Not So Simple Greens

RECIPE: Fennel Salad í  la Grecque
Bas-du-Fleuve is a mixture of brined herbs from the Lower St. Lawrence area. You can also use a combination of fresh herbs of your choice. Serves six.
– courtesy Dairy Farmers of Canada

RECIPE: Kale & Soppresata Salad
This simple dressing is delicious with the kale. At the restaurant it comes generously adorned with delicious Italian soppresata. Serves one generously, or two side servings.
– courtesy Yolanda's Spuntino Casa, Oakville

RECIPE: Lemony Asparagus Salad
While delicious cooked, raw asparagus feels extra fresh in this tart salad. The asparagus is shaved into thin ribbons. Serve immediately or let the salad marinate several hours to blend flavours. Serves six.
– courtesy Whole Foods Market

RECIPE: Spanish-Style Collard Greens
This collard greens salad is dressed with sherry vinaigrette, plumped currants and shaved Manchego cheese. It's terrific eaten right away or made a day or two in advance and chilled until ready to serve. Serves four.
– courtesy Whole Foods Market