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It's a classic! Any kind of salad is light and fresh, but we particularly like this...

Caesar Salad

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Anne's crab dip *****
A brilliant appetizer or party dip that is ideal served with tomato soup, stuffed into mushroom caps and placed under a hot broiler for a minute, or sided with crusty bread, breadsticks, rice crackers or crostini. Serve hot or cold. [More]

Anne's Creamy Mustard-Dill Sauce *****
Great on steamed vegetables, stirred into tomato soup, sided with barbecued salmon used as a dip for crudités or heaped onto a baked potato. [More]

Anne's don't-tell-anyone-it's-a-soup-mix dips ****
These are so ridiculously fast and easy, I ought to be arrested for sharing my guilty secret. But what REALLY makes these dips shine is the one-or-two "customized" ingredients . . . read on . . . [More]

Anne's sour cream-mustard-dill dip *****
This is one of those "Guilty Pleasures" type dips. . . for crudités, heaped onto a baked potato (the optional parmesan cheese is a wonderful addition for this application), delicious with carrot wafers, celery sticks, or peeled, sliced raw mushrooms. Mmmm. . . [More]

BBQ Duck Salad ****
A light salad -- perfect for warm evenings. [More]

Bleu Cheese-Walnut Dip **** 1/2
Decadent, elegant and impressive, this is a good dip to take to a potluck dinner. Excellent with chilled icewine. [More]

Caesar Salad ****
This is a lighter-tasting version of the classic Caesar Salad. You can add anchovies and an egg, if you prefer. [More]

Citrus Avocado Dressing *****
This dressing is great on leafy green salads. Also use on top of half an avocado, topped with some chopped parsley or spring onion if liked. [More]

Classic vinaigrette dressing *****
A classic -- and preparation takes mere seconds. [More]

Curried Potato salad ****
A delicious side-dish that also happens to be low-fat! [More]

Herbed Croutons ****
The perfect accompaniment to Gail's Caesar salad. [More]

Karen's Coleslaw ****
Big BBQ crowd? Here's a budget-stretcher. [More]

Maille crab and artichoke dip (recipe courtesy of Maille) ****
Drink tip: Serve with chilled Sauvignon Blanc. (Recipe developed for Maille, courtesy of Derek Benitz, executive chef at Luxe Bistro, Ottawa, ON.) [More]

Nobody Knows the Truffles I've Seen Salad (recipe courtesy of Maille) ****
An incomparable side-dish [More]

Okanagan Sunshine Carrots ****
An excellent recipe from Sun-Rype... [More]

Sen5es' Grilled Tuna with Apple & Basil Salad ****
Recipe developed for Maille, courtesy of Claudio Aprile, executive chef, Sen5es Bakery & Restaurant (Toronto, ON). Additional recipes can be found at www.maille.com. [More]

Super Food Salad (Chicken and Quinoa Salad with Dried Fruit) ****
Of course you know that Quinoa is an ancient grain with all of the eight amino acids! Super Salad for Super Gals like us. [More]

Tartar Sauce *****
A classic side-sauce for all forms of shellfish, seafood -- and perfect with fish & chips. [More]

The Cheesecake Factory's addictive Endive, Pecan and Blue Cheese salad *****
I am completely passionate about this salad! It is the best salad I have ever eaten, and I will drive miles out of my way for it (closest Cheesecake Factory to Vancouver is in Seattle, right around the corner from the Grand Hyatt Seattle). [More]

Tomato Bread Salad *** 1/2
This rustic salad pairs well with grilled meat or fish. Use top-quality French or sourdough bread, because regular white sliced bread does not have sufficient texture to stand up to the firm pulp and sweet flavour of tomatoes. [More]

Uncle Ray's Marinated Beets ****
Says Ray: "Great with rind cheese and bread!" [More]

Vermicelli Delight ****
Author:Original recipe by Stephanie Yuen
This can be served as a salad or as an appetizer to dinner [More]

Wolfgang Puck's signature Chinois Salad *****
This particular salad is the one served recently at an Air France-hosted event in Seattle. [More]

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Summer Salads Hit a High Note with Renée's Gourmet Vinaigrettes *
Press Release. . . [More]

Vegetarian Pan Bagnat ****
Nathan Fong submits his friend Paulette Mitchell's recipe: Pan bagnat is a French salade niçoise with cubes of bread to absorb the flavours of the tomatoes and olive oil. [More]