Simple Fruit, Green Leaf and Romaine Salad

Simple Fruit, Green Leaf and Romaine Salad

Ingredients for salad:

3 cups Green Leaf Lettuce, torn

3 cups Romaine Leaf Lettuce, torn

2 medium Apples, chopped

1 cup Grapes, halved

1 cup Almonds, candied with butter, sugar, cinnamon and a little nutmeg

Ingredients for dressing:

½ cup Apple Juice

2 tbsp Lemon Juice

2 tbsp Apple Cider Vinegar

2 tbsp Canola Oil

5 tsp Brown Sugar

1 tsp Dijon Mustard

¼ tsp Pepper

1/8 tsp Salt

1/8 tsp Ground Cinnamon

Dash Ground Nutmeg

Directions:

Prepare candied Almonds with desired flavors. Set aside to cool. In a large salad bowl, whisk together the dressing ingredients until well blended. Add Apples and Grapes. Toss to coat. Place torn lettuces over Fruit in the dressing. (Do not toss yet!) Refrigerate for about an hour. Toss right before serving and top with candied Almonds. Enjoy!

Warm Lentil and Artisan Lettuce Salad with Roasted Beets and Goat Cheese

Farm Fresh Salad with Spiced Goat Cheese Rounds

Farm Fresh Salad with Spiced Goat Cheese Rounds

MAKES 4 MAIN-COURSE SERVINGS

By Molly Stevens

AUGUST 2007

*Use your Banana Fingerling Potatoes and Romaine Lettuce for this delicious salad!

INGREDIENTS

Goat cheese rounds

•       2 tablespoons sesame seeds

•       2 teaspoons ground cumin

•       1 1/2 teaspoons paprika

•       1 teaspoon finely chopped fresh thyme

•       1/4 teaspoon coarse kosher salt

•       1/8 teaspoon ground black pepper

•       16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (from one 11-ounce log)

Vinaigrette

•       2 tablespoons red wine vinegar

•       1 shallot, minced

•       1 teaspoon chopped fresh thyme

•       1 teaspoon Dijon mustard

•       5 tablespoons extra-virgin olive oil

•       Coarse kosher salt

Salad

•       1 pound baby new potatoes (such as Dutch yellow baby potatoes), halved

•       1 pound green beans (or mix of green and yellow), trimmed

•        

•       8 cups (loosely packed) mixed salad greens

•       1/3 cup (packed) small fresh basil leaves

•       12 ounces assorted small tomatoes (such as cherry, grape, and teardrop; preferably mix of red and yellow)

•       1/2 cup black olives (such as Niçoise)

PREPARATION

goat cheese rounds

•       Line baking sheet with waxed paper or parchment paper. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

vinaigrette

•       Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.

salad

•       Steam potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. DO AHEAD Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill.

•       Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and olives over. Surround with goat cheese rounds.

Jerk Chicken and Nectarine Salad

Jerk Chicken and Nectarine Salad

Serves 4

Sweet, ripe nectarines offer a cool counterpoint to this spicy jerk chicken salad. Accompany with Wholesome Cornbread and Beans & Rice.

The marinade for the Jerk Chicken can also be used with Chicken and Veggie Kabobs for a fun twist on the meal.

Ingredients:

4 tablespoons lime juice, divided

1 ½ tablespoons dried Jerk Seasoning

1 tablespoon steak sauce, like A1 or whatever you like.

4 teaspoons honey, divided

1 teaspoon canola oil

1 pound boneless, skinless chicken thighs, trimmed

3 ripe nectarines, pitted and thickly sliced

2 scallions, chopped

Salt and freshly ground pepper, to taste

8 cups torn or shredded romaine lettuce

Prepearation:

1. Mix 1 tablespoon lime juice, jerk seasoning, steak sauce, 2 teaspoons honey and oil in a shallow dish. Add chicken and turn to coat. Cover and marinate in the refrigerator for 20 minutes.

2. Meanwhile, preheat grill to medium-high or preheat broiler.

3. Stir together nectarines, scallions, remaining 3 tablespoons lime juice and remaining 2 teaspoons honey in a small bowl. Season with salt and pepper.

4. Oil grill rack or broiler pan. Grill chicken until no longer pink in the center, 3 to 4 minutes per side. (Alternatively, place thighs on broiler pan. Broil 4 to 6 inches from heat, 4 to 5 minutes per side.) Transfer chicken to a cutting board. Let stand for 5 minutes, then slice diagonally.

5. Toss romaine with nectarine mixture in a large bowl. Divide among 6 plates and arrange chicken on top. Serve immediately.

*Recipe courtesy of EatingWell: August 98’

Deluxe Iceberg Wedge Salad

Deluxe Iceberg Wedge Salad

SERVES 2 – 4

FOR THE DRESSING:

4 oz. blue cheese, such as Maytag

2 tbsp. heavy cream

2 tbsp. mayonnaise

2 tbsp. milk

1 tbsp. extra-virgin olive oil

1 tsp. worcestershire

1/4 tsp. hot sauce, such as Tabasco

1 small shallot, finely chopped

Kosher salt and freshly ground black pepper,

to taste

FOR THE SALAD:

1 head iceberg lettuce, cored and

halved lengthwise or two heads of baby iceberg lettuce

4 strips cooked bacon, torn

10 cherry tomatoes, halved

8 slices of cucumber

8 basil leaves, torn

4 oz. crumbled blue cheese, such as Maytag

Freshly ground black pepper, to taste

1. Make the dressing: In the bowl of a food processor, combine blue cheese, cream, mayonnaise, milk, oil, Worcestershire sauce, hot sauce, and shallot and process until smooth and creamy, about 15 seconds. Season dressing with salt and pepper and transfer to a small bowl; set aside.

2. Arrange lettuce cut side up on 2 plates. Spoon dressing over each wedge and garnish salad with bacon, tomatoes, basil, and blue cheese. Season with black pepper and serve.

Enjoy!

*Recipe courtesy of Patricia Fava

Warm Squash Salad with Mint

Warm Squash Salad With Mint

Julie O’Hara of National Public Radio

For this easy side dish, I used zucchini and yellow crooknecks, the two types of summer squash most readily available to me. Add patty pan or any variety to the mix. Quantities are not terribly important here; aim for 1 1/2 to 2 1/2 pounds of squash. The squash-mint-goat cheese combination is also one of my favorite omelet fillings and would make a fine frittata, as well.

Makes 4 servings

Ingredients:

1 tablespoon olive oil

3 medium zucchini (about 1 pound), trimmed and chopped into half-inch pieces

3 small yellow crookneck squash (about 3/4 pound), trimmed and chopped into half-inch pieces

Coarse salt and freshly ground black pepper to taste

1 (15.5-ounce) can cannellini beans, rinsed, drained and dried

1/4 cup loosely packed chopped fresh mint

4 ounces goat cheese

Preparation:

Add the olive oil to a large nonstick skillet and heat to medium high. Add all the squash, season with salt and pepper, and cook, stirring frequently, for 10 minutes or until squash is lightly browned and tender (adjust the heat if squash browns too quickly). Transfer to a large serving bowl.

Add the beans and most of the mint to the bowl. Toss gently. Just before serving, crumble the goat cheese over the salad and finish with the rest of the mint.

Sweet Shredded Pork Salad

Sweet Shredded Pork Salad

For the Pork:

Pork Rub:

3 lb. Pork Roast

3 T. Brown Sugar

1 ½ teaspoons Cayenne Pepper

2 teaspoons Cumin

1 teaspoon Sea Salt

The sauce:

1- 8 oz. can Coke

2 Garlic Cloves

¾- 1 cup chopped onion

1 cup Brown Sugar

Directions:

Rinse and pat dry your Pork Roast

Apply Pork Rub all over Pork Roast and place in a Crock Pot on High for 4 hours with lid on. (Spray your Crock Pot with Pam first, it will make it so much easier to clean.) **Do not open the lid if at all possible. It adds about 40 minutes to the needed cooking time…

In a medium bowl mix together all the sauce ingredients except the brown sugar.

After the 4 hours pour into Crock Pot the sauce ingredients over your Pork Roast, cover and cook for an additional 4 hours.

One hour before the Pork is done cooking add the last cup of brown sugar and mix into sauce. Finish cooking.

Meanwhile wash and tear as much green and red leaf lettuce you would like for your salads.

Prepare the Fresh Heirloom Tomato and Fruit Salsa (see recipe)

Prepare the Creamy Tomatillo Dressing (see recipe)

Toss torn green and red leaf lettuce in Tomatillo Dressing right before serving. Top with Sweet Shredded Pork and some of the Fresh Heirloom Tomato and Fruit Salsa.

Add tortilla strips if desired! Enjoy! Yum!

*Recipe courtesy of Chef Jonathan Bragg and Laura Muir

Heritage Blend Fruit Salad

Heritage Blend Fruit Salad

Ingredients:

4 cups Heritage Blend Lettuce Mix

1 cup Strawberries, topped and sliced

1 cup Grapes, halved

2 Golden Delicious Apples, large diced

½ cup Red Onion, thinly sliced

½ cup Shitake Mushrooms, washed and thinly sliced

1 cup Walnuts, candied or plain, halved (as a garnish)

Orange Dressing:

½ cup fresh Orange Juice

1-½ teaspoons finely grated Orange Zest

1-½ teaspoons Honey

1-½ teaspoons Balsamic Vinegar

1 teaspoon Dijon Mustard

½ teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

Preparation:

In a medium salad bowl add Heritage Blend Lettuce. Arrange all other salad ingredients on top. Toss if desired, or decorate the salad with fruit etc. Dress with Orange Dressing and enjoy!

*Salad recipe courtesy of Laura Muir, Orange Dressing recipe adapted from a Jim Kyndberg recipe in food and wine magazine.

Asian Slaw Salad

Asian Slaw Salad

Ingredients:

1 cup Green Cabbage, thinly sliced

2 cups Heritage Blend Lettuce

1 cup Carrots, julienned

½ cup Red Onion, thinly sliced

½ cup Anaheim Pepper, washed, seeded and thinly sliced

1-cup Shitake Mushrooms, washed stems trimmed and thinly sliced

1-2 Minneola Tangerines, segmented and cut in half

Sesame Seeds: optional as a garnish

*If you purchased the grocery bundle add on, you can use the

Wasabi-Yuzu Japanese Dressing.

For the Fat Free Asian Salad Dressing:

2 Garlic cloves

1 piece fresh Ginger (about the size of a garlic clove)

3 oz. Soy Sauce

1 ½ oz. Red Wine Vinegar

1 tablespoon Sugar, or 1 packet Truvia

3 drops Sesame Oil

½ ounce Water

Dressing Preparation:

Blend all ingredients for dressing in a blender until smooth and frothy.

You can easily double this recipe; just keep the 2 to 1 ratio for the garlic and ginger, and the soy sauce and vinegar.

Salad Preparation:

Place all salad ingredients into a medium sized salad bowl. Toss. Coat to desired amount with either Wasabi-Yuzu Japanese Dressing, or you Fat Free Asian Dressing.

*Garnish with Sesame Seeds if desired!

*Asian Slaw Salad Recipe courtesy of Laura Muir, Dressing recipe courtesy of Sara Fish

Enjoy!

Spinach and Grapefruit Salad

Romaine and Pear Salad

Romaine and Pear Salad

Yield 8 servings

Ingredients:

¼ cup red wine vinegar

¾ cup Extra Virgin Olive Oil

1 tablespoon Honey

½ teaspoon Salt

¼ teaspoon ground Black Pepper

¼ cup chopped Green Onion

1 large head Romaine Lettuce, torn into bite-size pieces

2 Bosc Pears, thinly sliced

Optional: Crumbled Gorgonzola Cheese and candied Almonds

Directions:

1. In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.

2. Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add pear slices, gorgonzola cheese and candied almonds. Toss gently and serve immediately.

*Recipe courtesy of Patricia Fava

Little Gem Lettuce Grilled Caesar Salad

Little Gem Grilled Caesar Salad

Ingredients:

3 little gem heads, cut in half lengthwise

4 Tablespoons Olive Oil

2 Meyer Lemons

Parmesan Cheese to garnish

Fresh Cracked Pepper to taste

Preparation:

Slice Lettuce Heads in half lengthwise

Grill or Pan Sear on the flat side till slightly charred.

Plate the grilled lettuce.

Dress with Olive Oil, Fresh Meyer Lemon Juice, Parmesan Cheese and fresh cracked Pepper.

Enjoy!

*Recipe courtesy of Harvest Sensations

Green Bean, Egg and Tomato Salad

Green Bean, Egg and Tomato Salad

Ingredients:

½ lb. Fresh Green Beans

2 Hardboiled Eggs

2 Tomatoes, seeded and large diced

½ cup fresh (or frozen) Green Peas

1 can Water Chesnuts, drained and sliced

Green Onions 3-4 sprigs, sliced

Salt and Pepper to taste

Dash of Lemon Juice

¼- ½ cup. Mayonnaise

2 Romaine Hearts, washed and dried, and gently torn

Directions:

Blanch Beans until slightly tender in a large pot of boiling salted water. (about 5 minutes)

Remove Beans from pot, and run under cold water to stop cooking action. Set aside.

Put Green Peas in the same pot of boiling water and blanch slightly (about 1 minute). Drain Peas and set aside.

Place Beans, Peas, Tomatoes, Eggs, Green Onions and Water Chesnuts in a large bowl. Salt and Pepper to taste. Add Mayonnaise and Lemon Juice. Stir to combine.

Place over Romaine Hearts

Serve and Enjoy!

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Autumn Lentil Salad

Salads & Dressings

SALAD RECIPES

Asian Slaw Salad
Autumn Lentil Salad

Classic Fresh Caprese Salad

Deluxe Iceberg Wedge Salad
Farm Fresh Salad with Spiced Goat Cheese Rounds

Fresh Roasted Edamame Salad

Green Bean, Egg and Tomato Salad

Grilled Sweet Gem Caesar Salad
Heritage Blend Fruit Salad
Heritage Blend Lettuce Salad with Warm Chevre
Jerk Chicken Salad with Nectarines
Mandarin Magic Salad and Dressing

Roasted Mixed Beets and Baby Lettuce Salad

Romaine and Pear Salad

Spinach Grapefruit Salad

Sweet Shredded Pork Salad
Thai Cucumber and Pineapple Salad

Tri-color Baby Carrot Salad with Fresh Herbs

Warm Lentil and Artisan Lettuce Salad with Roasted Beets and Goat Cheese
Warm Squash Salad with Mint


DRESSING RECIPES


Creamy Tomatillo Dressing