Go Back
Shades of Green Salad with Alberta Vinaigrette
Print Pin

Shades of Green Salad with Alberta Vinaigrette

Course Salad
Servings 6 servings
Author Karen Anderson, author of Eat Alberta First

Ingredients

For the salad

  • 1 cup watercress arugula, or pea shoots
  • 2 cups butter lettuce green frisée, or baby romaine (or a combo of these)
  • 1 green pepper cut lengthwise in 8 strips and then sliced diagonally
  • 6 baby cucumbers ends removed and sliced diagonally with skin on
  • 2 ribs of celery sliced diagonally
  • 1 ripe avocado halved, pitted, and sliced diagonally
  • 3 scallions sliced diagonally

For the vinaigrette

  • 2 Tablespoons vinegar
  • Salt
  • 2 teaspoons Alberta honey
  • 2 teaspoons Alberta-made mustard
  • 6 Tablespoons organic canola oil
  • Pepper

Instructions

For the salad

  • Arrange the vegetables on a platter, starting with the watercress around the outside and working in with the lettuce leaves in a circular pattern before topping with the green pepper, cucumbers, celery, avocado, and finally the scallions.

For the vinaigrette

  • Whisk the vinegar with a pinch of salt in a medium bowl until the salt dissolves.
  • Add the honey and mustard to the bowl and whisk to a smooth paste.
  • Drizzle the oil into the mix slowly, whisking continuously until the dressing is thick and creamy.
  • Season with pepper to taste.
  • Drizzle the vinaigrette over the salad on the platter just before serving

Notes

Recipe by Karen Anderson from Eat Alberta First, copyright © 2023 by Karen Anderson. Reprinted with permission of TouchWood Editions.