Make-Ahead Dressing Mixes

Make Ahead Salad Dressings

So this week it’s still just too hot to being cooking up a storm in the kitchen, but at the same time I don’t want to appear to be completely lazy. So what’s the compromise? Make-Ahead Mixes! No heat, or actual cooking, just a lot of mixing together of dry ingredients for future use. It will make you look super prepared and all Martha Stewart-y, and they can act as hostess gifts in a pinch. Just put one this week’s recipes in a nice jar with a tight lid, and attach a tag on what to add when it comes to actually making the recipe, and you look like you are super organised and put together! Oh, little do they know!

Today’s recipes are for salad dressings, and are pretty much completely fool-proof to both prep and then make when actually needed. I would suggest storing your mixes in mason jars, as 1) they’re super cute and trendy (c’mon, do you need another reason?) 2) they provide a tight air-proof seal and 3) are re-usable. You will note that these dressings call for the use of “salad oil”. This is just any neutral flavour oil, such as vegetable, canola, sunflower, grapeseed, soy, etc. You can use olive as well, but it tends to have a bit more flavour, so I would only use it in dressings that would call for a Mediterranean flavour profile, like the Caesar or Greek dressings. You can also play around with the type of vinegar used; using red wine one day, and balsamic or tarragon the next. It’s all about personal preference.So having all said that, I hope you enjoy these dressings which can be used on your favourite salad, roasted veggies or as a dip!


Vinaigrette Dressing Mix

Ingredients:
6 tablespoons finely chopped dried chives
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
4 teaspoons vinaigrette mix
¼ cup vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Blue Cheese Vinaigrette Dressing Mix

Ingredients:
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
2 teaspoons vinaigrette mix
¼ cup crumbled blue cheese
¼ cup vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Buttermilk Dressing Mix

Ingredients:
6 tablespoons dried minced onion
1 ½ tablespoons salt
1 teaspoon garlic powder
9 tablespoons parsley flakes

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
2 tablespoons dressing mix
1 cup mayonnaise
1 cup buttermilk

Combine the buttermilk mix, vinegar and oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Caesar Salad Dressing Mix

Ingredients:
1 tablespoon finely chopped dried lemon peel
¼ teaspoon garlic powder
½ teaspoon pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
6 tablespoons grated Parmesan cheese
½ teaspoon salt

Combine the above listed ingredients into a jar with a tight lid. This will make about 2 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup Caesar dressing mix
½ cup olive oil
¼ cup fresh lemon juice

Combine the Caesar mix, oil and lemon juice in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Celery Dressing Mix

Ingredients:
3 tablespoons celery seeds
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon Mix
¼ cup red wine vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


French Dressing Mix

Ingredients:
1 cup sugar
4 teaspoon paprika
2 tablespoons dry mustard
2 tablespoons salt
¼ teaspoon onion powder

Combine the above listed ingredients into a jar with a tight lid. This will make about 5 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup dressing mix
¾ cup vegetable oil
6 tablespoons ketchup
¼ cup vinegar

Combine the dressing mix, ketchup and vinegar in a blender and slowly add the oil through the top while the blender is on. The dressing should thicken up, but not be too thick. Chill until ready to use.


Greek Salad Dressing Mix

Ingredients:
½ cup dried marjoram
¼ cup dried oregano
1 tablespoon garlic powder
¼ cup dried mint leaves

Combine the above listed ingredients into a jar with a tight lid. This will make about 24 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 ½ teaspoons Greek dressing mix
¼ cup red wine vinegar
¾ cup oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


“Hidden Valley” Ranch Dressing Mix

Ingredients:
8 saltines
1 cups dried parsley flakes, minced
¼ cup dried minced onion
1 tablespoon dried dill weed
2 tablespoons onion salt
2 tablespoons garlic salt
2 tablespoons onion powder
2 tablespoons garlic powder

Combine the above listed ingredients into a food processor or blender, and process until they are completely powdered. Pour the powder into a jar with a tight lid. This will make about 30 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon ranch mix
1 cup of mayonnaise
1 cup of buttermilk

Combine the ranch mix, mayonnaise and buttermilk oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Honey Citrus Dressing Mix

Ingredients:
1 ½ to 3 tablespoons grated lemon peel
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon dressing mix
¼ cup vinegar
1 cup salad oil
2 tablespoons honey
4 teaspoons lemon juice
1 teaspoon orange juice

Combine the dressing mix, vinegar, oil, honey and juices in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Italian Herb Salad Dressing Mix

Ingredients:
¼ cup parsley flakes
2 tablespoons dried oregano, crumbled
2 tablespoons dried basil, crumbled
2 tablespoons dried marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoon dry mustard
1 ½ teaspoons black pepper
1 teaspoon garlic powder

Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon dressing mix
¾ cup warm water
2 ½ tablespoons white wine vinegar
1 tablespoons olive oil

Combine the dressing mix, water, vinegar, and oil in small cruet bottle, and shake to combine. Taste and add ¼ to ½ teaspoon of the dressing mix if you want a stronger flavor. Let sit at least 30 minutes prior to serving.


Mint Dressing Mix

Ingredients:
1 cup plus 1 tablespoon dried mint leaves
3 tablespoons salt
½ cup sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup dressing mix
¼ cup vinegar
1 cup salad oil

Combine the dressing mix, vinegar, and oil in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Thousand Island Salad Dressing Mix

Ingredients:
¼ cup dried parsley flakes
⅛ cup finely crushed saltine crackers (about 3-4)
⅛ cup dried minced onion
⅛ cup garlic salt
⅛ cup onion salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon dried dill weed

Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon of dressing mix
1 cup mayonnaise
1 cup buttermilk
½ cup chilli sauce (if you don’t have this, just mix 5 tablespoons ketchup with 3 tablespoons of horseradish)
¼ cup pickle relish, well drained

Blend well, refrigerate for at least an hour for the flavors to marry, and then serve with salad or veggies as a dip. This dressing will keep for about 2 weeks in the fridge.

Arugula Salad with Pickled Beets and Preserved-Lemon Vinaigrette

Arugula Salad

The holidays are great, and simply over abundant with food! I like to cut the heaviness of a meal by adding a fresh vegetable to the mix, often in the way of a salad. This one has the added bonus of having beets, which are one of the symbolic foods that we eat. In Hebrew, the word for Beet is סלקא, is closely related to סלק —meaning to depart. So we partake of beets, so that our enemies, haters and those who wish evil upon us shall depart. This recipe will serve up to 8 guests, and they will depart with nothing but good feelings for the chef! Enjoy!

Ingredients:

For the pickled beets:
2 large red beets (about 6 ounces each), scrubbed
2 large yellow beets (about 6 ounces each), scrubbed
2 cups rice-wine vinegar
2 cups granulated sugar
2 cups water

For the spiced pistachios:
2 egg whites
1 cup shelled raw pistachios
1 tablespoon Creole or Cajun seasoning

For the preserved-lemon vinaigrette:
2 tablespoons minced preserved lemon
¾ cup extra-virgin olive oil
¼ cup lemon juice
½ teaspoon red pepper flakes (optional)
2 sprigs fresh thyme, leaves finely chopped*
2 pinches salt

For the salad:
10 ounces (16 cups) arugula*
¼ cup good-quality aged balsamic vinegar
Freshly ground black pepper, for serving

*Click here to learn how to clean thyme and arugula

Directions:

To make the pickled beets:
Place each type of beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool the beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don’t stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 2 cups of water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets. Then let the beets sit at room temperature until pickled, 3 to 4 hours.

To make the pistachios:
Preheat the oven to 300 degrees. In a small mixing bowl, whip the egg whites until frothy, then add the pistachios and spices, tossing to coat. Spread the nuts on a parchment-lined baking sheet. Bake until golden and fragrant, about 15 minutes. Nuts will crisp as they cool.

To make the preserved-lemon vinaigrette:
In a medium bowl, mix together the preserved lemon, lemon juice, red pepper flakes (if using), thyme and salt. While whisking, slowly drizzle in the olive oil. Whisk until fully combined.

To assemble the salad:
Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.

Quinoa, Bulgur and Bibb Salad with Feta

Quinoa & Bulgur Salad

So a co-worker of mine was recently asking for some recipes for grains, things like quinoa, bulgar and couscous (yes, I know it’s not an actual grain). I looked up a few for her, but then she suggested a week on alternative grains. So Judy, this one’s for you! Today’s recipe is a 2-for-1, in that it contains both quinoa and bulgur, two great grains that are easy to prepare and adapt well to a variety of flavours. As always, you can change up and adjust this recipe to fit your family’s tastes. If they’re not crazy about olives, leave them out. You can switch the feta for goat cheese, shredded cheese, or leave that out as well, and make the salad pareve. The lettuce can be changed up with salad greens, arugula or even romaine. The choices are endless! No matter what you use though, the recipe below will serve 6-8 people. Enjoy!

Ingredients:

⅔ cup quinoa
8 cups water
3 teaspoons salt, divided
⅔ cup medium bulgur
¼ cup olive oil
¼ cup lemon juice
1 ½ teaspoons dried mint, crumbled
½ teaspoon black pepper
8 brine-cured black olives, such as Kalamata, pitted and cut into slivers**
4 radishes, quartered and thinly sliced*
4 ounces feta, coarsely crumbled (about 1 cup)
2 heads Bibb/Boston/Butter lettuce, cut into ¼ -inch strips (about 8 cups)*
1 pint cherry or grape tomatoes, halved

* Click here to learn how to clean radishes and Bibb/Boston/Butter lettuce.
** Click here for my tips on pitting and slicing olives.

Directions:

Add the quinoa into a large bowl and fill with cold water. Using your hand, agitate the water so that the quinoa gets rinsed well. Drain using a sieve or colander. Repeat this process 3 times, using fresh water each time.

In a medium to large sized saucepan, add the washed quinoa, 8 cups of water, and 1 ½ teaspoons of the salt. Simmer, uncovered until the quinoa is just tender and the germ starts to separate from the grain, about 20 minutes. Drain well, and then transfer to a large bowl to cool.

While the quinoa is simmering, in a small bowl, add the bulgur and cover it with warm water by 2 inches. Let the bulgur soak until tender and chewy, about 10 minutes. Drain well, and then stir into the drained quinoa. Cool grains completely, about 20 minutes.

While the grains are cooling, whisk together the oil, lemon juice, mint, pepper, and remaining 1 ½ teaspoons salt in a small bowl and let stand 15 minutes, then stir into the grains along with the olives, radishes, feta, lettuce and tomatoes. Serve immediately.

Wild Rice and Edamame Salad (Manitoba)

Wild Rice Salad

So nestled between the plains of Saskatchewan the rockier terrain of the Canadian Shield of Ontario you have the province of Manitoba. Manitoba is known for it’s thousands of lakes and vast rivers. It boarders along the Hudson Bay, and it’s northern cities are known to get a polar bear or two wandering down the street from time to time. But back to those lakes! Besides great fishing, those lakes provide ample opportunity for wild rice! Manitoba is a large producer of a variety of wild rices, and cultivated rice as well. I thought for today’s recipe, a side dish might be a nice change up, and with it being summer and all, how about a nice salad, with bright spots of colour from carrots, cranberries and edamame? Don’t forget the added protein that the edamame and almonds give you as well as the wonderful fibre found in the rice! This salad will serve 6-8 and I hope you enjoy!

Ingredients:

½ cup blanched slivered almonds
2 tablespoons white sesame seeds
4 cups cooked wild rice**
3 medium scallions/green onions, thinly sliced (white and light green parts only)*
2 cups shelled cooked edamame, thawed if frozen
2 medium carrots, peeled and diced small
½ cup dried cranberries
3 tablespoons olive oil
2 tablespoons toasted sesame oil
¼ cup rice vinegar, plus more as needed
2 teaspoons honey
Kosher salt
Freshly ground black pepper

* Click here to learn how to clean scallions/green onions.
** To get 4 cups of cooked wild rice, you will need to make about 1 to 1 ½ cups raw wild rice. Cook according to the package directions and then allow to cool.

Directions:

Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 5 to 7 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.

Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.

Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.

Baby Potatoes with Cucumber Dressing

Cucumber Potato Salad 2In my family, it seems when ever we make a Father’s Day BBQ, this dish is made, and devoured! It came our way via a neighbour and family friend of ours named Stella Katz, who also does an amazing BBQ Chicken (click here for the recipe) and a delicious Corn Quiche (amongst many other yummy dishes). Funnily enough, I ran into her and her husband last night, so I felt today’s recipe was even more appropriate. This salad is pretty easy to make, without the chopping and dicing of a ton of ingredients, and will serve 6-8 people. Enjoy!

Ingredients:

20 small new potatoes
5 green onions, minced*
1 English cucumber
2 tablespoons Lemon juice
1 teaspoon salt
¼ teaspoon paprika
4 tablespoons mayonnaise
1 bunch fresh dill, chopped*

* Click here to learn how to clean green onions and fresh dill.

Directions:

In a large pot, boil the potatoes (skin on), until fork tender. Drain the potatoes and allow them to dry and cool. Using a grater or food processor, finely grate the cucumber. You can leave the skin on or peel it, according to your preference. In the bowl of the processor, or a large mixing bowl, combine the grated cucumber, lemon juice, salt, paprika, mayonnaise and about half of the dill. Stir to combine. Toss the potatoes with the dressing, green onions and remaining dill. Refrigerate until ready to serve.

Roasted Asparagus, Avocado and Arugula Salad with Shallot Vinaigrette

Asparagus, Avocado & Arugula SaladThis is a gorgeous green salad that will serve 6 easily. You can also substitute the arugula for baby spinach or baby kale. If you’re having a dairy meal, try shaving some strips of parmesan over this salad for a finishing touch!

Ingredients:

⅓ cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel**
2 tablespoons Sherry wine vinegar (you can substitute with red or white wine vinegar)
1 ½ teaspoons Dijon mustard
⅓ cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed*
6 cups (lightly packed) arugula (about 5 ounces)*
3 tablespoons chopped fresh chives*
Salt and pepper, to taste
1 ripe avocado
⅓ cup pine nuts or hazelnuts (optional)

* Click here to learn about cleaning asparagus, arugula and chives.
** Click here for my tips on zesting lemons.

Directions:

Whisk first 5 in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. If you would like to make this ahead of time, it can be done a day in advance. Just cover and chill, then let stand at room temperature 30 minutes and re-whisk before using.

Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle ¼ cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12-15 minutes.

While the asparagus is cooking, place the pine nuts into a small skillet over medium heat and toast them for a few minutes till they turn golden brown and aromatic. Be careful, stir constantly, and keep a close eye once they start to brown—they can go from brown to burned very quickly. Once they’ve turned golden, pour them into a small bowl and reserve.

When the asparagus has finished cooking, remove from the oven and allow to cool to room temperature. Cut each stalk into 4-5 pieces each. Discard any overly tough ends that did not get tender during roasting. Cut the avocado into small cubes.

Combine arugula, chives, avocado and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper and toasted nuts. Serve warm or at room temperature.

Greek Orzo Salad

Greek Orzo SaladSo to end off pasta salad week, I thought I’d do one of my favourites. I love the tang of the olives, feta and artichokes, along with the kick of briney heat from the pepperonicini! For those of you that don’t like heat, you can reduce or even eliminate the use of the pickled peppers. For those that want a little bit more heat running through the salad, and not just on the bites that have bits of pepper, try adding some of the brine from the peppers to the dressing, swapping out for some of the vinegar. This is another salad, like most pasta salads, that gets better with time. This recipe will make 6-8 servings.

Ingredients:

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans artichoke bottoms, drained and roughly chopped*
2 tomatoes, diced (or about 20 cherry tomatoes, halved)
1 large English cucumber, diced
1 green pepper, diced
½-1 red onion, diced
1 cup crumbled feta cheese
1 cup black olives, preferably Kalamata, roughly chopped
3-4 pepperoncini, sliced thin (optional)
¼ cup chopped fresh parsley*
2 tablespoons lemon juice
6 tablespoons olive oil
5 tablespoons red wine vinegar
1 ½ teaspoons dried oregano
½ teaspoon freshly ground pepper
salt to taste (if needed)

* Click here to learn about artichokes and parsley.

Directions:

Bring a large pot of lightly salted water to a boil. Add Orzo and cook for 8 – 10 minutes (or according to box instructions); drain.

In a large bowl combine the orzo, artichoke hearts, tomatoes, cucumber, green pepper, onion, feta, olives, pepperoncini and parsley. Toss to combine.

In a small bowl, mix together the lemon juice, olive oil, red wine vinegar, dried oregano, salt and pepper. Taste and adjust the flavours as needed. Pour the dressing over the salad and toss to combine. Chill for an hour in the refrigerator and then serve.

If you are preparing the salad a day ahead, do as detailed above, but leave out the tomatoes, cucumber, green pepper and feta, adding these ingredients right before serving, so they don’t become soggy.

Old Fashioned Macaroni Salad

Here is a throwback to the old types of pasta salad that you used to see at big picnics. I’ve upped the flavour a bit by adding both tuna and eggs, as well as pickles, their brine and a dash of paprika. I hope you enjoy! This recipe will make 6-8 servings.

Ingredients:

1 ½ cups macaroni
1 can tuna, drained
3 hard-boiled eggs, chopped
4 green onions, sliced*
½ green bell pepper, chopped
½ red bell pepper, chopped
2 stalks celery, chopped
2 pickles, diced
1 teaspoon garlic powder
1 teaspoon paprika
1 ½ tablespoons pickle brine
less than 1 cup mayonnaise (add enough to bring together, but not to overwhelm)
1 tablespoon prepared mustard (yellow, Dijon or honey)
salt to taste
ground black pepper to taste

* Click here to learn how to clean green onions.

Directions:

Cook noodles in a large pot of salted boiling water according to the directions on the package, until al dente. Drain the noodles, and set them aside.

In a large bowl, mix together the pasta, tuna, eggs, green onions, celery, pickles, green and red bell pepper.

In a small bowl, mix together the garlic powder, paprika, pickle brine, mustard, salt, pepper, and about half the mayonnaise. Taste for flavouring.

Add the sauce to the pasta mixture, and mix well to combine. Add more mayonnaise if needed to help bring it together, or if you’d like it creamier. The salad should be a little “wet” at first, as the noodles will soak up the moisture in the dressing, and you want it to be a little wetter at first, so that it is not too dry later. Refrigerate until ready to serve.

Pasta Salad with Red Peppers, Chives, & Goat Cheese

Pasta Salad with with Red Peppers, Chives, & Goat CheeseThis is a nice light pasta salad that would go well with some crusty bread, or a light fish dish for a complete meal. I personally LOVE goat cheese, but you can add as little, or as much, as you like to this dish. If you wanted to make it more of a Greek style, change the goat cheese to feta, and the green olives to kalamata. This salad will serve 6-8 people. Enjoy!

Ingredients:

3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
½ red onion, finely chopped
sea salt, to taste
coarsely ground black pepper, to taste
1 ½ cups frozen corn kernels
1 (12-ounce) jar fire-roasted red peppers, drained, rinsed, patted dry with paper towels, and chopped*
2 cups cooked shell pasta (about 1 ½ cups uncooked)
¼ cup chopped chives**
¾ cup chopped marinated pitted green olives (if possible, look for olives marinated in garlic and extra virgin olive oil from your deli olive bar)
1 pint cherry tomatoes, cut in half
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ – ½ cup crumbled goat cheese (to taste)

* You can also make your own roasted red peppers, using the recipe found here.
** Click here to learn how to clean chives properly.

Directions:

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the garlic and onion, and sauté for 3–4 minutes, or until onion is softened. Season onion with salt and pepper to taste. Add frozen corn to the skillet and sauté for 2–3 minutes. Mix in the red peppers and cook for an additional 2 minutes. Remove the skillet from the heat.

Transfer the onion, corn, and red pepper mixture to a large serving bowl. Toss in the cooked pasta shells, chives, olives, and cherry tomatoes. Season to taste with salt and pepper.

In a small bowl, whisk together the remaining oil, vinegar, mustard, oregano and thyme. Pour the vinaigrette over the pasta salad and gently toss to mix. Stir in the crumbled goat cheese. Cover with plastic wrap and refrigerate until serving time.

Note: Pasta salad can be made up to one day in advance.

Corn, Rice, Tomato & Arugula Salad

Corn, Rice, Tomato & Arugala SaladThis is a great light salad that is even better the second day, as the flavours have had a chance to meld. If you can find fresh corn, it’s definitely worth it! This recipe will serve 6.

Ingredients:

1 cup rice
4 ears of fresh corn, husked & silks removed (or one 341ml can of corn niblets)
2 cups cherry or grape tomatoes cut in half
1 cup fresh arugula leaves or spinach*
1 fresh jalapeño, seeded and thinly sliced (optional)
1 cup red onion, cut into thin slices (approximately ½ small red onion)

For Dressing:

4 tablespoons red wine vinegar
3 tablespoons olive oil
Salt and Pepper to taste

* Click here to learn how to clean arugula and spinach.

Directions:

Prepare the rice according to package directions and cool. Cook corn in boiling water for 3 minutes. Drain. Let ears cool, and then trim the corn off the cob by cutting closely to the cob in long strips. Carefully lay aside. Combine cooled rice, halved tomatoes, onion, jalapeño and arugula in a serving bowl. Carefully arrange corn strips on top of rice mixture and drizzle the salad dressing over all. Refrigerate at least an hour before serving.