Creamy Italian Dressing

This is such a tasty dressing…we love it on all kinds of salads.   The list of ingredients is mostly what you’ll have in your pantry…easy peasy.

You don’t need much on your salad so it goes a long way.

So here goes!

Creamy Italian Dressing

  1. 1/4 cup of white wine vinegar (it keeps the colour creamy)
  2. 2 TBSP lemon juice
  3. 1/3 cup good olive oil
  4. 1/2 cup mayonnaise
  5. 2 cloves of garlic, finely minced
  6. 1/2 tsp dried basil
  7. 1/2 tsp dried oregano
  8. 1/2 tsp dried parsley
  9. 1/2 tsp dried thyme
  10. 2 tsp honey
  11. 1/4 grated Parmesan cheese
  12. salt & pepper to taste


  • Add all ingredients to a large mason jar and shake very well until combined.    Serve over your favourite salad
  • Shake well before using.
  • If the dressing is too thick after refrigerating just add a bit of water.


Summer Salad

I just love a good summer salad… I’m sharing one today that I’m making for supper at camp on beautiful Manitoulin Island.  So the kitchen I’m working in is our RV kitchen.  It’s quite roomy and works great….I’ve also gotten used to baking on the BBQ and it beats warming up the trailer.

Yesterday I had the Manitoulin Chicks (our girly group here in our park) over for a BBQ baking lesson…I will post “how to”very soon… was a great success! And the bonus was getting to visit with my friends!

But today is salad day…if you’re like us here it’s been an extremely warm summer so we’re looking for something light and cool to eat.

So here we go….oops almost forgot!  In Sudbury Ontario where we live we have a store that sells infused oils and balsamic vinegars..the store is called Adoro…could be a different name in your city…they make wonderful dressings…most stores give you a sheet with all the pairings and you can do tastings in the store as well…I just love them.

Today I’m using Lemon Olive Oil and BlackBerry/Ginger Balsamic.




Summer Salad:

  1. romaine lettuce…washed and cut….YOU CAN USE A LETTUCE MIX OR ADD KALE TO YOUR ROMAINE
  2. red onion
  3. feta cheese
  4. candied pecans
  5. lemon olive oil
  6. strawberries
  7. blackberry/ginger balsamic


  • wash and prepare romaine lettuce or lettuce mix
  • red onion…sliced and ringed…set aside
  • feta cheese….cut or crumbled…set aside
  • strawberries…washed and sliced….set aside

Candied Pecans:

  • In a saucepan melt 1Tbsp of butter and 1Tbsp of brown sugar for every 1/2 cup of nuts…(I used pecans) you could  use walnuts.
  • Add pecans and simmer for about 7 minutes …till the sugar mixture is turned dark and the nuts are coated. DON’T BURN THEM!
  • Place on a cookie sheet lined with parchment paper…let cool…set aside



  • Just before serving….toss your greens & onion with the olive oil
  • Add in layers:  feta cheese, pecans, and strawberries
  • Drizzle balsamic vinegar over the top
  • Note:  I place the balsamic on the table so people can use more

Note: it looks really nice served on a long narrow platter with everything layered…














Apple Cider Coleslaw Vinegrette

I have always made a creamy dressing for my coleslaw…but I tasted  a vinegar dressing on Canada Day, on Manitoulin Island, where we have our trailer, and it was so good on the pull pork sandwich we had that afternoon for lunch.

So began my search for a recipe.

Today I found a simple recipe that’s easy to make and it tasted really good.  I would recommend mixing your coleslaw about an hour before so your cabbage has time to soften.

Apple Cider Coleslaw Vinegrette

  1. 1/4 cup of apple cider vinegar
  2. 2 Tbsp of maple syrup
  3. 1/4 tsp dry mustard
  4. 1/4 tsp celery seed
  5. 1/4 tsp salt
  6. 1/4 tsp pepper


  • mix all ingredients together and VOILA!
  • mix into your coleslaw mix about an hour before serving to allow cabbage to soften

Told you it was easy!!!

Note:  this would be really good on pulled pork sandwiches or fish tacos.


Potato Salad

I’ve loved potato salad for as long as I can remember.  Always a summer favourite at BBQ’s or potlucks.

I hadn’t made any for a while, so when my hubby asked me to make one…I thought…mmmm, sounds good.  So I bought what I needed, now we’re going to enjoy it for supper tonight with some chicken.

Potato Salad:

  1. Potatoes, peeled
  2. green onions
  3. green & red sweet pepper
  4. boiled eggs
  5. celery, cleaned and sliced
  6. white vinegar
  7. dill pickle juice
  8. seasoned salt
  9. Miracle Whip or Mayonnaise if you prefer


  1. Peel as many potatoes as you’d like
  2. Slice your potatoes about 1/2″ thick and sprinkle with salt and boil till just tender…try not to overlook them then your salad will be mushy.  Once cooked spread slices of potatoes on a cookie sheet to cool.  I spread them in a large bowl
  3. Meanwhile, chop green & red sweet pepper, green onions, celery and eggs
  4. Once potatoes are cooled cut in small chunks.   After cutting about half the potatoes sprinkle with some vinegar and pickle juice, repeat after second half is cut
  5. Sprinkle with seasoned salt and some pepper to taste
  6. Use a spatula to turn your potatoes over till mixed so they don’t break
  7. Add your cut vegetables and eggs, and mix
  8. Add Miracle Whip and blend well
  9. Refrigerate till time to serve

Pasta Salad with Basil Vinaigrette

Yummmmm……just tasted this salad and it’s..what can I say…just deliscious!!!  It’s a keeper!!

I saw this on Pinterest on a blog called Vikalinka….. and it looked so good…but now I know it is!

Can’t wait to impress my camping buddies!!! They will love this!!

Pasta Salad With Basil Vinaigrette:

  1. 2 1/2 cups small cherry multi coloured tomatoes
  2. 1 red and 1 yellow sweet pepper, chopped
  3. 1/4 cup black olives, chopped
  4. 1/4 cup green olives, chopped
  5. 3 Tbsp fresh chives, chopped
  6. 3 large cloves of garlic (cook with pasta and keep for vinaigrette)
  7. 2 1/4 cups of pasta, of your choice ( I used small rotini)

Basis Vinaigrette:

  1. 4 Tbsp of white balsamic vinegar
  2. 7 Tbsp extra virgin olive oil
  3. 1/2 cup fresh basil, chopped


  • cook pasta with garlic cloves in water till desired doneness
  • strain and rinse with cold water to stop cooking process, drain well
  • chopp pepper, olives, chives and tomatoes, add to drained pasta
  • in a jar add white balsamic vinegar, chopped fresh basil, chopped reserved garlic cloves and extra virgin olive oil.
  • Add all contents of vinaigrette to pasta salad…cover and refrigerate for about an hour before serving…all the flavours will blend!


Thyme Rainbow Carrots

I just love these carrots..they are so colourful.  I use them as a side, in a pot roast and also grated for a coleslaw.

There is a purple carrot…you need to cook that one separately or everything will turn purple…add it at the end.

Thyme Rainbow Carrots

  1. rainbow carrots (regular if you can’t find rainbow)
  2. yellow onion
  3. thyme


  • peal and slice carrots how you want them
  • slice onion in medium slices
  • put some olive oil and butter in a shallow frying pan and cook onion with salt and pepper till softened and translucent…NOT CARAMALIZED!  Set aside
  • boil or steam carrots till desired doneness..drain water
  • add a bit of butter to pan & carrots.  Add onions.  Add pepper and sprinkle lightly with thyme…not too much. Add a bit at a time…thyme can be overpowering of too much



Authentic Greek Salad

When my hubby and I were in Florida we frequented this mom and pop Greek Grille….the food was fabulous. He and his wife made his mother’s and aunts’ old Greek recipes.  This is how he made his Greek Salad.

This salad has no amounts….you need to make as much as you need. It’s very colourful and deliscious…So here goes.

Greek Salad

  • romaine lettuce
  • red onion…julienned
  • tomatoes…I used small tomatoes (multi coloured) slice in two
  • english cucumber
  • feta cheese (I’ll show a picture of the one I buy
  • olive oil
  • lemon
  • oregano
  • basil


  • wash and cut up romaine
  • julienne red onion
  • chop cucumber
  • cut tomatoes in open side up and sprinkle with basil
  • cut up feta cheese
  • once everything is ready to go, place romaine in serving bowl and sprinkle with oregano
  • toss romaine with olive oil till leaves are covered
  • add tomatoes, onion, cucumber
  • now squeeze a half of a lemon to start…toss and taste…add as much lemon as you want
  • add salt and pepper
  • add feta