5 hard-boiled eggs, peeled and finely chopped

1.5 kg bag (6 cups), approximately, finely chopped mix of green lettuces (such as romaine and iceberg)

125 mL (¹/2 cup) sliced
radicchio, finely chopped
1 head Belgian endive,
thinly sliced

1 medium cucumber, finely chopped

1 stalk celery, finely chopped
250 mL (1 cup)
shredded carrots

2 medium red peppers, finely chopped*

4 medium tomatoes, finely chopped

1 small red onion, finely chopped

2 scallions, finely chopped
175 mL (³/4 cup) pitted black
olives, finely chopped
375 mL (1¹/2 cups) boiled
(canned) beets,
finely chopped

*Roasted and marinated speed up the preparation.

175 mL (³/4 cup) Vidalia Onion Vinaigrette

50 mL (¹/4 cup) red wine vinegar

1 mL (¹/4 tsp.) freshly ground black pepper

2 cloves garlic, finely minced

2 mL (¹/2 tsp.) Italian dry spice mix

30 mL (2 Tbsp.) olive oil
Garnish of fresh,
minced parsley

Prepare vegetables in order given. Using a large serving dish or portable 2 to 3 litre (2 to 3 quart) dish, layer salad ingredients in order given. Using a plate, lightly press ingredients down.

For the vinaigrette, blend all ingredients with a whisk in a small bowl; drizzle dressing over salad. Cover and refrigerate 4 hours or overnight. Garnish before serving with fresh parsley.

Serves 6 to 8.

Strawberry Shortcake
Bundt Cake

A summer spectacular, Cake this treat features all the 250 g (1 cup) unsalted butter, flavour notes of strawberry room temperature shortcake but in a neat, 500 mL (2 cups) sugar eat-out-of-hand style 4 eggs

(no picnic mess!) and with ₁₅ _mL ₍₁ _Tbsp.) _puremake-ahead convenience. _vanilla _extractFilling 750 mL (3 cups)
250 mL (1 cup) coarsely ^all-purpose ^flourchopped strawberries 2 mL (¹/4 tsp.) salt
75 mL (¹/3 cup) sugar 5 mL (¹/2 tsp.)

30 mL (2 Tbsp.) ^baking ^sodaall-purpose flour 12 mL (2¹/2 tsp.)

250 mL (1 8-oz. package) ^baking ^powdercream cheese, softened 250 mL (1 cup) buttermilk or
1 egg soured milk*

₅ _mL ₍₁ _tsp.) _pure *To sour milk, stir 15 mL _vanilla _extract(1 Tbsp.) lemon juice into 250 mL (1 cup) milk and let stand a minute.

Back-Porch
Lemonade

You could make this with extra-icy spring water, but it ventures into “spritzdom” when you add Perrier or another bubbly water.

375 mL (1¹/2 cups)
fresh lemon juice
250 mL (1 cup) sugar
Ice cubes,
lightly crushed
Perrier water, chilled
Mint leaves

2 large lemons, thinly sliced for garnish

In a small saucepan, simmer the lemon juice and sugar until the sugar dissolves.

Add ice cubes to each tumbler. Pour in about 30 to 60 mL (2 to 4 Tbsp.) of the lemon syrup and then fill to the top with Perrier. Garnish with a mint leaf and a lemon slice.

Recipe doubles well. Syrup can be frozen.

Vanilla Glaze

500 mL (2 cups) sifted confectioners’ sugar 5 mL (1 tsp.) pure vanilla extract

Preheat oven to 175°C (350°F). Butter a 3-litre (12-cup) Bundt pan and set aside.

To make the filling: Toss the strawberries with 30 mL (2 Tbsp.) sugar and set aside. In a food processor, cream 45 mL (3 Tbsp.) sugar and flour with the cream cheese until smooth. Stir in the egg and vanilla. Set mixture aside.

To make the cake:

Without cleaning the food processor, cream the butter with the sugar until light and fluffy. Add the eggs, vanilla and blend. Fold the flour, salt, baking soda and baking powder into the mixture, adding the buttermilk as you blend until the batter is smooth.

Spoon two-thirds of the batter into prepared pan. Spread reserved cream-cheese filling over top of batter. Deposit the sugared strawberries evenly over filling. Top with remaining batter. Bake 60 to 75 minutes until cake tests done. Let cool 15 to 20 minutes in pan before inverting onto a serving plate. Dust with confectioners’ sugar or Vanilla Glaze.