Salads – We Heart Local BC

June 23, 2021

Warba Potato Nicoise Salad with Herb Salad Dressing

Nicoise salad hails from Nice, France on the Mediterranean Sea. It is traditionally made with tomatoes, hard-boiled eggs, Nicoise olives, […]

May 19, 2021

Balsamic Glazed BC Strawberries and Chevre Salad

Ingredients 8 cups (2 L) mesclun salad mix 11/4 cup (50 mL) balsamic vinegar 2 cups (500 mL) sliced BC Strawberries […]

May 18, 2021

Asparagus Salad with Strawberries, Radish and Goat Cheese

Ingredients 8 cups (2 L) mesclun salad mix 1/4 cup (50 mL) balsamic vinegar 2 cups (500 mL) sliced BC […]

April 1, 2021

Warm Carrot Salad

Ingredients 8 BCfresh Carrots, thickly sliced diagonally (about ½ inch/1 cm thick) 1/3 cup (75 mL) extra-virgin olive oil 1/4 […]

April 1, 2021

Shaved Parsnip Salad with Grapefruit

Ingredients 1 1/2 BCfresh parsnips, peeled 1 cup (250 mL) kale leaves, stalks removed and torn into bite sized pieces […]

March 22, 2021

Roasted Two-Beet Panzanella Salad

This colourful, rustic salad toss combines Mediterranean ingredients, such as fresh basil, tomatoes and olive oil with a duo of […]

February 23, 2021

Chicken Quinoa Bowl with Broccoli and Tomato

We’ve put together a simple, yet stunning dinner or lunch recipe for you! The chicken can be marinated the night […]

November 2, 2020

Balsamic Roasted Beet Salad

Ingredients 8 medium-sized beets from red beet bunch ½ cup balsamic vinegar ½ cup olive oil 2 teaspoons Dijon mustard  Black truffle-infused sea […]

September 11, 2020

BCfresh Brussels Sprouts Chicken Caesar Salad

Using shredded Brussels sprouts adds a healthy and flavourful spin to this classic salad. Ingredients 5 cups (1.25 L) shredded […]

April 16, 2020

Pea & Pesto Pasta

Note: Leftover pesto can keep for three days in the refrigerator. You can use it again on other pasta, add […]

April 16, 2020

Warm Potato Salad

Recipe developed for We Heart Local BC by Melissa Lucchetta: Season and Serve Blog Ingredients For the Potatoes Water, for […]

March 6, 2020

Warm Kale and Caramelized Wild Mushroom Salad

Ingredients ½ cup (120ml) extra-virgin olive oil, divided 1 pound (450g) assorted cultivated and/or wild mushrooms (cremini, shiitake, oyster, chanterelle, […]