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Reader salad (Instagram)
Reader salad (Instagram)

Seven days, seven salads: Salad days go out with a bang Add to ...

Share your own winning salad with us: Tweet or Instagram a pic4189222ture with #friendswithsalad (don't forget to list ingredients!).

Tad Seaborn for The Globe and Mail

It’s a Slice

Yes you do have time to make this salad. Two ingredients. It doesn’t get easier. Beautiful enough for entertaining, the creamy, ripe avocado is brightened with the sweet, tangy notes of seasonal grapefruit. Serve with a sprinkle of sea salt or whisk some of the grapefruit’s leftover juices with a drizzle of honey for a tasty dressing. Choose an avocado that yields to slight pressure, remove the peel and pit and slice. Section your grapefruit by cutting both ends off the grapefruit (to reveal the interior) and stand on end (this will stabilize it). Following the curve of the fruit, now cut away the peel and pith in sections revealing the flesh. Using a paring knife, slice into each segment between the membranes (at an angle) to slice it out it and create a wedge. Squeeze the grapefruit to release remaining juices to use as your dressing- mix with a few drops of honey. – Sue Riedl
Tad Seaborn for The Globe and Mail

A new classic

A classic combination of sweet and salty to satisfy your lunch cravings. Creamy blue cheese, tender Boston lettuce and delicate frisée make for eye candy on a plate, especially when you add ruby red slices of apple and caramel-coloured nuts. You can combine any lettuce including iceberg, but Boston (a.k.a. butter lettuce) provides a nice silky texture. Add your favourite blue cheese, candied pecans, slices of red delicious apple and dried cherries or cranberries. For the dressing: Whisk ¼ cup cider vinegar, 1 tsp Dijon mustard, 2 teaspoons maple syrup and ½-3/4 cup olive oil. Season with salt and pepper. Taste and adjust. Dressing will serve six.  

Tad Seaborn for The Globe and Mail

Curried Shrimp

This curry shrimp salad is crunchy, tender and refreshing whether straight from the fridge or the cooler bag (in case you’re taking it winter camping). You don’t have to worry about chopping anything extremely fine, as the slightly chunky quality of the vegetables against the tender shrimp is part of the appeal. This serves four as an appetizer. Combine two cups of cooked and cooled shrimp (small to medium) with 1/2 cup diced celery, 1/2 cup diced red onion, 1 cup halved grape tomatoes, 1/2 cup diced avocado, 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/4 teaspoon curry, 1/8 teaspoon smoked paprika and salt and pepper (to taste). Mix well, serve chilled. – Sue Riedl
Tad Seaborn for The Globe and Mail

Winter Fruit Bowl

Pomelos, blood oranges, pink grapefruits, tangelos, mandarins. Just some of the sweet and flavourful citrus fruits in season during the winter. No reason you have to lament your summer fruit salad, you can get your Vitamin C in a jewel-like bowl of winter’s finest and juiciest. Add some sweet and tangy kiwi and a sprinkle of rich red pomegranate and you may wish winter hung around a little bit longer. Section your citrus by cutting both ends off the unpeeled fruit (to reveal the interior) and stand on end (this will stabilize it). Following the curve of the fruit, now cut away the peel and pith in sections revealing the flesh. Using a paring knife, slice into each segment between the membranes (at an angle) to slice it out it and create a wedge. Compose your fruit bowl adding the kiwi and pomegranate. Drizzle with some fresh Meyer lemon mixed with a little agave. – Sue Riedl
Tad Seaborn for The Globe and Mail

The Great Halloumi

This is an ideal salad with roast chicken or any roast meat. The addition of roasted sweet potato and grilled halloumi makes this a satisfying make-ahead meal on its own. Serves four-six as a side. Wash but don’t peel one small sweet potato and slice into thick wedges. Toss in olive oil and bake on a parchment-lined cookie sheet at 400 for about 20 minutes or until tender. When cool, cut into bite-sized pieces. Cook one cup of raw quinoa and cool. Chop a red and a yellow bell pepper into bite-sized pieces and slice half a red onion thinly. Combine with the quinoa and sweet potatoes and toss with a vinaigrette of 2 tbsp cider vinegar, 1 tsp maple honey mustard and 6 tbsps olive oil. For the halloumi: slice and pan-fry on medium in a non-stick pan till golden on each side. – Sue Riedl
Instagram

Reader's Salad: Carolina Espinel

"Colorful lunch: asparagus, heirloom tomatoes, kalamata olives and goat cheese, over mixed greens w/ balsamic dressing"
Instagram

Reader's Salad: Staceee5

"Moroccan Quinoa Salad (the quinoa was added post picture): Black beans, yellow peppers, peas, fresh mint, cherry tomatoes with lemon juice and olive oil"
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