Copycat Broccoli Slaw

When Andrew fell in love with the deli counter broccoli slaw at Fortinos, I knew we had two options: reverse-engineer the recipe, or go broke. Several test batches later, our bank account was safe.

Like most slaws, this is best made the day before, so the vinegar has time to mellow out the broccoli and cabbage. All the measurements are a bit flexible; adjust according to your tastes.

Makes about 4 cups.

Dressing

½ cup mayonnaise (regular or light)
Scant 2 tbsp rice vinegar*
2 tbsp white sugar
¼ tsp salt
1/8 to ¼ tsp pepper

Slaw
1 bag (12 oz.) broccoli slaw mix
¼ cup green onions, sliced fine
Scant ½ cup dried currants
¼ cup sunflower seeds, roasted unsalted

In a large mixing bowl, whisk together dressing ingredients, until sugar is dissolved. Add in remaining slaw ingredients and stir thoroughly to coat.

Transfer slaw to a container and refrigerate, covered, for at least two hours or overnight.

*Don’t have rice vinegar? Substitute champagne vinegar, cider vinegar, or white wine vinegar with a bit of extra sugar.

A Weird Salad That Works

Spinach, mint, and prunes do not sound like a combination anyone would ever want to eat. But…it works. And people eat it. And then rave about it. And no one knows why.

Since the flavour of both spinach and mint will change from season to season, this is a taste-as-you go recipe. Take care not to add too much mint, as it can overpower the spinach depending on how strongly-flavoured it is.

Makes 8 to 12 servings, depending on how well your guests can accept that they are eating prunes and liking it.

7 to 8 cups young (but not baby) spinach, torn (1 bag, about 12 oz)
2/3 to 1 cup mint leaves, stems removed, chopped
1 cup prunes, roughly chopped
1 cup candied pecans (look for “honey-somethingorother pecans" in the bulk section)
1/2 to 1 bottle raspberry vinaigrette (I use Renée’s Ravin’ Raspberry)
a few pinches of salt, if the spinach is bitter

Toss together salad, starting with about two-thirds of the mint and half the salad dressing. Taste, and add more of each until it seems right.

Note: Add dressing just before serving or salad will wilt.

Greek-style Salad

This is a salad recipe without measurements; I put it together by eye. Start with equal-volume portions of lettuce, cucumber, tomato, green pepper and carrot. Add the remainder of ingredients to taste.

iceberg and/or romaine lettuce, bite-size
cucumber, sliced or chunk
tomato, grape or wedges
green pepper, chopped (optional)
carrot, shredded or sliced (optional)
red onion, sliced
kalmata olives
feta cheese, crumbled
Renée’s Mediterranean Greek vinaigrette, or your favorite Greek salad dressing
* If using Renee’s dressing: add ½ tsp red wine vinegar per serving

Tuscan Chicken Salad with Goat Cheese

I love goat cheese, and so does the kid, which makes this salad an easy way to get the greens in. This tangy salad is an easy quick-fix on a warm day.

These quantities are for one lunch-size serving. Omit the chicken and increase the cheese for two side-servings.

1½ to 2 cups romaine lettuce or romaine-iceberg mix, torn bite-size
3 tbsp sliced roasted red peppers, drained
1 tbsp julienne oil-pack sun dried tomatoes, drained
½ oz (about 1 tbsp) firm goat cheese, crumbled
3 to 4 oz cooked chicken breast, sliced
2 to 3 tbsp Newman’s Own Low Fat Balsamic Vinaigrette dressing

Gently toss all ingredients together and serve immediately.