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French Salad Dressing Alberta Vinaigrette

Guest Post · Provencal Recipes · Salad · Taste

Karen Anderson, the President and CEO of Alberta Food Tours, Inc., calls the following recipe Alberta Vinaigrette.

The Province of Alberta in Canada has seven signature foods: beef, bison, canola, honey, Red Fife Wheat, root vegetables and Saskatoon berries. This recipe highlights two of those – canola and honey – using a fundamentally French technique for making a great vinaigrette.

Aix-en-Provence Market French Salad Dressing Vinaigrette

Salad Dressing Vinaigrette

This recipe makes two servings. Simply multiply the ingredients as needed to suit the size of your dinner party.
Prep Time 5 minutes
Total Time 5 minutes
Course Salad
Cuisine French
Servings 2 servings

Ingredients
  

  • pinch salt as required
  • 1 tbsp vinegar of your choice
  • 1 tsp honey local, if possible
  • 1 tsp Dijon mustard
  • 3 tbsp canola oil organic (known as "colza" in France)
  • pepper to taste
  • 2-3 cups colourful mixed salad washed and dried
  • 1/2 cup cucumber(s) chopped
  • 1/2 cup tomato chopped
  • 2 tbsp pumpkin seeds toasted

Instructions
 

  • Dissolve the salt in the vinegar by whisking together in a medium bowl.
  • Add the honey and Dijon to the bowl and whisk to a smooth paste.
  • Drizzle the canola oil in slowly while still whisking.
  • Taste the dressing and season with pepper. Add more salt if necessary.
  • Pour the dressing into mixed greens in another bowl. Top with tomatoes and cucumbers, and using your hands, gradually toss them to coat evenly with the dressing.
  • Divide into two bowls and top each with pumpkin seeds.
Keyword Lettuce, Vinaigrette
Tried this recipe?Let us know how it was!

Meals and Salads with Various Vinaigrettes

Grilled Lamb Chops with Parsley and Mint Vinaigrette
This dish is a crowd-pleaser. Start the potatoes in advance and prepare your mise-en-place (chopped herbs), the rest can be done when your guests arrive.
Check out this recipe
Grilled Lamb Chops with Parsley and Mint Vinaigrette
Poireaux en Vinaigrette
This is a simple side dish that proves the best way to enhance flavours is to limit the ingredients.
Check out this recipe
Tender Leeks Spring Markets
Eggplant Poupetton with Tomato Vinaigrette
Although terrine is traditionally a meat-based pâté, you can create a plant-based meal that is just as delicious and packed full of nutrients! This dish could fool even the strictest of carnivores and is sure to impress your friends that follow a vegetarian or vegan diet (you can substitute the cream for a dairy-free alternative to make a stunning vegan dish).
Check out this recipe
Eggplant Poupetton with Tomato Vinagrette
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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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