It may be snowing in Stratford today but we’re still enjoying sunshine and clear skies in Toronto. I’m tired of braising everything, I want something light and meatless. I want a burger and a salad. After shopping at Fiesta Farms yesterday, I picked up these gluten free burger buns and a new veggie burger I want to try out. There’s also some unpasteurized clover honey from Wild Country over in Guelph, I know I want to use that in the salad. A Cortland apple, some napa cabbage andÂ organic, heirloom New Farm carrots, here goes.
The Sunshine salad is a simple mix of veggies that are locally grown and readily available in the fall.
napa cabbage, shredded
apple, small dice
lime, zest and juice
- Toss all the veggies together with sunflower seeds in one bowl
- In another bowl combine yogurt, lime juice and zest, honey and salt and pepper to taste until you have a nice tangy, sweet dressing.
- Toss salad with dressing.
You don’t need a recipe for the burger – just heat and serve with whatever condiments you want.
* if you are a celiac, be certain that your sunflower seeds are gluten-free before using. Sometimes nuts, seeds and dried fruit are tossed with a bit of flour before packaging.