Salad

"Oh baby! This zesty, warm baby potato salad is absolutely addictive. I have to admit, I'm not a big asparagus fan, but when I roast it for this filling salad, I go absolutely crazy for it! This is a fantastic recipe for spring, when the weather is still on the cool side and asparagus and baby potatoes are in season. After roasting the veggies so they're buttery and crispy, I toss them in my creamy, rich, and slightly spicy Old-Fashioned Mustard Dressing along with fancy French green lentils, crunchy red onion, and fresh, herby dill.

"This warm, bright, and flavorful salad is a wonderful weeknight option when you don't want to do a lot of fussing but are still craving a filling, protein-packed bowl. All you have to do is roast some chickpeas and sweet potatoes, and toss some greens in my easy lime dressing. This dressing lives up to its name, using just three ingredients and taking 3 minutes to prepare! The sweet potatoes and chickpeas are topped with spicy cayenne pepper to give the salad a bit of heat, which the lime and maple dressing balances with light sweetness.

This is a variation on a salad we tried at 3 Patapoufs patisserie in Hochelaga, recreated as best as we could at home. I like to add a grain such as farro. I've added edamame beans in a pinch when I was short of chickpeas.

"The perfect salad to make anytime of year since good apples are always easy to come by. Spinach is layered with fresh juicy apples, crunchy pecans, tangy feta, sweet cranberries, salty bacon and it's finished with bright cider vinaigrette."

"This green bean salad is made with fresh green beans, tomatoes, feta cheese and olives, all tossed in a Greek style dressing. An easy and satisfying salad that’s full of bright flavors and colors."