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