The Salad Board

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
  • Carbohydrates 21 g
  • Fibre 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
1/4 cup / 60 ml
Dijon mustard
2
cloves garlic, minced
2 tsp / 10 ml
salt
1/2 tsp / 2 ml
ground white pepper
4 cups / 1 L
neutral flavoured oil such as grapeseed, safflower or canola

Directions

  1. 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.
  2. 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.
  3. 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.