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This summer my husband and I attended a staff party  of his where everyone brought their favourite dishes to share. I love these kind of dinner parties as you get to sample the best recipes from all the guests plus the hostess can relax a bit and actually enjoy their own party.One young woman brought this amazing green salad, full of fresh romaine, kale and spinach. Simply dressed with one of the best dressings I have ever tasted, her salad was a total hit with everyone. I thought that this dressing would be a perfect complement to my Italian Garden Salad.

Of course I asked her for the dressing recipe and she kindly emailed it 3 days later. 

I made the recipe up and tried it on some fresh vegetables taken from my garden. I think you will agree that the combination is fabulous. You can use less or more dressing on this Italian Garden Salad, depending on your preference.

I would encourage you to try this dressing on any savory salad combination that you love.


Feeds 4-6 persons. Can be doubled for a larger group



Italian Garden Salad Ingredients


1 cup cherry tomatoes

1 English cucumber, chopped

1 yellow pepper, chopped

8 basil leaves, cut in slivers

¼ cup crumpled goat cheese

12 Greek olives

Few Basil leaves and parsley for a garnish


Dressing Ingredients


Makes enough dressing for a number of  salads.


3 garlic cloves, minced

3 tsp Dijon mustard

2 tbsp pure maple syrup

¼ cup red wine vinegar

2 ounces fresh basil

¼ tsp Himalayan salt

1 tsp cracked black pepper

1 cup extra virgin olive oil


Italian Garden Salad Method



Assemble all the ingredients for the dressing in a blender, except the olive oil and blend. Slowly add in the olive oil a bit at a time and continue to blend until dressing becomes smooth and creamy. Pour into a dressing container and put in fridge to cool.




Assemble all vegetables in a salad bowl.

When ready to serve, pour 1/8-1/4 cup of the dressing and toss into the vegetables. Top with crumpled goat chess and Greek olives. Add a decorative garnish of Fresh Basil leaves and parsley.



Keep the dressing in the fridge in a closed glass bottle. This dressing can be used with any savory salad, including just mixed greens.










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