Arugula Salad

Submitted by Leo McCuaig of Nepean, Ontario. We have to agree it is "to die for!" Ingredients:  fresh arugula 1½ to 2 tbsp olive oil 1½ tsp Venturi-Schulze Balsamic Vinegar 3 or 4 slices of mango double smoked indian candy taken from the belly section of the salmon (skin removed) Drizzle and toss 1½ - 2 tbsp. of olive oil with 1½ tsp. balsamic vinegar over fresh arugula. Top with 3 or 4 slices of mango and pieces of double-smoked indian candy taken from the belly section of the salmon (skin removed). So easy and so delicious!

Balsamic Vinegar Mayonnaise

A must with poached salmon. Ingredients:  2 large egg yolks the juice of 1/2 a lemon or to taste 1-2 tblsp Venturi-Schulze balsamic vinegar 1 tsp Dijon mustard enough vegetable oil to make a thick mayonnaise (1 to 2 cups) salt and white pepper to taste Put the egg yolks and the mustard in a bowl and whisk thoroughly together. Start adding the oil drop by drop at first, then in a stream as you keep beating with the whisk. When you have a very thick sauce, the consistency of sour cream or thicker, add the lemon, the balsamic vinegar and the salt and pepper. Beat again until smooth. Whisk in more oil if the sauce is too thin or runny.

Fat-Free Salad Dressing

Fat-free, but full of flavour! Ingredients:  3 tbsp fat-free mayo 1 tbsp Venturi-Schulze Balsamic Vinegar (no other will do) 1 clove grated garlic salt and pepper to taste 5-6 tbsp water Use a drink mixer for best results in blending. Pour over romaine or other strong leaf lettuce. Add a bit of grated parmesan, romano or other good quality grana. Or pour over a mixture of canned beans - makes a great bean salad dressing. Really yummy! Comments: If an Asian-type dressing is wanted, add a bit of grated fresh ginger.
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