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20160229 Margret's Mesclun Salad


Margret's Mesclun Salad


    • Mesclun mix

    • Grape tomato (halved)

    • Strawberry (sliced and hulled)

    • Blueberry

    • Cucumber (thinly sliced)

    • Spicy candy pecans

    • Fig balsamic dressing



Toss salad greens, tomato, cucumber and berries together. Add dressing and gently toss. Garnish with spicy candy pecans.


20160229 Pasta Salad


Pasta Salad


    • 1/2 box of Barillia pasta

    • 5-8 cherry/grape tomatoes

    • 1/4 red sweet peppers large dice

    • 1/4 green pepper large dice

    • 1/4 orange/yellow sweet pepper large dice

    • 1/3 of a cucumber

    • 1/2 of a red onion large dice

    • *optional: chickpeas, artichoke hearts, olives, chunks of cheese or feta cheese



  • 1/4 cup balsamic white balsamic vinegar
  • 1/3 cup olive oil
  • *optional tablespoon white or red wine
  • 1/2 of a lemon juiced
  • 1 tsp Dijon mustard
  • 1 tablespoon Italian dried herbs or basil
  • Sugar to taste
  • Salt to taste
  • Ground black pepper to taste
  • *Optional: clove of crushed garlic can be added for flavour to dressing



  1. Bring a pot of water to a boil and add pasta. Cook until al dente. Drain pasta and immediately stop the cooking process by rinsing and covering pasta with cold water (if storing overnight drizzle with olive oil and put in a Ziplock or Tupperware).

  2. Put dry herbs, crushed garlic, salt, pepper, sugar into a bowl.

  3. Add lemon juice, mustard, and vinegar then whisk.

  4. In a constant stream, pour olive oil and continue whisking until everything is incorporated. Taste, and adjust seasoning if necessary.

  5. Cut vegetables and put in a bowl add pasta (and cheese-if using cheese) and toss gently. Pour dressing onto pasta and vegetables and toss gently. If using feta cheese, crumble over top.


Posted: 2016-29-02