Ontario cucumber salad and crispy cauliflower salad recipes released

Global News published a summer cucumber salad recipe featuring Ontario-grown cucumbers, citrus, ginger, and chili, prepared by host Susan Hay alongside chef Mark McEwan. The dressing combines olive oil, white wine vinegar, honey, Dijon mustard, grated ginger, garlic, orange zest, lemon juice and chili flakes, and is finished with cilantro, scallions and orange pieces.

A separate recipe for a crispy cauliflower salad appears in John Gregory‑Smith’s cookbook, advising roasted cauliflower and chickpeas tossed with smoked paprika, garlic and onion powders, served with a jalapeño‑lemon sour‑cream dressing and optional blue‑cheese crumbles. Both dishes serve four to six people and are positioned as light starters or sides.