Quinoa Salad with Chicken, Avocado & Oranges


I love a big quinoa salad – not least of all because quinoa can be cooked and kept in the fridge to dole out into nutrient-dense salads all summer long. It’s gluten free, high in protein and fibre, and as technically a seed, it’s lighter in texture than most whole grains.

This combination makes use of leftover roast chicken (or pick one up at the deli if it’s too hot to cook) – try adding just about anything in season, or from your garden.

Read More

Mediterranean Watermelon Salad

watermelon salad

Summer is (almost) here – depending on where you live – and watermelons are starting to fill up produce shelves. We love a good watermelon salad – that juicy, sweet crunch goes so well with so many other ingredients – it’s a great way to rehydrate and delivers a healthy dose of lycopene. Here’s a unique salad for this long weekend’s backyard barbecue – it’s sure to be popular all summer long!
Read More

Spicy Soy Chicken Salad

soy chicken salad
This is a little tweak on the original ladies’ recipe for Korean Chicken Salad. It’s got all of the rich soy sauce flavour (with a little bit of spice) of the original, with a couple modern updates. This meal-sized salad easily makes a full dinner for a family of four — if you don’t like iceberg lettuce, switch it out for your favourite green.

Read More

Kale and Brussels Sprout Slaw


Kale and Brussels Sprout Slaw
Serves 6
  1. Dressing
  2. 1⁄4 cup olive oil 60 ml
  3. 2 TBSP freshly squeezed lemon juice 30 ml
  4. 2 TBSP cider vinegar 30 ml
  5. 1 TBSP grainy or Dijon mustard 15 ml
  6. 1 TBSP liquid honey 15 ml
  7. Salad
  8. 5 cups loosely packed kale 1.25 L
  9. 8 large Brussels sprouts ends trimmed
  10. 1 small apple diced
  11. 1⁄3 cup crumbled feta cheese 75 ml
  12. 1⁄3 cup chopped pecans, toasted 75 ml
  13. (see tip, below)
  1. Dressing: In a small bowl or jar, whisk or shake together oil, lemon juice, vinegar, mustard and honey.
  2. Salad: Pull the kale leaves off the stalks and discard the stalks. Stack and thinly slice the leaves. Halve the Brussels sprouts lengthwise and thinly slice. In a large bowl, combine kale, Brussels sprouts, apple and feta. Drizzle with dressing and toss to combine. Serve sprinkled with pecans.
  1. Tip: Toast pecans in a small dry skillet over medium heat, shaking the pan often, until pale golden and fragrant. Let cool before adding to your salad.
The Best of Bridge https://www.bestofbridge.com/

Spiced Roasted Cauliflower

Tired of steamed cauliflower? Try roasting it!

Spiced Roasted Cauliflower
  1. 1 head cauliflower 1
  2. 2 tbsp vegetable oil 30 ml
  3. 2 tsp chili powder 10 ml
  4. 1 tsp ground cumin 5 ml
  5. 1⁄2 tsp salt 2 ml
  6. 1⁄4 tsp freshly ground black pepper 1 ml
  1. Preheat oven to 425°F (220°C). Separate cauliflower into florets. Toss with oil and spread out on a baking sheet. Sprinkle with chili powder, cumin, salt and pepper, then toss to coat. Roast for 20 to 30 minutes, stirring once or twice, until tender and golden.
  2. Serves 4 to 6.
The Best of Bridge https://www.bestofbridge.com/


Island Pork Tenderloin Salad


The superb flavor of jerk pork – the perfect dinner for a summer’s day. This recipe looks involved but it’s not.

Island Pork Tenderloin Salad
  2. Pork
  3. 2 tsp. salt 10 mL
  4. 1⁄2 tsp. black pepper 2 mL
  5. 1 tsp. ground cumin 5 mL
  6. 1 tsp. chili powder 5 mL
  7. 1 tsp. cinnamon 5 mL
  8. 2-3 pork tenderloins (21⁄2-3 lbs. TOTAL) 1-1.5 kg
  9. 2 Tbsp. olive oil 30 mL
  10. Glaze
  11. 1 cup packed dark brown sugar 250 mL
  12. 2 Tbsp. finely chopped garlic 30 mL
  13. 1 Tbsp. Tabasco 15 mL
  14. Vinaigrette
  15. 3 Tbsp. fresh lime juice 45 mL
  16. 1 Tbsp. fresh orange juice 15 mL
  17. 1 Tbsp. Dijon mustard 15 mL
  18. 1 tsp. curry powder 5 mL
  19. 1⁄4 tsp. black pepper 1 mL
  20. 1⁄2 cup olive oil 125 mL
  21. Salad
  22. 3 Navel oranges, peeled, white 3
  23. pith removed
  24. 6 cups baby spinach, trimmed 1.5 L
  25. 4 cups thinly sliced Napa cabbage 1 L
  26. 1 red pepper, in thin strips 1
  27. 1⁄2 cup golden raisins 125 mL
  28. 2 firm-ripe avocados, peeled & 2
  29. cut diagonally into thin slices
  2. To prepare pork: preheat oven to 350°F (180°C). Combine salt, pepper, cumin, chili powder and cinnamon. coat pork with spices. Heat oil in ovenproof frying pan over moderately high heat; brown pork, turning often. Leave in pan.
  3. To make glaze: Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20 minutes. Let stand at room temperature for 10 minutes.
  4. To make vinaigrette: whisk together juices,mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly.
  5. For the salad: cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with 1⁄2 cup (125 mL) vinaigrette.
  6. To assemble salad: cut pork at a 45° angle into 1⁄2" (1.3 cm) slices. Line a large platter with dressed salad. arrange sliced pork, oranges and avocado
  7. in rows on top. Drizzle some vinaigrette over avocado and oranges. Pour juices from frying pan over pork.
The Best of Bridge https://www.bestofbridge.com/