The Salad Board 2

Gourmet homemade dressings and a novel presentation will make these bistro-style salads a menu star.

Prep time: 5 min
Makes: 1 serving
Cook time: 0 min

Nutritional Information

PER SERVING

Calories 150
Fat 7 g
Saturated Fat 4 g
Cholesterol 15 mg
Carbohydrate 21 g

Fiber 0 g
Sugars 11 g
Protein 2 g
Sodium 120 mg
Potassium* 45 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

Ingredients

1 cup / 250 g Burnbrae Farms Liquid Whole Egg, well shaken: Burnbrae Farms Liquid Whole Egg, well shaken
1/4 cup / 60 mL Dijon mustard: Dijon mustard
2 cloves garlic, minced: cloves garlic, minced
2 tsp / 10 mL salt: salt
1/2 tsp / 2 mL ground white pepper: ground white pepper
4 cups / 1 L neutral flavoured oil such as grapeseed, safflower or canola: neutral flavoured oil such as grapeseed, safflower or canola

Directions

Blend egg, mustard, garlic, salt, pepper in a high-powered blender until smooth. With the motor running on lowest setting, very gradually drizzle in oil.
Once uniform, blend in Dressing Add-Ins for 30 seconds on low speed until smooth. Makes about 3 cup (750 mL). Reserve in refrigerator for up to 4 days.
Salad Board: Use suggested Salad Combinations as a guide, arranging greens first and suggested toppings decoratively on top. Drizzle with dressing or serve on the side.

	Dressing Add-Ins	Salad Combinations
Summery Cobb	• 2 tbsp (30 mL) each chopped chives, parsley and dill • 1/4 cup (60 mL) buttermilk • 2 tbsp (30 mL) each white wine vinegar and lemon juice	• 2 cups (500 mL) chopped iceberg or mixed greens • 5 oz (150 g) grilled or breaded chicken breast, cubed • 1/4 avocado, sliced • 1/2 cup (125 mL) mixed grape tomatoes • 1/4 cup (50 mL) thinly sliced radishes and shredded red cabbage • 2 Burnbrae Farms Hard Cooked Eggs, quartered • 1 oz (30 g) cubed aged Cheddar cheese
Steak & Egg	• 3 oz (90 g) crumbled blue cheese • 1/2 cup red wine vinegar • 1/4 cup (60 mL) chopped green onion • 1 tbsp (15 mL) granulated sugar	• 2 cups (500 mL) baby kale or mixed greens • 6 oz (180 g) grilled steak, sliced • 1 portobello mushroom, grilled and sliced • 1/2 cup (125 mL) mixed grape tomatoes • 1/4 cup (50 mL) thinly sliced red onion and garlic croutons • 2 Burnbrae Farms Hard Cooked Eggs, chopped • 1 oz (30 g) crumbled blue cheese
Loaded Chicken Caesar	• 4 cloves grated garlic (*added during first blending) • 1/2 cup (125 mL) grated Parmesan cheese • 1/4 cup (50 mL) red wine vinegar • 2 tbsp (30 mL) each anchovy paste, Worcestershire sauce and lemon juice	• 2 cups (500 mL) torn romaine • 5 oz (150 g) grilled chicken breast • 1/2 cup (125 mL) halved grape tomatoes • 2 slices cooked bacon, crumbled • 1/4 cup (50 mL) garlic croutons • 2 Burnbrae Farms Hard Cooked Eggs, grated • 1 oz (30 g) shaved Parmesan cheese
Canadian Niçoise	• 2 tbsp (30 mL) each chopped chives, parsley and tarragon • 3 tbsp (30 mL) each white wine vinegar and lemon juice • 2 tbsp (15 mL) each drained capers and honey	• 2 cups (500 mL) mixed baby greens or spinach • 5 oz (150 g) flaked grilled trout or sliced chicken • 1/2 cup (125 mL) each blanched green beans and cooked, halved red potatoes • 1/2 cup (125 mL) halved grape tomatoes • 2 Burnbrae Farms Hard Cooked Eggs, quartered • 1/4 cup (50 mL) each black olives and sliced red onion

Tips

Replace homemade dressings with a prepared salad dressing of your choice.
Double or quadruple the salad on a larger board for a "serves 2 or family-style" entree.
For an authentic-style Caesar, toss greens with dressing before assembling and layering with remaining salad ingredients.