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Tuesday, 30 June 2015

too-hot-to-cook easy and tasty Salad for 2

Summer is here and it is too hot to turn on the stove or the oven. This tossed salad is easy, quick and perfect for a hot summers day.  To add protein use up the left over chicken or salmon, or open a can of tuna. Happy summer everyone! Please click here to go to my original salad video.  

By: Miriam Borys

Yield: 2 salads 
1 large tomato
1 cup of bell peppers - your choice (in this 
recipe I use yellow, red and orange bell 
peppers which are so tasty
1/2 cucumber 
4-6 olives - green sicilian
3/4 package (5oz. package) of Herb Blend 
Salad Mix  or lettuce of choice
4 basil leaves  - fresh

Chilli Dijon Dressing:
1/2 cup olive oil
1/4 cup white balsamic or wine vinegar
1/2 red chilli (or more if you like it hotter)
3 drops of hot sauce
1 tsp. dijon mustard
salt & pepper

Wash & dice bell peppers, cucumber & tomatoes of choice. (peeling not necessary if using an english cucumber)
Wash basil leaves and cut chiffonade 
Chop up 4 sicilian green olives. Use 2 olives per salad.
On a dinner plate arrange salad greens of choice. 
Top with diced tomatoes, cucumbers, bell peppers, and fresh basil.
In a bowl measure out the vinegar and olive oil.  
Add the diced hot chillis, salt & pepper, hot sauce and mustard.
Whisk until emulsified.
Spoon dressing over salad and add roasted chicken if desired.  Enjoy!

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

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