Don’t you hate when you go to pour some salad dressing on your salad and half the bottle dumps out? It drowns your leafy greens, ends up making it unhealthier than you planned, and wastes so much dressing as you’re left with a pool of dressing on your plate when the meal is done.

This is why we were so excited to discover salad spritzers from Maison Orphée. It’s so much easier to control how much dressing comes out when you can spray it from a bottle! So, you get to save the calories and still get a spritz of dressing on your salad.

At the Never Enough Thyme Food Shoppe we have a few flavours to try, including white balsamic, basil, and garlic olive oil. We happen to think that the white balsamic would be fabulous with this roasted fruit and spinach salad. Be sure to stop by and pick some up for all of your summer barbecuing and entertaining needs.

Roasted Fruit and Spinach Salad


1 carrot, cut into matchsticks
2 red plums, cut into wedges
¼ red onion, sliced into rings
baby Forelle pear, cut into 8 wedges
15 pecan halves
1 tbsp. olive oil
1/2 tbsp. balsamic vinegar
sea salt and cracked pepper


Place carrot, plums, onion, pear and pecans on a pan and drizzle with olive oil and balsamic and season with salt and pepper. Roast in oven for 15 minutes at 400˚F.

Place hot vegetables into a bowl and toss in a few handfuls of baby spinach. Spritz with the white balsamic dressing (or a different flavour, if preferred). Toss greens and vegetables with dressing and place on a plate. Enjoy with barbecued meat and good company.

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