Balsamic Vinaigrette

There's nothing quite as lovely as a tasty green salad and with this high-class, easy-to-make dressing, you can't go wrong.  It's very flavourful and compliments almost any kind of salad.

3 Tbsp balsamic vinegar

1 tsp Dijon mustard

1 garlic clove, peeled and crushed through a garlic press

3/4 cup extra-virgin olive oil

salt and ground pepper, to taste

Use a blender to mix the ingredients.  This recipe produces a thicker vinaigrette dressing.  One serving will equal 2 to 3 Tablespoons of dressing.  1 cup should easily be enough for 6 to 8 servings of mixed green salad.  Refrigerate and store in a covered container.  Whisk well before serving.

One of my favourite green salads - spinach, bacon and mandarin oranges combined with the balsamic vinaigrette.

Did you know that your body absorbs iron better from foods such as spinach when eaten in conjunction with foods rich in vitamin C (such as oranges and strawberries).  Try it - not only does it taste good to add a little citrus into your salad, but it will do your body good as well!

Oriental Cabbage Slaw

This recipe is one of many that I inherited from my mother. It's a classy salad with great flavour and is extremely versatile. Serve it as an entree by adding 2 cups diced cooked chicken, or skip the chicken and throw it alongside your favorite soup, casserole, or main dish. Makes a great offering for potluck suppers too.Ingredients:

4 cups shredded cabbage

2 cups diced cooked chicken (optional)

1 package chicken-flavored Ramen noodles

4 green onions, chopped

2 Tbsp sesame seeds

1/4 cup vinegar

1/4 cup salad oil

2 Tbsp sugar

1/2 tsp. salt

1 flavoring packet from Ramen noodles

1/2 cup slivered almonds

Place chicken (if using) and cabbage in mixing bowl.

Break up noodles and place in colander. Pour boiling water over to soften slightly.

Add noodles, green onions and sesame seeds to cabbage.


Combine vinegar, salad oil, sugar, salt and contents of flavoring packet.

Pour oil/vinegar mixture over cabbage. Mix well.

Cover and refrigerate overnight or for several hours.

Just before serving, stir in slivered almonds. Serves 6-8.