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Winnipeg Free Press

Saved by salads

Unlike most of The Simpsons clan, I'm of the opinion that you can, in fact, win friends with salad. And not because of their purported 'health benefits.' Salads make a meal more balanced by virtue of their freshness and acidity. They add colour and crunch and they don't need a recipe — if you've got oil and acid, you've got salad dressing. A salad can be made of vegetables or fruit, or some combination of the two. There are salads made of bread (see: panzanella), salads made of pasta and, yes, even salads made of gelatin. The possibilities are truly endless. This week's recipe roundup features friendship-worthy salads: Roasted Sweet Potato Salad with Mango Chutney from Alison Baldwin, Irene's Cucumber Salad from Lori Ferguson Sain and Strawberry Salad from Judy Antaya-Rajotte. Speaking of gelatin, please send in your favourite Jell-O recipes — sweet, savoury and otherwise — for an upcoming Homemade feature. Visit Homemade to fill out the submission form. MIKAELA MACKENZIE / FREE PRESS files Alison Baldwin combines roasted sweet potatoes with spices, herbs and a mango chutney is sure to help make friends. MIKAELA MACKENZIE / FREE PRESS files Alison Baldwin combines roasted sweet potatoes with spices, herbs and a mango chutney is sure to help make friends. Dressing Preheat oven to 425 F and combine potatoes, 45 ml (3 tbsp) of olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25-30 minutes. Meanwhile, heat the remaining 30 ml (2 tbsp) of olive oil in a skillet over high heat. Add the sunflower seeds and cook, stirring until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions and red pepper and set aside. Combine dressing ingredients (except for the olive oil) in a small saucepan and heat through. Remove from heat and whisk in olive oil. Assemble salad by gently tossing the roasted potatoes with the cranberry-red pepper mixture. Add enough of the dressing to coat and garnish with toasted seeds. Serve with extra dressing on the side. — Alison Baldwin English cucumbers, thinly sliced Dressing Combine dressing ingredients and pour over sliced cucumbers. Cover and chill in the refrigerator for several hours or overnight. Drain liquid before serving. This salad keeps in the fridge for several days. 'Irene Ferguson was our mother, grandmother, great-grandmother and mother-in-law. Born and raised in Saskatchewan, she married a member of the RCAF. They were transferred to Winnipeg in the early 1960s and, other than a short stint in France, she lived in Winnipeg for the rest of her life. This is her cucumber salad recipe, a staple at holiday dinners and cottage gatherings for decades.' — Lori Ferguson Sain Dressing Prepare vinaigrette dressing in a small bowl by stirring together garlic, mustard, both vinegars and brown sugar. Whisk in oil. To serve, toss mixed greens with vinaigrette in a large bowl. Place an equal portion of dressed greens on plates and top with cheese, nuts and strawberries. Sprinkle with salt and pepper. 'This recipe came from the Best of Bridge series. A simple recipe with gourmet results. I have served for lunch with a baguette or croissants. This salad is always a big hit.' — Judy Antaya-Rajotte Eva WasneyReporter Eva Wasney has been a reporter with the Free Press Arts & Life department since 2019. Read more about Eva. Every piece of reporting Eva produces is reviewed by an editing team before it is posted online or published in print — part of the Free Press's tradition, since 1872, of producing reliable independent journalism. Read more about Free Press's history and mandate, and learn how our newsroom operates. Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber. Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.