Recipe Tag: a spring salad

Grilled Romaine Bacon salad

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Bacon Romaine Salad

  • Ingredients

  • Preparation

  1. Preheat the grill to high heat.
  2. Prepare the Bacon as per instructions on the box and finely dice them.
  3. Toast breadcrumbs by melting butter in a nonstick skillet. Add the breadcrumbs and stir to coat, then cook for 4-5 minutes, stirring often, until golden and fragrant.
  4. Brush the cut sides of the romaine with olive oil. Sprinkle with salt and pepper. Place the romaine stalks on the grill, cut side down. Grill for 1 to 2 minutes, until the lettuce becomes charred, then flip over and grill for an additional 1 minute.
  5. Remove the lettuce from grill and place them on a plate and drizzle with ranch dressing.
  6. Top the lettuce with tomato, breadcrumbs and diced bacon and serve immediately.
Tips icon

Shredded Cheddar or blue cheese can be sprinkled on top.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Bacon Caprese Sticks

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

12

Sticks

Bacon Caprese Skewers

  • Ingredients

  • Preparation

  1. Prepare the Ready crisp bacon as per instructions on the box.
  2. In a small bowl marinate the mozzarella cubes with olive oil, salt and pepper.
  3. Assemble two cherry tomatoes, basil leaves, two mozzarella cubes, and two bacon quarters onto a single skewer. Repeat the procedure for remaining ingredients and serve.
Tips icon

Glaze with balsamic glaze.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Strawberry Chicken Spinach Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

minutes

Serves
Portions icon

8

Portions

Strawberry Spinach Salad

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • 1454g pkg Baby Spinach
  • 10-12Strawberry, cut in quarter
  • 1medium red onion, sliced
  • 1Cup Goat cheese
  • ½cup walnut
  • Dressing:
  • ⅛Cup Olive oil
  • 1Tbsp Balsamic vinegar
  • 1tsp Lemon juice
  • 1tsp Honey
  • ½tsp Salt
  • ½tsp pepper
  1. Keep the sliced onions in a bowl and cover with cold water to remove the harsh onion bite.
  2. In small mixing bowl or large liquid measuring cup, whisk together all the dressing ingredients until well combined.
  3. Place the spinach in a serving bowl. Add the strawberries. Drain and add the red onion. Add the Goat cheese and walnuts and the shredded chicken.
  4. Drizzle the dressing over the salad and toss lightly to combine to coat the ingredients.
Tips icon

*Seasonal Suggestion: Blueberries and apples are great seasonal ingredients to elevate your salad during the summer months. Take advantage of the fresh flavours by adding a handful of blueberries or apple slices to your salad.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Sizzle and Serve Pork Quinoa Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Sizzle and Serve Pork Quinoa Salad

  • Ingredients

  • Preparation

  • 1Maple Leaf® Canadian Maple & Apple Pork Tenderloin
  • 2Cup Quinoa, cooked
  • 1Cup Cherry Tomato, cut in half
  • 1Cup Cucumbers, diced
  • ¼Cup Mint, finely chopped
  • ¼Cup Parsley, finely chopped
  • ½Cup feta cheese, Crumbled
  • ½Cup Kalamata olives, pitted and sliced
  • ½Cup Red onion
  • 2Garlic cloves, grated
  • 2Tablespoon olive oil
  • ½teaspoon pepper
  • ½teaspoon sea salt
  1. Preheat oven at 425 F.
  2. Prepare Maple Leaf® Pork Tenderloin per package directions.
  3. Meanwhile combine the remaining ingredients of the salad in a bowl.
  4. Add the Olive oil and seasonings to the salad and toss to coat.
  5. Transfer the salad to a serving dish.
  6. Sprinkle with feta cheese and serve with sliced Pork tenderloin.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Maple Leaf® Pork Tenderloin and Shaved Brussel Sprouts Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Maple Leaf® Pork Tenderloin and Shaved Brussel Sprouts Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf® Canadian Maple & Apple Pork Tenderloin
  • 3cups shaved brussel sprouts
  • 1cup green apple, diced
  • 1cup celery, thinly sliced
  • 1cup green pepper, diced
  • ¼cup feta cheese
  • Dressing:
  • 2tbsp olive oil
  • 1tbsp mustard
  • 1tbsp honey
  • 1clove garlic, minced
  • 1tsp lime juice
  1. Prepare Maple Leaf® Canadian Maple & Apple Pork Tenderloin per package directions.
  2. Combine fruits and vegetables in a large bowl.
  3. Make the dressing. In a small bowl, whisk together the olive oil, mustard, honey, garlic, and lime juice.
  4. Drizzle the dressing on the salad and toss to coat.
  5. Sprinkle with feta cheese and serve with pork tenderloin.
Tips icon

Prefer some extra crunch? Sprinkle chopped walnuts or pecans on your salad.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Grilled chicken and spring vegetable salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Grilled chicken and spring vegetable salad

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Raised Without Antibiotics chicken breasts
  • 4cups gem lettuce, torn into pieces
  • 1cup arugula or baby spinach
  • 1avocado, diced
  • 10cherry tomatoes, halved
  • 4radishes, thinly sliced
  • 6asparagus spears, trimmed, blanched, cut into 2” pieces, halved lengthwise
  • ¼cup feta cheese, crumbled
  • 6tbsp olive oil
  • 2tbsp red wine vinegar
  • 1.5tbsp basil pesto
  • Kosher salt 
  • Pepper
  1. Preheat BBQ to 400 F.
  2. Season chicken with salt and pepper and brush with vegetable oil.
  3. Grill chicken for approx. 5 to 7 minutes each side until internal temperature reads 165 F on a meat thermometer. Let cool.  Once cool, cut into 1” pieces.
  4. Whisk the olive oil, vinegar, and pesto in a small bowl until combined. Season with salt and pepper. Set aside.
  5. On a large platter, scatter the gem lettuce and arugula followed by the avocado, cherry tomatoes, and asparagus.   
  6. Top the salad with chicken, radishes, and feta cheese.
  7. Finish the salad with pesto vinaigrette.
Tips icon

Seasonal Suggestion: Leverage seasonal vegetables like snow peas and kale to add a summer touch and more fresh greens to your salad.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Oven Roasted Turkey and Fresh Bean Meal Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

4

Portions

Oven Roasted Turkey and Fresh Bean Meal Salad

  • Ingredients

  • Preparation

  • 1175g package Maple Leaf® Natural Selections® Oven Roasted Turkey
  • 200gfresh green beans, blanched and cooled
  • 150gfresh yellow beans, blanched and cooled
  • 1bunch asparagus, blanched and cooled
  • 10cherry tomatoes, halved
  • ¾lbs steamed potatoes, cooled and halved
  • 1large head boiled egg, grated and halved
  • ¾cup Emmenthaler cheese, grated
  • ⅓cup vinaigrette dressing, prepared
  1. In a large bowl combine, beans, asparagus, potatoes, tomatoes and half the cheese. Toss to coat well.
  2. Arrange salad onto a large platter.
  3. Arrange turkey slices in folds on top of salad.
  4. Sprinkle with remaining cheese and grate egg over top.
  5. Serve with fresh bread and soft butter
Tips icon

This is a great make-ahead recipe. Allow salad to stand overnight in dressing for an enhanced flavor and finish salad the next day with turkey or your favorite Maple Leaf Natural Selections meat!

Tips icon

Seasonal Suggestion: Carrots are a great seasonal addition to incorporate more fresh flavours and a touch of colour to your salad.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Warm Chicken and Radish Spring Salad

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

Minutes

Serves
Portions icon

8

servings

Warm Chicken and Radish Spring Salad

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Boneless Skinless Sliced Chicken Breast
  • ½lemon, juiced
  • 1tbsp dry Cajun spice blend
  • 1tbsp vegetable oil
  • 1142g package arugula
  • 1 ½cup head lettuce, chopped
  • 1cup radish, quartered
  • 4hard boiled eggs, quartered
  • 1cup croutons

    • Salad dressing:

  • 3tbsp (45 mL) white wine vinegar
  • 3tbsp (45 mL) extra virgin olive oil
  • ½lemon, juiced
  • 1tbsp parmesan cheese
  • ½tsp Dijon mustard
  • ½tsp Italian seasoning
  1. Preheat grill to medium high heat.
  2. In a large bowl toss chicken with seasoning and oil.
  3. Grill about 4 minutes per side or until an internal temperature of 165 degrees is reached. Remove onto platter and keep warm.
  4. In a small bowl whisk all the ingredients and until blended.
  5. In a large bowl toss the lettuce and radish with dressing. Place onto a large platter.
  6. Sprinkle croutons over top. Arrange eggs over the salad and lay the warm chicken on top.
  7. Serve family style. Drizzle extra olive oil over top if desired.
Tips icon

Seasonal Suggestion: Asparagus is in season during the warmer summer months. Adding a bunch of green asparagus will add a fresh touch to your salad.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Spring Grilled Chicken Fillet Pasta Toss

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4 to 6

servings

Spring Grilled Chicken Fillet Pasta Toss

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised without Antibiotics Chicken Fillets
  • 1500g pkg Torchietti pasta or other shaped pasta, cooked and drained
  • 1tbsp garlic, minced
  • 1lbs asparagus, trimmed and cut into 1 inch pieces
  • ¼cup cream
  • ¼cup (60 mL) chicken stock
  • 2tbsp parmesan cheese
  • 1tbsp (15 mL) olive oil
  • 1tbsp Italian seasoning
  • 1 ½tbsp butter
  • ½cup fresh parsley, minced
  • 1lemon, juiced
  • Salt
  • Pepper
  1. Heat oil in a large skillet over medium high heat.
  2. In a large bowl toss chicken with seasoning.
  3. Brown chicken in skillet for about 4 to 5 minutes. Add asparagus and cook for about 2 minutes.
  4. Add garlic and stir for about 1 minute more. Pour in cream and broth. Bring to a simmer.
  5. Add cooked pasta and toss well to coat.
  6. Pour lemon juice over top and sprinkle with parsley and parmesan. Toss well to coat.
  7. Season with salt and pepper. Garnish with extra parmesan cheese and lemon wedges.
Tips icon

If you like a saucier pasta increase chicken broth to ½ cup. Serve with garlic bread.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book