Contributing Editor, Sandy Smith!

Hey y’all, I’d like to introduce you to another contributing editor, Sandy Smith from gorgeous Vancouver, British Columbia. Sandy is a dear friend and neighbor of my mother’s as well as a fan of P&B. And she so kindly contributed three recipes to me, which I’d love to share with you. I have yet to try them out myself but they’re guaranteed to get your guests licking their bowls! Enjoy!

Caesar Salad

2  heaping tsp dijon mustard

2 tsp red wine vinegar

1 tsp anchovy paste

1 T lemon juice

5 T olive oil

dash of worsteshire sauce

1-2 crushed garlic cloves

1 T parmesan cheese

croutons (optional)

Romaine Lettuce to serve 4

Whip first 7 ingredients with bamix, (attachment with holes in it) hand blender or whisk. Or put in jar & shake. Stir parmesan cheese into dressing  just before serving, (or add separately to salad ) then add dressing to salad,  add croutons and toss.

Mango Salad

1 green (not ripe) mango, peeled & sliced thinly

½ – 1 cucumber, seeded, sliced thinly

Slice mango & cucumber into similar size long matchsticks

1 – 2 red onions, sliced thinly

1 cup cilantro leaves, chopped slightly

20-30 snow peas trimmed, halved, depending on size

1 to 1½ cups bean sprouts

Combine ingredients in a large bowl. Adjust amount of veggies, as you like.

Lime & Vinegar Dressing

1/4 cup limejuice (1 large lime)

1/4 cup rice vinegar

2 tsp sesame seed oil

Place ingredients into a screw-top jar.

Shake well then pour over salad.

Toss gently to combine.

Serves 4

Beet-Apple-Walnut Salad

4 ripe apples

4 beets

1/2 cup walnuts (chopped)

1/4 cup bleu cheese (crumbled)

Bring beets to a boil in a large pot of water then reduce heat and simmer until tender enough to insert a fork easily. Remove from heat, strain and set aside to cool. Chop apples into 1/4 inch cubes, removing core and seeds.

Once beets have cooled cut away the outer skin, then chop them into 1/4 in. cubes. In a bowl combine beets, apples, chopped walnuts, crumbled blue cheese & dressing, toss lightly until just coated. Transfer to a serving dish and garnish with fresh mint.


2 parts extra virgin olive oil

1 part balsamic vinegar

1 tsp country mustard (or Dijon)

1 tsp honey

Salt and pepper to taste

In a small bowl combine oil, vinegar, mustard, honey, salt and pepper. Wisk vigorously until just combined. This dressing can be made up to a day ahead, then kept covered in the refrigerator, just make sure you re-mix it up before using. Serves 4

  1. Susan said:

    These recipes look delicious. Some will even compliment what I am looking to do with summer menus and entertaining. Thanks guys.

  2. Susan said:

    Looking to hear more soon

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