Canada on a plate

Saskatoon berries from Alberta and maple syrup from Quebec team up for a distinctly Canadian salad dressing.

Nutrition researchers Rhonda Bell and Cathy Chan are the authors of Pure Prairie Eating Plan: Fresh Food, Practical Menus and a Healthy Lifestyle. A Mediterranean Diet for the Canadian prairies, the book contains a detailed 28-day menu using local foods and culturally appropriate food choices. We asked Bell and Chan for a healthy, delicious recipe to celebrate Canada’s 150th birthday, featuring some true northern bounty. Here’s what they gave us.

All-Canadian salad dressing with saskatoons berries and maple syrup

75 ml (1/3 cup) cider vinegar
15 ml (1 Tbsp) saskatoon-maple syrup
10 ml (2 tsp) dijon mustard
250 ml canola oil


  1. Crush approximately 100 ml berries in a small saucepan using a wooden spoon.
  2. Add an equal volume of maple syrup and heat gently until it takes on a purplish hue.
  3. Whisk together vinegar, maple syrup and mustard.
  4. Whisk in canola oil slowly.
  5. Serve on mixed salad greens. Store leftover salad dressing in the fridge. Keeps at least 1 month.