My Sweet Marie

Posts Tagged ‘salad

I made this dressing 19 years ago for a wedding that I catered. Shout out to Carrie and Phil! This was the dressing on the salad and if I remember correctly, I had made an adding error and had put too much pepper in it! It was still popular! It’s lovely on greens with almonds, berries, chicken and goat cheese but truly good on any salad! Enjoy!


  • 1/4 cup yogurt plain, non-fat (goat’s yogurt or soy for dairy-free)
  • 1/3 cup orange juice
  • 2 tbsp. lemon juice
  •  1-2 tbsp. lemon or orange zest
  • 1 tbsp. olive oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/4 tsp pepper
  • 1 tsp honey
  • dash of salt

Blend all together till smooth! Voila!


Tomorrow I will be having the kids for dinner, and I thought I’d do up a little something for an appetizer, what to have, what to have? After a bit of browsing, I found a seafood concoction by the Barefoot Contessa which inspired me. I didn’t use her recipe but it inspired me none-the-less! Here’s what I did:


  • 1 kg of seafood ( I used calamari, shrimp, octopus and mussels, no shells)
  • 2 tbsp. olive oil
  • 2 lemons (zest and juice of 1 1/2 and slice the other half, very thing)
  • 2-3 cloves garlic crushed
  • red pepper flakes to taste
  • 1 tsp oregano
  • 1/4 cup fresh parsley
  • 1 tomato diced finely
  • salt and pepper to taste


  1. Cook the seafood as directed on package. I used frozen seafood and steamed it. You could poach it in white wine for a lovely taste as well.
  2. Make your dressing with all the other ingredients except the sliced lemons.
  3. Add the cooked and cooled seafood to the dressing in a large bowl. Let sit overnight.
  4. Serve in chilled martini glasses or other fancy glass, garnished with a lemon slice or two and a basil or mint leaf. This should give you 6-8 appetizer servings@ 4 WW points each.

It’s that time of year again. Bring on the salads and outdoor picnics!


    • 1/4 cup olive oil
    • 2 tsp orange zest
    • 1/4 cup fresh orange juice
    • 2 Tbsp fresh lemon juice
    • 1 Tbsp honey
    • 1 tsp dijon mustard
    • 1/4 tsp salt
    • 1 Tbsp poppy seeds
  • 1 lb chicken, grilled
  • 9 oz baby spinach
  • 1 medium avocado, cored and diced
  •  4 oz crumbled feta (goats for non-dairy)
  • 1/4 cup chopped walnuts or pecans, toasted
  • 1 cup sliced strawberries


  • Add olive oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
  • Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.

I made this salad Christmas Eve to go with our ‘tourtieres’. It was a big hit! give it a try, it’s easy, you can make it ahead of time and so very tasty! Ingredients:

  • 2-3 crowns of broccoli, cut into florets
  • 1/2 cup dried cranberries (raisins or dried cherries are an option too)
  • 1 cup bacon bits
  • 1/2 cup sunflower seeds


  • 1 cup mayo
  • 1/4 cup vinegar
  • salt and pepper to taste
  • 1 tbsp. sugar, stevia or honey


  1. Cut your broccoli into bite-sized florets. Dip them into very hot water to just brighten them up a bit, then dip into ice cold water to crisp them up. Drain well.
  2. In a large mixing bowl, mix the dressing then add all the ingredients together. Chill in fridge.
  3. Can be made up several hours ahead of time and in fact leftovers are great the next day too!
  4. enjoy!
  5. ** To make vegetarian style, omit the bacon bits and add pumpkin seeds or slivered almonds.

May is Celiac awareness month and to celebrate what better way than food?since today is Cinco de Mayo why not combine all these things and partake in a progressive dinner with some fellow bloggers. So grab your chef knife, a few ingredients, pour yourself a margarita and join us all for dinner! Start with  for an appetizer, then back to my blog for your salad with me. Next you’ll go to for dinner and finish with a delicious dinner with! here’s a recipe for a Mexican Salad that is pretty to look at and even better to the palate! Enjoy!


  • 1 head of romaine washed and sliced thin
  • 1 pint of cherry tomatoes rinsed
  • 1 avocado pitted, sliced thinly
  • ½ red or green pepper sliced thinly
  • 1 pkg of cole slaw mix
  • 1 can black beans rinsed and drained
  • 2-3 green onions sliced
  • ½ cup fresh or frozen corn(thawed and warmed)
  • 1 cup shredded Monterey jack cheese or goat cheese if dairy allergy or Dayia cheese
  • ½ cup salsa
  • ½ sour cream
  • 4-6 corn tortillas



  • ½ c. olive oil
  • 1/3 c. lime juice
  • ¼ c. cilantro chopped
  • 1 tbsp honey
  • 1 tsp cumin
  • ½ tsp chilli powder or flakes if you like spice
  • Salt and pepper to taste


  • Make your dressing by whizzing all the ingredients together and let rest while you gather your salad.
  • layer all the ingredients for the salad in a large salad bowl. The cole slaw mix makes this authentic as in mexico cabbage is very common in their salads.
  • Brush your tortillas with olive oil and sprinkle with a taco seasoning or not, slice into thin strips, and bake till crispy but not brown! Top the salad with these, they’ll add a very welcome crunch to the salad.
  • serve with the salad dressed or dressing on the side depending on your group size.
  • Serve the salad with sour cream and salsa on the side for those that like that.
  • Would be great with shredded deli chicken for a complete meal or browned ground beef cooked with taco seasoning!
  • A salt-rimmed margarita would be the ideal beverage to accompany this salad but a simple pinot grigio would work as well!





Feeling like a Greek salad today? here’s a quick and easy recipe for you!

For the salad you’ll need;

  • lettuce of choice, I like baby greens
  • tomatoes chopped
  • cucumber sliced
  • red onion sliced thin
  • feta cheese, I use goat’s feta for dairy-free
  • red or green pepper sliced
  • black olives sliced if you like them!

Dressing Ingredients:

  • 1/2 cup olive oil
  • 1 tsp Dijon mustard
  • 2/3 cup red wine vinegar
  • 1/2 lemon juiced
  • 1 tsp oregano, basil, garlic powder, onion powder
  • salt and pepper



  1. Layer your salad ingredients for a lovely presentation.
  2. shake the dressing ingredients in a cruet or a jar.
  3. Serve the salad already dressed or on the side, either will be great!
  4. Enjoy!

This is a salad just chock full of super foods! It is tasty, easy to make and it is something different to serve to your family or guests! I think you’ll like it. Remember to slice your kale real thin, easier to digest, not to mention chew! Go kale!


  • 1/2 -1 head Kale
  • 1/2 broccoli shredded
  • 8-10 brussel sprouts sliced very thin(mandolin or food processor)
  • 1/2 green cabbage shredded or sliced very thin
  • 1/2 radicchio sliced thin or chopped
  • 1/2 cup dried cranberries or cherries
  • 1/4 cup pumpkin seeds roasted

Poppyseed dressing:

  • 2/3 cup cider vinegar
  • 1/4 cup honey
  • 1 -2 tbsp. Dijon
  • 1/2 tsp salt
  • 1 tbsp. poppy seeds
  • fresh ground pepper
  • 1/3 cup olive oil


  1. Mixed all the salad ingredients in a large bowl. I like to use the food processor’s slicing blade to slice all my kale, brussel sprouts etc, but you do what works for you!
  2. Mix all the dressing ingredients into your cruet or a mason jar and shake!
  3. Just before dinner, pour the dressing over the salad and toss!
  4. This is a healthy, tasty salad that most people would love!
  5. Enjoy!