1/3 cup canola oil 75 mL
1 Tbsp lemon juice 15 mL
½ tsp cumin 2 mL
½ tsp ground coriander 2 mL
1/8 tsp cayenne pepper 0.5 mL
1/8 tsp black pepper 0.5 mL
1/8 tsp salt 0.5 mL

Directions:

Combine all ingredients and mix well. Set aside.

Salad
Ingredients:

1 (19 oz) can lentils, drained and rinsed 1 (540 mL) can
1 (19 oz) can chick peas, drained and rinsed 1 (540 mL) can
3 green onions, chopped 3
1 red pepper, seeded and diced 1
1 green pepper, seeded and diced 1
1 jalapeno pepper, seeded and diced 1
2 tsp orange zest 10 mL
1 orange, peeled and cut into segments 1
½ cup toasted, slivered almonds 125 mL
½ cup dried currants 125 mL
¼ cup slivered dried apricots 50 mL

Directions:

Combine all salad ingredients in large salad bowl. Add dressing and mix to combine.

Serves 4 – 5

1 small eggplant, cut into wedges 1
1 medium zucchini, cut into large chunks 1
1 red pepper, cut into large chunks 1
2 – 3 garlic cloves, unpeeled 2 – 3
1 small red onion, peeled and cut into quarters 1
3 Tbsp canola oil 45 mL
2 Tbsp balsamic vinegar 30 mL
1¼ cups water 300 mL
1 cup uncooked whole wheat couscous 250 mL
½ cup feta cheese, broken into bite size pieces 125 mL
1/3 cup pitted Kalamata olives,pitted and coarsely chopped 75 mL
½ cup lightly toasted slivered almonds 125 mL
2 Tbsp chopped fresh parsley 30 mL
¼ cup canola oil 50 mL
1 Tbsp lemon juice 15 mL
1 Tbsp chopped fresh oregano 15 mL
½ tsp salt 2 mL
1 tsp cumin 5 mL
1 sprig fresh oregano, to garnish, if desired 1

Preheat oven to 400°F. Place vegetables on large foil-lined baking sheet. Brush vegetables with canola oil and balsamic vinegar. Roast until tender, about 35 minutes. (Alternatively, you can choose to grill vegetables on barbecue). Let cool. Remove peels from garlic and dice. Cut all vegetables into bite size pieces.

Bring 1¼ cups water to a boil. Pour into large serving bowl. Stir in couscous. Cover and let stand about 5 minutes. Fluff couscous with a fork. Gently mix garlic, vegetables and remaining ingredients into the couscous.

Garnish salad with an additional sprig of fresh oregano.

Serves 5 – 6

2/3 cup canola oil 150 mL
¼ cup lime juice 50 mL
1 Tbsp lime zest 15 mL
1 Tbsp wasabi paste 15 mL
2 Tbsp soy sauce 30 mL
1 Tbsp toasted sesame seeds 15 mL

Combine all ingredients and mix well.

Salad

12 oz fresh tuna steak, ¾ inch thick,cut into 4 pieces 340 g
canola oil
salt and pepper
1 ¼ cups coarsely chopped almonds 300 mL
1 Tbsp canola oil 15 mL
1 fennel bulb, white part only, thinly sliced into bite size pieces 1
2 oranges, peeled and cut into segments 2
1 pink grapefruit, peeled and cut into segments 1
2 (10 oz) bags salad greens, rinsed and drained 2 (284 g) bags
3 green onions, chopped 3
1 small bunch watercress 1
(reserve 4 pieces for garnish)

Brush tuna pieces with canola oil. Sprinkle with salt and pepper. Coat tuna with chopped almonds. In non-stick frying pan over medium heat, cook tuna in 1 Tbsp (15 mL) canola oil. Cook tuna for approximately 2 minutes on each side, or until done, turning once. Tuna should be rare. Set aside.

Combine remaining ingredients for the salad in a large salad bowl. Pour desired amount of dressing over salad ingredients and toss lightly. Divide salad ingredients among four large plates. Rearrange citrus fruits to make attractive presentation. Place one piece of tuna on top of each salad plate. Garnish with watercress or curled green onion. Drizzle with additional dressing if desired. Serve immediately.

Serves 4

½ cup canola oil 125 mL
1 Tbsp lemon juice 15 mL
2 tsp curry powder 10 mL
salt and pepper

Combine dressing ingredients. Heat for 30 seconds in microwave and pour over salmon pasta salad. Serve immediately.

Salmon Pasta Salad

2 cups whole wheat bow-tie pasta 500 mL
1 red apple, cored and diced 1
2 (6 oz) cans sockeye salmon,broken into bite size pieces 2 (170 g) cans
1 cup sliced celery 250 mL
3 green onions, diced 3
1 small zucchini, trimmed and diced 1
1 yellow pepper, seeded and diced 1
1 cup frozen baby peas, thawed 250 mL
¼ cup coarsely chopped walnuts 50 mL

Cook pasta according to package directions. Meanwhile, dice red apple. Place apple pieces in a solution of 2 cups cold water and 2 Tbsp lemon juice, for 1 – 2 minutes. This will prevent apple from browning. Drain pasta well.

Have all remaining salad ingredients at room temperature. Combine cooked pasta, drained apple pieces, salmon, celery, green onions, zucchini, yellow pepper and peas in large salad bowl. Pour dressing over top and toss lightly. Garnish with walnuts. Serve immediately.

Serves 8

2/3 cup canola oil 150 mL
¼ cup lime juice 50 mL
2 tsp lime zest 10 mL
1 clove garlic, minced 1
¼ cup chopped cilantro 50 mL
1 chipotle pepper (in adobe sauce),finely chopped 1

Combine all ingredients and mix well.
Salad

6 whole wheat tortillas, cut into triangles 6
1 (16 oz) bag coleslaw mix 1 (450 g) bag
½ cup sliced celery 125 mL
1 orange pepper, seeded and diced 1
1 red pepper, seeded and diced 1
1 jalapeno pepper, seeded and diced 1
¼ cup finely diced red onion 50 mL
1 (19 oz) can black beans, drained and rinsed 1 (540 mL) can

Place tortilla triangles on foil lined baking sheet. Brush tops with adobe sauce from chipotle pepper. Bake at 375°F until toasted and crispy, about 8 – 10 minutes. Set aside.

Place coleslaw mix into large salad bowl. Add remaining salad ingredients (except for tortilla triangles) as well as the dressing and toss ingredients to mix. Serve coleslaw with toasted tortilla triangles.

Serves 6 – 8

Combine first five ingredients in large salad bowl. In separate small bowl, combine canola oil, balsamic vinegar, poppy seeds, sugar, salt and pepper. Mix well. Pour dressing over top of salad ingredients and toss lightly. Serve immediately.

Serves 6

1/3 cup pomegranate juice 75 mL
¼ cup canola oil 50 mL
2 Tbsp lemon juice 30 mL
2 Tbsp honey 30 mL

Mix ingredients and let sit for a minimum of 10 – 15 minutes. This allows the pectin
crystals to absorb some of the liquid, and therefore thicken the mixture. While dressing is sitting, prepare salad.

Salad

1 (10 oz) bag mixed greens 1 (284 g) bag
1 orange, peeled and cut into segments 1
1 pink grapefruit, peeled and cut into segments 1
½ cup strawberry slices 125 mL
½ cup raspberries 125 mL
½ cup blueberries 125 mL
½ cup toasted walnuts, coarsely chopped 125 mL
½ cup dark chocolate shavings* 125 mL

Rinse salad greens in water. Drain well. Place in large salad bowl. Add fruit, nuts and dressing and toss lightly. Divide salad among four large plates. Rearrange fruit to make attractive presentation. Divide chocolate shavings over top of each salad plate. Serve immediately.

* To get the health benefits, make sure you use dark chocolate (about 70% cocoa solids) and not milk chocolate.

Serves 4

Combine lettuce and peas in large salad bowl. In separate small bowl, combine remaining ingredients and mix well. Pour dressing over top of salad ingredients in large bowl and toss lightly.

Serves 4