Barbara Lockert with Barb's Kitchen Centre whips up a tasty and fresh spring salad with balsamic vinaigrette. Click here to learn more about Barb's Kitchen Centre.

Spring Salad

  • Variety of lettuce, arugula, spinach, washed and torn into small pieces
  • Zucchini or cucumber, washed and peeled into wide strips
  • Carrots, washed, peeled if necessary, and julienned
  • Cherry or grape tomatoes, washed and halved
  • Eggs, hard boiled and sliced
  • Leaf lettuce leaves, washed and left whole

Directions: Place whole leaf lettuce on a salad plate. Top with a variety of lettuce etc. for color. Curl and arrange zucchini or cucumber strips, julienned carrots, sliced egg and small tomatoes on the leaf lettuce. Grill a boneless, skinless, chicken breast or boneless pork chop. Slice thinly and place on top of the lettuce. Drizzle with Balsamic Vinaigrette, grind fresh pepper over salad and serve.

Balsamic Vinaigrette

  • 1 garlic clove, minced
  • 1/2 tsp Dijon mustard 2 ml
  • 1 tbsp balsamic vinegar 15 ml
  • 2 tbsp raspberry vinegar 30 ml
  • 1 tbsp brown sugar 15 ml
  • ¼ cup olive oil 60 ml
  • Salt & freshly ground pepper to taste

Directions: Put first five ingredients into a small bowl. Gradually whisk in oil. Add salt and pepper, as desired. Just before serving, shake well and drizzle over salad ingredients. Store dressing in refrigerator.