Recipe of the Week: Fruit and Vegetable Salad Supreme


Stop by the Fresh Market at the Thunder Bay Regional Health Sciences Centre on Wednesdays from 11:30 am – 1:30 pm in the Cafeteria Courtyard to pick up some fresh, local, ingredients to make this featured recipe.

Serves 4

Preparation time: 10 minutes


  • ½ lb asparagus spears, cut into bite-size pieces

  • 2 cups carrots, thinly sliced

  • 8 cups mixed salad greens

  • 2 cups strawberries, sliced

  • ½ cup light balsamic vinaigrette

  • 1 cup crumbled goat or feta cheese

  • ½ cup pecan halves, toasted


Bring a large saucepan filled with water to a boil. Prepare a bowl of ice water. Add asparagus and carrot to boiling water. Remove after 2 minutes, drain and plunge into ice water. Drain and pat dry. Combine salad greens, strawberries, and vegetables. Add dressing; toss well before serving. Top with cheese and pecans.

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