Frontier Salad

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We love how versatile this delicious salad is. The dried fruits and quinoa, combined with the bright flavours of the dressing make it a great option as a meal, perfect to bring on an adventure and great as a side for dinner.

INGREDIENTS

SALAD

  • 85 grams of mixed lettuce
  • 4-5 small heirloom tomatoes
  • A handful of chopped cucumbers
  • A handful of sliced dried figs
  • One dried apricot, sliced
  • A handful of dried cranberries
  • 1 tablespoon of quinoa, cooked and cooled
  • A sprinkle of sliced almonds

FRONTIER DRESSING

  • ½ cup of olive oil
  • ⅓ cup of cold-pressed canola oil
  • ¼ cup of white wine vinegar
  • 2 tablespoons of honey
  • 1 tablespoon of lemon juice
  • 2 cloves of garlic
  • 1 teaspoon of salt
  • ½ teaspoon of pepper flakes
  • ½ teaspoon of dried oregano
  • ½ teaspoon of dried parsley
  • ½ teaspoon of dried thyme leaves
  • ½ teaspoon of basil
  • ¼ teaspoon of ground black pepper

Optional: add 3 tablespoons of grated parmesan cheese

DIRECTIONS

  1. Toss all the salad ingredients together.
  2. Mix the dressing. This will keep in the fridge for about a week.

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You can find us at the Nordegg Canteen:
4 Stuart Sreet, Nordegg, AB, T0M 2H0


We acknowledge that the land on which we gather, explore and adventure is home to the Îyârhe Nakoda First Nation and the Smallboy Mountain Cree, part of the Treaty 6 and Treaty 8 Territories, part of the Métis Nation of Alberta Region 3, and has been the traditional meeting ground for many Indigenous Peoples since time immemorial. We are grateful for the stewardship of these lands along with the knowledge, traditions, and teachings that have been passed down through generations.

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