just a smidgen

Earl’s KopyKat Westcoast Salad

Westcoast 3

my parents had the family over for dinner last night

{ before they headed out to the lake.. thankfully flooding has subsided }

i was asked to bring

“a salad”

i’ve been making salads for my mom since

i was old enough to stand on a chair and whack out a few carrots on her kitchen counter at

4832 Claret Street

as we tucked into a lovely meal of

apple sauce ribs, beans and new potato salad (and The Birthday Cake),

my brother took a bite of my homemade salad

and exclaimed that it tasted just like

the one he’d eaten at Earl’s Restaurant the other day

i laughed and said, “That’s because it is!”

i explained that all sorts of websites abound that publish “KopyKat” recipes..

recipes written to come “close to” or “close enough to”

mimic a favorite restaurant dish

i know that sometimes in life

…there are people who might be perceived as


(yes.. she bought the same grad dress!)

but is it really copying,

or just good old “serendipity”

and similar “good taste”

i will never know

{ but we had fun pretending to be sisters for the day }

imitation is the sincerest form of flattery…

isn’t it?


is it ok to copy someone,

as long as you give credit where it’s due?

in the world of recipes.. it’s a pretty fine line,

after all, i imagine there are an infinite number of

chocolate chip cookie recipes lovingly passed down from generation to generation

that look remarkably the same…

but i do think it’s respectful to try to give recognition to the recipe’s origin

but i digress…

all you need to know is that this is my “go to” salad whenever i’m asked to bring

“a salad”

it’s a KopyKat version of

Earl’s Westcoast Prawn Salad with Citrus Honey Vinaigrette
that i found over at Epicurious

on a side note… i have a new bike *ring ring*

… the real Pedal Pusher

and i’m over the moon excited!

No special clip shoes to fall over in and no fat-squeezy spandex tights required

just a helmet, every day shoes..

even a skirt will work

{ my cowboy boots… maybe not so much }

i’m getting a basket for my groceries and…

if you want to be a KopyKat and buy one

i won’t mind

that would mean fewer cars on the road

Earl’s West Coast Prawn Salad with Citrus Honey Vinaigrette

Earl’s KopyKat Westcoast Salad
Citrus Honey Vinaigrette
  • 1/4 cup canola oil
  • 1 tbsp unseasoned rice vinegar
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 1/2 tsp Dijon or grainy mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 2-3 dashes tabasco sauce
  • Mix all Vinaigrette ingredients together into a mason jar, shake vigorously to blend. Chill until serving.
  • 8 cups mixed greens
  • 8 cups baby spinach
  • 1/2 cup raw quinoa, cooked as per package instructions and cooled
  • 8-12 large strawberries, quartered
  • 1 carrot, finely chopped
  • 1 avocado, peeled, pitted, cut into chunks
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup candied pecans (see recipe below)
  • 2 tbsp cilantro, chopped
  • Optional: 20-30 grilled prawns (recipe below)
  • favourite teriyaki, BBQ sauce or rub
Candied Pecans
  • 1 1/2 tsp egg white
  • 1/2 tsp water
  • 1 cup pecan halves or pieces
  • 1/4 cup sugar
  • 1/4 tsp kosher salt
  1. Preheat oven to 275 F. Line a small baking sheet with parchment paper.
  2. Beat egg white and water together briskly with a fork or tiny whisk. Stir in pecans then sugar and salt (it will seem like too much sugar but it isn’t) mixing to blend. Spread on baking sheet and bake 45-55 minutes, stirring every 10 minutes. May be prepared a few days in advance.
  3. Optional: Grilled Prawns*
  4. Best made just before serving. Preheat clean barbecue grill on medium high and lightly oil racks just before using.
  5. Toss prawns with enough favourite teriyaki, BBQ sauce or rub to lightly coat. Grill 1-2 minutes per side, turning once, until prawns are light pink and barely cooked through.
  6. *Prawns could easily be substituted with a nice grilled and sliced chicken breast placed on the side of the greens.
  1. Combine all salad ingredients together in a very large salad bowl. Pour just enough vinaigrette to coat the greens and toss. Top with prawns if using and serve immediately.

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