Coleslaw

2 tbsp white wine vinegar
2 tbsp canola oil
2 tbsp mayonnaise
1 tbsp sugar
1 tsp mustard seeds
1/2 tsp dry mustard
ground pepper
1/2 tsp celery salt
Shredded cabbage & carrots (I use the bagged mix)

Mix the dressing ingredients together and toss with shredded cabbage & carrots. Refrigerate for 1-2 hours before eating to allow flavors to mingle.

Roasted Potato Salad with Mustard Dressing

3 pounds small red potatoes, cut into 1-inch pieces
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
1/2 teaspoon kosher salt
4 slices bacon
2 cups diced Vidalia or other sweet onion (about 2 medium)
3 garlic cloves, minced
3 tespoons Dijon mustard
2 tablespoons mayonnaise
1 tsp sugar
1 1/2 tablespoons mead vinegar
1/4 cup chopped fresh parsley

Preheat oven to 400°.

Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and crumbled bacon to potatoes; toss gently. Let stand 15 minutes.

Combine mustard, mayonnaise, sugar, and vinegar in a small bowl; stir with a whisk. Add mustard mixture and parsley to potato mixture; toss gently.

Serve slightly warm or chilled. Tastes even better the next day!

Roasted Zucchini and Tortellini Salad

This is a recipe that my friend made for us once and when I tried to replicate it I discovered that I did it totally wrong :P But what I ended up with I kind of like so I went with it!

Vinaigrette:
1/2 cup olive oil
2 tbsp white wine vinegar
2 tbsp balsamic vinegar
2 tbsp finely chopped fresh oregano
1 tbsp grainy Dijon Mustard
2 cloves garlic, minced
Salt and freshly ground black pepper to taste

Salad:
6 small zucchini
1 lb fresh cheese-stuffed tortellini
1/3 cup chopped oil-packed sun-dried tomatoes (drained)
6 oz Feta cheese, cut into small cubes

1. Combine oil, red wine and balsamic vinegars, oregano, mustard and garlic in a bowl; season with salt and pepper.

2. Quarter each zucchini and cut into bite sized chunks. Place in a roasting dish and toss with 1/3 cup of the vinaigrette. Bake at 350F for about 20 minutes or until soft.

3. Meanwhile cook tortellini in a large pot of boiling salted water until just tender. Drain well.

4. Combine tortellini, roasted zucchini, sun-dried tomatoes, and cheese in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving. Also yummy when served at room temperature.

Black Bean & Corn Salad

2 cups cooked black beans
2 cups corn (I use defrosted frozen nibblets)
1 red pepper, diced
1/2 red onion, diced
1 jalepeno, seeded and minced finely
Zest of one lime
Juice of 2 limes
1/3 cup olive oil
1 tsp cumin
2 cups grape tomatoes, halved
2 avocados, peeled, pitted, and cubed.
Fresh chopped cilantro (optional)

Combine all ingredients except avocado, tomatoes and cilantro. Allow to marinate at room temperature for a few hours. Add avocado, tomatoes, and cilantro right before serving. Can also be made and served immediately but I like to give the flavours a little time to meld.

Asian Slaw

2 firm mangoes, julienne and shredded
1 head of red cabbage, shredded
1 green papaya, shredded
1 bunch of bok choy, chiffonade
4 carrots, julienne
1 cup bean sprouts (250 mL)
1 teaspoon sugar (5 mL)
Juice of 2 limes
1 teaspoon sweet chili sauce (5-10 mL)
1 teaspoon fish sauce (5 mL)
3 green onions
Cilantro
Grape cherry tomatoes, halved
Chopped, roasted peanuts

1. Shred, julienne and mix all of the fruits and vegetables in a large bowl.
2. In a separate bowl, mix the sugar, lime juice, chili sauce, fish sauce and green onions.
3. Pour over the vegetables and mix thoroughly. Refrigerate and let marinate for 1 hour.
4. Garnish with grape cherry tomatoes, cilantro leaves and chopped toasted peanuts.

Greek Salad

5 large ripe (but not too ripe) tomatoes, cut into wedges and then cut in half
1 - 2 English cucumbers, cut into quarters lengthwise and then cut into 1/2" slices
1/2 red onion, chopped
2 Tbsp capers, drained
1 cup (at least!) cubed feta
1 can whole black olives (Kalamata are the best)
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 tsp oregano

Toss together tomatoes, cucumber, onion, capers, olives, and feta. Mix together dressing and pour over salad. This tastes best when it can sit on the counter for a few hours so the flavors can meld nicely.

Caesar Salad Dressing

1/4 cup vegetable oil
2 tbsp grated Parmesan
1 tbsp white wine vinegar
2 tsp Dijon mustard
2 tsp anchovy paste
2 cloves garlic, minced
1/2 tsp pepper
1/2 tsp Worcestershire sauce
3 tbsp mayonnaise

Whisk all ingredients together until smooth. Toss with romaine, croutons, and grated Parmesan. Toss in a handful of roasted garlic cloves for a treat!