danawyyc

Salad #22 – Grilled Vegetable Salad

June 20, 2013 by danawyyc 2 Comments

Barbecue season is upon us, or at least there is no longer snow on the ground. On of the few days it hasn’t been raining, I threw together this roasted vegetable salad. Getting the timing right on the roasting can be a little tricky – I started out with a lot more asparagus than I ended up with. Aside from that, the salad is quite simple and very delicious. You can use any number of good roasting vegetables in addition or instead of the ones I used including carrots, eggplant, fennel or squash.

Grilled Vegetable Salad

(adapted from Grill This Not That’s – Grilled Vegetable Salad)

Salad #22 - Grilled Vegetable Salad

Ingredients

Salad Ingredients
3 peppers (different colors are pretty)
1 zucchini
1 yellow onion
handful of asparagus (more if you are prone to burning things)
olive oil
Dressing Ingredients
extra virgin olive oil
garlic (I used garlic powder but if you like more of a bite a couple grated garlic cloves would work too)
red wine vinegar (or sherry vinegar)
coarse salt

Instructions

Snap the woody ends of the asparagus. Cut the onion in half across the middle. Cut the zucchini in half. Cover all the vegetables lightly in olive oil.
Turn your grill on to medium heat and lay the vegetables on it.
Your vegetables will be done in 5-20 minutes. My reference says that asparagus should be done in 10 minutes on high heat but most of it was burnt beyond saving after 5 so check to see if anything might need turning after a couple of minutes. After that check and turn your vegetables every 5 minutes. You want your vegetables to be tender but retain a little bite. Your peppers (or eggplant if you're using that) should be covered in char when they are done.
Stick the peppers (and eggplant) in a plastic bag for 5 minutes and then peel off the skin.
Slice all the vegetables into bite sized strips or chunks.
Drizzle with extra virgin olive oil, red wine vinegar, garlic and salt.

Did They Eat It?

Gordie (4 year old): refused to try it.

Richard: Quite enjoyed that even though I had just finished a big bowl of ice cream.

Bronwen: Great. Well grilled – the vegetables retained their texture and flavor but were still very soft.

Anne: Delicious. Really really good. I like the flavor of barbecue vegetables. I even ate the onions even though I usually don’t.

Stephen: Really tasty.

Dana: I can’t wait to experiment with different kinds of vegetables. I will definitely be making this again.

What’s your favorite thing to grill on the barbecue? Do you like grill vegetables?

Salad #21 – Strawberry Avocado Salad with Maple Dressing

June 18, 2013 by danawyyc Leave a Comment

This salad marks the halfway point of my 52 Salads Challenge. I’ve found inspiration for the salads from pinterest, cookbooks, food blogs and increasingly I’m getting suggestions from friends for salads they love. This salad was recommended to me by my friend Catherine (who writes a funny blog at http://www.catherinedabels.com/). Her nutritionist recommended it to her and it’s easy to see why. It contains healthy fats from the avocado, protein from the almonds and a flavorful dressing that isn’t high in fat or sugar. This salad would be perfect for a light lunch or dinner.

Strawberry Avocado Salad with a Maple Dressing

Salad #21 - Strawberry Avocado Salad with Maple Dressing

Ingredients

Salad Ingredients
1 avocado
10 strawberries
½ cup sliced almonds
1 romaine heart
Dressing Ingredients
1 TBSP maple syrup
2 TBSP olive oil
1 TBSP cider vinegar
1 tsp lemon juice

Instructions

Chop or rip the lettuce into bite sized chunks. If you are chopping, using a non-metalic knife will prevent it from browning.
Cut the strawberries into quarters.
Cut the avocado in half lengthwise. Pop out the pit and score the flesh of the avocado into squares. Use a spoon to scoop them out.
Mix the dressing ingredients together by either shaking well in a small container with a lid or whisking them in a small bowl until well combined.
Layer the salad with the lettuce on the bottom, then the avocado and strawberries and top with the almonds. Drizzle some dressing over the salad.

Did They Eat It?

Gordie (4 years): Acted like I was trying to feed him live grasshoppers. He refused to try it.

Nicky (15 months): enjoyed the strawberries and avocado

Stephen: It was good.

Dana: I really loved this salad. It was refreshing and sweet. Stephen didn’t finish his half, so I finished it for him.

Salad #20 – Watermelon Salad with a Sesame Ginger Dressing

June 16, 2013 by danawyyc 1 Comment

My husband has been suggesting that I make a watermelon salad for a couple months. I don’t recall ever having one before but I thought I would give it a try now that watermelons are in season. It turned out even better than I expected. This would make a nice fresh salad for a BBQ. If you doubled the recipe, it would be great for a crowd too.

Watermelon Salad with Sesame Ginger Dressing

(Adapted from Hola Jalapeno’s Watermelon and Apricot Salad)

Salad #20 - Watermelon Salad with a Sesame Ginger Dressing

Ingredients

Salad Ingredients
2 lbs seedless watermelon cut into bite sized chunks (about ½ a small watermelon)
10 or so large strawberries sliced
2 medium sized red peppers chopped into chunks
leaves from a few sprigs of basil and cilantro, chopped
Dressing Ingredients
2 TBSP honey
3 TBSP white wine vinegar
2 tsp grated fresh ginger
½ tsp salt
¼ tsp cayenne pepper
6 TBSP extra virgin olive oil
2-3 tsp toasted sesame seeds
½ tsp toasted sesame oil

Instructions

Add together dressing ingredients and shake well in a small container with a lid or a whisk in a small bowl until well mixed. If you are worried about the sharpness of the ginger you can saute it in a bit of oil before adding it to the dressing.
In a large bowl mix the salad ingredients together and toss with the dressing.

Variations

try mint instead of cilantro
swap the red pepper for cucumber or tomatoes
swap the strawberries for apricots or other juicy fruit.

Did They Eat It?

Gordie (4 years old): Tried a couple pieces with dressing and proclaimed it terrible. (But he did try it….)

Nicky (15 months) : Thought it was great.

Anne: Delicious! Totally great.

Bronwen: I’d never put these ingredients together. What a perfect salad.

Stephen: Good. tasty.

Rob: Really good. Random things but it really works together. You don’t think of fruit and vegetables together.

Dana: This has been one of my favorite salads. I would absolutely make it again.

What’s your favorite salad that mixes fruits and vegetables?

The Canadian Food Experience Project – Slumgullion

June 13, 2013 by danawyyc 13 Comments

My First Authentic Canadian Food Experience

When I first heard about The Canadian Food Experience Project I thought it was a really cool idea and I signed up to be a part of it. And then I immediately had regrets. It is really hard to identify Canadian foods, and it is even harder to find Canadian foods that I identify with. Beaver Tails may be a great example of Canadian food, but I’ve never had one. That’s one of the things that this project hopes to accomplish – a greater clarity of what Canadian food is.

The topic of the first challenge was our first Authentic Canadian Food Experience. I have definitely had some unquestionably Canadian foods – ginger beef, tourtiere, butter tarts, nanaimo bars, maple syrup. I also had quite a bit of game meat growing up, which is pretty Canadian too. But I was at a loss for what my first experience would have been.I didn’t grow up immersed in what I would call Authentic Canadian food. My Dad is from Denmark, so there was a definite Danish influence, and we also relied on a fair bit of simple meals and convenience food. My Mom had 3 kids under 3, one of which had special needs – she did not have time for daily gourmet meals.

I thought back to some of those simple meals I had growing up, and one of them stood out. It’s so simple it’s barely a recipe, and there wasn’t a time it wasn’t part of my food experience. My Mom called it Slumgullion and it was a recipe her Mom made when she was a kid too. Slumgullion basically means a cheap stew. The origins of the term are a little vague, but appear to originate in the United States. My mother’s family has a long history in Alberta, but my grandmother’s father was from Iowa so I thought maybe that’s where the term came from. When I asked her though, she said she thought the kids made it up. So who knows.

Like any dish that is basically cheap ingredients thrown together, (stews, hash, chilli) the recipe is going to vary regionally based on what’s readily available and economical. In Alberta, wheat, inexpensive cuts of beef and canned vegetables are a pretty good bet.

My mom made Slumgullion frequently when I was growing up, and now it is a comfort food for me. I make it when I am low on groceries, time or give a damn but want to serve something I can still feel good about. My mom used elbow macaroni, whole canned tomatoes and ground beef. My grandmother also used ground beef, but my mom remembers she used a lot less to keep the costs down. She also sautéed some onion along with it. Mine has evolved a bit to include whole wheat macaroni and diced tomatoes. I’ve experimented with other kinds of noodles, but nothing is as good as the macaroni, you need the hollow space in the macaroni for the tomato juice to slip into.

Prairie Slumgullion

4.0 from 1 reviews

The Canadian Food Experience Project - Slumgullion

Ingredients

.5-1 lb ground beef
1 package whole wheat macaroni
1 large can diced tomatoes
salt and pepper

Instructions

Cook macaroni according to package instructions.
Meanwhile cook and drain the ground beef. (I usually have some that I have previously cooked and frozen so I can just throw it into this dish or pasta sauce.)
Mix together the ground beef, macaroni, canned tomatoes (undrained) and sprinkle with salt and pepper.
Best served fresh at room temperature.

Salad #19 – Thai Inspired Tropical Fruit Salad with Red Beans

May 31, 2013 by danawyyc Leave a Comment

I’ve been generally trying to make delicious, but interesting salads each week, so I thought my Dad, who is living in Thailand, might have some ideas for salads that are different from what I would typically encounter or think of. He told me that for the most part, he has found their salads to be super spicy, so he suggested this fruit salad instead. Or something like this fruit salad.

Although the inspiration came direct from Thailand, I am not going to pretend that this salad is anything like authentic. He told me they use whatever fruit they have on hand, add red kidney beans and serve it over yogurt. And swore that he did not just make it up to mess with me. So I picked up whatever Thai fruit that I could find at the grocery store, added some kidney beans and served it with a honey lime dressing. It was really different but surprisingly good.

Thai Inspired Tropical Fruit Salad with Red Beans Recipe

Salad #19 - Thai Inspired Tropical Fruit Salad with Red Beans

Ingredients

Handful of kidney beans
small papaya
2 mangos
2 dragon fruit
2 bananas
½ pineapple
1 tablespoon honey
juice of 1 lime (adding the zest would be nice too)

Instructions

Chop the fruit into bite sized pieces and put them in a large bowl.
Drain and rinse your kidney beans and add them to the bowl.
Mix the honey and lime juice together and pour over the bowl of fruit.
Mix everything well. Serve over yogurt or eat it straight up.

Variations

Use whatever fruit you like – try strawberries, kiwi, grapes, cantaloup, watermellon
Swap the lime juice for lemon juice
Add some poppy seeds for a bit of crunch

Did They Eat It?

Gordie: Thought the fruit would be better without the dressing, but tried a bit of it anyway. Decided he now likes pineapple and the kidney beans were great.

Nicky: Did not like the beans or dragon fruit but LOVED everything else.

Anne: The beans are a surprise but the salad’s good.

Stephen: Tasty. Really different fruit salad.

Dana: I wasn’t too sure about this salad, but I ended up liking it. I’m not a huge fan of dragon fruit or papaya, but mixed in with the rest of the fruit, I didn’t mind them at all. I liked the crunch of the dragon fruit seeds. If I was making it would them I would probably add poppy seeds to mimic it.

Have you ever had a fruit salad with beans? What did you think?

Salad #18 – Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing

May 27, 2013 by danawyyc Leave a Comment

I made this salad for our BBQ on mother’s day, along with my Broccoli, Grape and Bacon Salad and my Southwestern Bean Salad. My mother-in-law was really taken with the raw asparagus that I had used in my Green Chopped Salad so I wanted to try another salad that used it that I could send home for her since we wasn’t able to make it to the BBQ. I haven’t heard what she thought yet, but it was a surprise favorite of my father-in-law. It’s also a really pretty looking salad, and spring is a great time for asparagus and basil. The basil is pretty prominent in this salad, so you can dial it back or try a different herb if you aren’t a huge fan – cilantro would be an interesting alternative.

Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing Recipe

(adapted from myrecipes.com – Cherry Tomato and Asparagus Salad)

Salad #18 - Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing

Ingredients

Ingredients
1 bunch asparagus
1 pint of small tomatoes (two different sizes or colors are nice)
1 bunch of basil
1 yellow pepper chopped
Grainy Mustard Dressing Ingredient
¼ cup extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons grainy mustard
salt and pepper

Instructions

Snap the woody end off the asparagus. Chop the asparagus and yellow pepper into bite sized pieces, and slice the tomatoes in half. Chop the basil into small pieces.
Combine the dressing ingredients in a small container with a lid and shake well or in a small bowl and whisk.
Add the dressing to the salad ingredients in a large bowl. Start with about half the dressing. You want the vegetables to be well covered but not sopping.

Variations

Add chopped avocado or a cheese like fresh mozzarella, feta or Gorgonzola.
Try dijon mustard instead of grainy mustard
Try white wine vinegar instead of lemon juice

Did They Eat It?

Gordie (4 years old): Refused to try it.

Nicky (14 months old): loved it.

Stephen: Bold tasting salad. Maybe missing something – cheese maybe?

Deb: Way better when I knew it was basil instead of cilantro.

Richard: Really liked it.

Erik: I enjoyed it. I’m not used to eating raw asparagus and it is okay.

Dana: I found it almost got better the more I ate it. I’d make this one again for sure.

The National Mall – Washington, DC with Young Kids

May 25, 2013 by danawyyc 1 Comment

The National Mall is the centrepiece of downtown Washington. It is an open air National Park and it and many of the features within it and near it are run by the National Park Service. The National Mall runs from the Washington Monument to Capitol Hill at the East end and the Memorial Parks (sometimes referred to as the National Mall West area) runs from the Lincoln Memorial to The Washington Monument. Many other cool things are right near by including the National Archives, the White House and the Capitol Building.

I’ve already reviewed many of the features of the National Mall and Memorial Parks such as the Washington Monument, Lincoln Memorial and other National Park Service features, the Smithsonian Museums with in depth reviews of our favorites, the Air and Space Museums and the Natural History Museum. But there were a few more aspects that I’d like to highlight that we enjoyed with our kids that didn’t fit into any of my previous posts.

National Gallery of Art Sculpture Garden

Unlike most of the Museums and Galleries along the National Mall the National Gallery of Art is not run by the Smithsonian Institute. We didn’t make it inside the Gallery, but they also operate the sculpture garden located between the National Gallery of Art and the Natural History Museum. The Sculpture garden opened in 1999 and surrounds the pre-existing fountain that doubles as a skating rink in the winter months. The sculpture gardens features contemporary art sculptures and is a great place to introduce kids to art.

The great thing about outdoor art galleries for kids is that it’s okay to be loud, and it’s okay to run around. Although you can’t climb on the art, it’s a lot less stressful to take your young kids through a sculpture garden than an indoor art gallery.

When I heard that you could rent skates and skate around in the middle of the sculpture garden, I was enchanted with the idea. Gordie had never been on skates and Nicky still couldn’t even walk so we didn’t end up doing it but I still think it’s really cool that you can.

Surrounding the skating rink are many different large sculptures.

There are also gardens. I imagine those would be prettier in warmer months.

I love how this sculpture is echoed in the crane in the background.

Gordie was amused running around the gardens but was still a little young to to appreciate the sculptures themselves.

This house was one of my favorite pieces. It’s only made up of 3 pieces (2 wall pieces and a roof piece), but the way it’s constructed it looks like it is actually house shaped. If you look at the bottom of the house in this picture you can get an idea of what it really looks like.

United States Botanic Gardens

http://www.usbg.gov/ The United States Botanic Gardens was another place we enjoyed taking the kids. It’s open all year round and there’s a large indoor conservatory so you can see some rich green colors even in the winter. A couple sections including the children’s garden are closed during the winter but there is still a lot to see. Oh, and like so many DC attractions, it’s free too.

The Botanic Gardens are located to the South East of Capitol Hill. They are the oldest continually operating gardens in the United States and is

home to almost 10,000 plants, some over 165 years old.

It was cold the day we went here (actually that pretty much described every day on our trip) so it was a really nice break to be able to walk through the warm indoor gardens.

Gordie has always been fond of flowers so we were pretty sure he was going to enjoy our visit too.

And there were some really interesting flowers too.

We let Gordie use our pocket camera so he could take some picture too.

Inside the main room there there a couple of bridges which Gordie loved walking over and terraces along the walls that you can go up and see the gardens from a different perspective.

There are a number of smaller themed rooms including dessert plants, and medicinal plants that you can access off the main room.

There is also a room that talks about the the countless ways in which plants enrich human life. There’s also a lot of opportunities to smell different kinds of plant derived fragrances. Gordie thought that was a lot of fun, and the display with all the metal flowers was really pretty too.

Smithsonian Carousel

In the middle of the National Mall, in front of the Smithsonian Arts and Industries building you can find the Smithsonian Carousel. The Carousel brings a bit of whimsy that you really don’t find any where else in the National Mall. The original Carousel was installed in 1967 and was replaced by the current carousel in 1981. The current cost to ride is $3.50 per person and it is open almost every day of the year.

When Gordie saw the carousel as we walked towards it he was super excited to ride it. Even if it was snowing a little bit.

The horses are beautiful but Gordie elected to ride in the little ice cream cone shaped seat.

So you can’t even see him. In warmer months, you can even find popcorn wagons, outdoor puppet and musical performances. That wraps up our trip! I am so happy that we were able to go, I can hardly believe how many cool things we saw. I had always wanted to go to Washington, DC but never thought I would actually end up going. Now that we’ve been I really hope to go back with the kids when they are a little bit older.

Where have you always wanted to go? Do you think you’ll end up going?

Salad #17 – Raw Kale and Brussels Sprouts Slaw with Bacon

May 23, 2013 by danawyyc Leave a Comment

My friends all seem to be making Julie Van Rosendaal’s Kale and Brussels Sprouts Salad and giving it rave reviews. I have to say, I was a little skeptical about a salad with raw kale and Brussels Sprouts. I’m not a huge fan of raw broccoli either. But the dressing softens some of the harshness that the raw greens might otherwise have. I had it as a side dish the first night and then topped it with a runny egg the next two days for lunch. It turns out that my friends were right. The salad is awesome.

Raw Kale and Brussels Sprouts Slaw with Bacon Recipe

(adapted from my favorite food blogger Julie’s Kale & Brussels Sprouts Salad)

Salad #17 - Raw Kale and Brussels Sprouts Slaw with Bacon

Ingredients

Ingredients
10 large Brussels Sprouts
1 bunch of kale
2 green onions
⅓ cup almonds (I used raw whole almonds, but roasted, salted almonds would be awesome too)
3 slices of bacon cooked and chopped into small pieces
Grainy Mustard Dressing Ingredients
½ cup olive oil
¼ cup lemon juice
2 Tbsp. grainy mustard
1 small garlic clove, finely grated
salt and freshly ground black pepper

Instructions

Discard the stems from the kale and cut it into thin strips.
Cut the Brussels Sprouts in half and then slice into thin strips - discard the end.
Chop the almonds into small pieces and slice the green onions.
Mix the dressing ingredients into a container with a lid and shake well or into a small bowl and whisk.
Combine the greens, almonds and bacon in a large bowl and toss with the dressing.

Variations

Swap the green onions for shallots or red onions
Skip the bacon and add some cheese like Parmesan or Pecorino (or it would be great with both)

Did They Eat It?

Gordie (4 years old): asked to try a piece of the kale. Said he liked it but wouldn’t eat any more

Nicky (14 months old): Not a huge fan but she liked the bacon.

Stephen: Good.

Dana: Really good. perfect side to a less than virtuous main dish. I tried it topped with an over easy egg and it made a delicious lunch.

US National Parks and Memorials – Washington, DC

May 23, 2013 by danawyyc 6 Comments

The US National Park Service operates many historic sites, monuments, parks and national memorials in the Washington, DC area. The National Mall itself is operated by the US National Park Service. At most visitor centres and ranger stations you can collect National Park Passport Stamps (cancellation stamps) – there is no area in the United States where you can collect more of these stamps than at the National Mall.

I was really looking forward to seeing all these things that I’ve seen so many times on TV. How many times have I seen the Washington Monument? Or the US Capitol Building? Well now we’ve On the East side of the National Mall is the US Capitol Building. Although tours are available I’m not sure if Canadians are able to get tours because that seemed like no fun at all with two small kids.

Look, there we are! In real life!

Stepen told Gordie to walk back to Mommy. So he walked backwards going ‘beep beep beep’.

This is the Navy Memorial On Pennsylvania Avenue just off the National Mall

The Washington Monument is the Centrepiece of the National Mall. It was being repaired after some earthquake damage so we weren’t able to go up.

To the North of the Washington Monument is the White House. We had intended to go see the area around the White House but this was as close as we got.

We were in Washington, DC in February and it was unseasonably cold. And windy. We had hoped to walk the National Mall on a warm day, but we ended up trying to walk it on a cold and windy day as there were no warm days coming. We didn’t get to explore the whole area as much as I had hoped but I’m really glad we were able to see what we did.

This is one of the two National Parks Buildings – this one is to the SW of the Washington Monument, the other is just to the East of the Monument. The one above is the one you want to go to. I should have taken a picture of all the cancellation stamps you can get here, but I didn’t. It is a lot. For the National Mall area, it is your one stop for passport stamps.

The World War II Memorial with the Lincoln Memorial in the background

World War II Memorial

Walk towards the Lincoln Memorial

Jefferson Memorial across the Tidal Basin

That was as far as we got before it just got too miserable with the kids. I hadn’t realized just how windy it was and Nicky’s hat wouldn’t stay on so we just couldn’t keep going. There were also lots of tears at this point. Stephen ran ahead and the kids and I hid in the nice warm bathroom until he got back. Well, after a well meaning park ranger made me feel bad because it was cold and Nicky’s head wasn’t covered.

The Korean War Memorial

Reflection of the Memorial soldiers in the wall

The reflecting pool with the Washington Monument and Capitol Building in the background

The Lincoln Memorial

Lincoln inside the Lincoln Memorial

Stephen had a friend who lives just outside DC who took us on a tour of Washington, DC at night. So the kids and I were able to see the Western area of the National Mall after all.

The Vietnam War Memorial

I had seen pictures of the Vietnam War Memorial before but I was surprised to see what I low profile it actually has. It looks like a scar in the Earth. It has the names of all the US soldiers that died in the war and there are books that you can use to look up people you know.

Vietnam War Memorial

US Capitol Building at night

The Einstein Memorial which is just across the street from the Lincoln Memorial was really cool to see too. If you stand just in the right spot there is a cool little trick too. If you are ever going to be in the area, let me know and I’ll give you a hint.

Lincoln Memorial – Lincoln up close

View of the Washington Monument from the Lincoln Memorial at night

I was thrilled to be able to see these landmarks in person and I hope to return one day so I can see the whole area when the weather is a bit nicer.

Salad #16 – Bacon, Grape and Broccoli Salad with a Grainy Mustard Dressing

May 14, 2013 by danawyyc 4 Comments

I had been looking to make a great tasting broccoli and grape salad. This salad is actually my second run. I made one earlier but without adding a little mayo (which most broccoli and grape salads have about a cup of) it just seemed to be missing something. This one definitely isn’t. I love this salad. It is my favorite one by far. I’ve already made it again for our Mother’s Day BBQ. You will not regret trying this one out.

Grape, Bacon and Broccoli Salad with a Grainy Mustard Dressing Recipe

(adapted from Jaimie Oliver‘s Broccoli Salad from Jaime’s America Cookbook)

Salad #16 - Bacon, Grape and Broccoli Salad with a Grainy Mustard Dressing

Ingredients

Ingredients
2 heads of broccoli
8 slices of thick cut bacon cooked and cut into small pieces (I often have some in the freezer that I take out and cut up)
1 large bunch of grapes
a bunch of fresh chives
Grainy Mustard Dressing Ingredients
½ clove of garlic grated finely
2 teaspoons grainy mustard
⅓ cup extra virgin olive oil
2 tablespoons white wine vinegar
salt and pepper

Instructions

Cut the broccoli into small bit sized pieces. Cut the larger florets into 2 or 3 pieces. Blanch broccoli in boiling water for 1 minute. You want it to have just turned bright green. Drain the broccoli and let it cool and dry between some tea towels or paper towel. Transfer the broccoli to a serving dish or large bowl when it is completely cool.
Slice the grapes in half and chop the chives into small pieces. Add the grapes, chives and bacon to the broccoli.
Mix the dressing ingredients in a small container with a lid and shake well or in a small bowl and whisk. Add the dressing to the salad ingredients and toss to make sure it is well covered. Add about half to start. You want it well covered but there's no need to soak it.

Variations

swap the grapes for cherry tomatoes
Use green onions or chopped red onions instead of the chives
try dijon mustard instead of grainy mustard

Did They Eat it?

Gordie (4 years old): tried some of the bacon out of the salad after protesting a little

Nicky (14 months): Loved it.

Stephen: Weird but good.

Anne: Really good!

Bronwen: Ooh bacon. It was really good.

Richard: Liked it.

Erik: Unexpected. I liked it. I didn’t think the ingredients would go together so well. I would have it again.

Deb: So fun. Grapes and bacon in a salad.

Grandma Mary: Different. Really good.

Papa John: Excellent.

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danawyyc

Grilled Vegetable Salad

Did They Eat It?

Strawberry Avocado Salad with a Maple Dressing

Did They Eat It?

Watermelon Salad with Sesame Ginger Dressing

Variations

Did They Eat It?

My First Authentic Canadian Food Experience

Prairie Slumgullion

Thai Inspired Tropical Fruit Salad with Red Beans Recipe

Variations

Did They Eat It?

Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing Recipe

Variations

Did They Eat It?

National Gallery of Art Sculpture Garden

United States Botanic Gardens

Smithsonian Carousel

Raw Kale and Brussels Sprouts Slaw with Bacon Recipe

Variations

Did They Eat It?

Grape, Bacon and Broccoli Salad with a Grainy Mustard Dressing Recipe

Variations

Did They Eat it?

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