with salad.

And not because of their purported “health benefits.”

Salads make a meal more balanced by virtue of their freshness and acidity. They add colour and crunch and they don’t need a recipe — if you’ve got oil and acid, you’ve got salad dressing.

A salad can be made of vegetables or fruit, or some combination of the two. There are salads made of bread (see: panzanella), salads made of pasta and, yes, even salads made of gelatin. The possibilities are truly endless.

This week’s recipe roundup features friendship-worthy salads: Roasted Sweet Potato Salad with Mango Chutney from Alison Baldwin, Irene’s Cucumber Salad from Lori Ferguson Sain and Strawberry Salad from Judy Antaya-Rajotte.

Speaking of gelatin, please send in your favourite Jell-O recipes — sweet, savoury and otherwise — for an upcoming Homemade feature. Visit Homemade to fill out the submission form.

eva.wasney@winnipegfreepress.com

 

Roasted Sweet Potato Salad with Mango Chutney

• 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
• 75 ml (5 tbsp) olive oil, divided
• 15 ml (1 tbsp) rosemary, finely chopped
• 5 ml (1 tsp) salt, plus more to taste
• 5 ml (1 tsp) fresh ground pepper, plus more to taste
• 2.5 ml (1/2 tsp) ground cumin
• 2.5 ml (1/2 tsp) ground ginger
• 250 ml (1 cup) sunflower seeds
• 250 ml (1 cup) dried cranberries
• 250 ml (1 cup) scallions, sliced
• 250 ml (1 cup) roasted red pepper, julienned

Dressing

• 90 ml (6 tbsp) balsamic vinegar 
• 75 ml (1/3 cup) mango chutney
• 30 ml (2 tbsp) dried mustard
• 30 ml (2 tbsp) honey
• 2 garlic cloves, minced
• 60 ml (1/4 cup) olive oil

Preheat oven to 425 F and combine potatoes, 45 ml (3 tbsp) of olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25-30 minutes.

Meanwhile, heat the remaining 30 ml (2 tbsp) of olive oil in a skillet over high heat. Add the sunflower seeds and cook, stirring until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions and red pepper and set aside.

Combine dressing ingredients (except for the olive oil) in a small saucepan and heat through. Remove from heat and whisk in olive oil.

Assemble salad by gently tossing the roasted potatoes with the cranberry-red pepper mixture. Add enough of the dressing to coat and garnish with toasted seeds. Serve with extra dressing on the side.

— Alison Baldwin

 

Irene’s Cucumber Salad

English cucumbers, thinly sliced

Dressing

• 250 ml (1 cup) white sugar
• 125 ml (1/2 cup) white vinegar
• 250 ml (1 cup) water
• 30 ml (2 tbsp) fresh parsley, finely chopped, or 15 ml (1 tbsp) dried parsley

Combine dressing ingredients and pour over sliced cucumbers. Cover and chill in the refrigerator for several hours or overnight. Drain liquid before serving.

This salad keeps in the fridge for several days.

“Irene Ferguson was our mother, grandmother, great-grandmother and mother-in-law. Born and raised in Saskatchewan, she married a member of the RCAF. They were transferred to Winnipeg in the early 1960s and, other than a short stint in France, she lived in Winnipeg for the rest of her life. This is her cucumber salad recipe, a staple at holiday dinners and cottage gatherings for decades.”

— Lori Ferguson Sain

 

Strawberry Salad

• 1.5 L (6 cups) mixed greens
• 125 ml (1/2 cup) goat cheese, crumbled
• 60 ml (1/4 cup) sliced almonds
• 500 ml (2 cups) strawberries, halved
• Salt and pepper, to taste

Dressing

• 1 garlic clove, minced
• 2.5 ml (1/2 tsp) honey dijon mustard
• 30 ml (2 tbsp) raspberry vinegar
• 15 ml (1 tbsp) balsamic vinegar
• 15 ml (1 tbsp) brown sugar
• 60 ml (1/4 cup) vegetable oil

Prepare vinaigrette dressing in a small bowl by stirring together garlic, mustard, both vinegars and brown sugar. Whisk in oil.

To serve, toss mixed greens with vinaigrette in a large bowl. Place an equal portion of dressed greens on plates and top with cheese, nuts and strawberries. Sprinkle with salt and pepper.

“This recipe came from the Best of Bridge series. A simple recipe with gourmet results. I have served for lunch with a baguette or croissants. This salad is always a big hit.”

— Judy Antaya-Rajotte