Be sure to use Canody Canola Oil for a light, tasty, and nutritious addition to this recipe!
2 cloves garlic, minced
2 Tbsp freshly squeezed lemon juice 30 mL
1 tsp Worcestershire sauce 5 mL
1 tsp Dijon mustard 5 mL
1/4 tsp freshly ground black pepper 1 mL
1/4 cup Canody, heart-healthy
Canadian canola oil 60 mL
3 Tbsp Parmesan cheese, grated, divided 45 mL
4 cups baby kale leaves 1 L
4 cups baby spinach leaves 1 L
4 cups chopped romaine lettuce 1 L
3 (4oz./125 g) roasted,
skinless chicken breasts, sliced
1/2 cup coarsely chopped toasted almonds 125 mL
1) Make dressing: In a small glass jar with a lid, combine garlic, lemon juice, Worcestershire sauce, Dijon mustard, and pepper. Shake well to combine. Add Canody, heart-healthy Canadian canola oil and 1 Tbsp (15 mL) of the Parmesan cheese and shake well to blend.
2) In large bowl, place kale, spinach, and romaine lettuce and toss well.
3) Drizzle dressing over salad and toss well.
4) Serve salad garnished with sliced chicken and remaining Parmesan cheese.
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