Colorful, sweet, and crunchy, this salad is a delicious accompaniment to any meal, and is awesome for potlucks and parties because it makes a ton. I've made it a million times over the last couple of months, sometimes omitting the currants, swapping out pumpkin seeds for sesame seeds, and omitting the maple and using some English Toffee Stevia ilquid instead. Everyone who tries it loves it! Susan Powers from the blog Rawmazing (and a fellow farmers market demo presenter) came
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Tag Archives: salad
Mixed Greens with Mustard Vinaigrette
1 part vinegar
½ part Dijon mustard
3-4 parts olive oil
Salt and pepper to taste
For two servings use 1 TBS vinegar and 3-4 TBS olive oil with a teaspoon of mustard.
Make the dressing in the bowl you plan to toss the salad greens. Add the salad greens and using tongs or a large spoon and fork, turn the greens over several times to bring the dressing up over the salad.
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Korean Cucumber Pickle
This recipe was adapted from Martha Stewart. Be sure to give your cucumbers ample time to soak up the flavors of the marinade...at least a couple of hours.
Ingredients
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon salt
- Pinch of cayenne pepper
- 3 cucumbers, peeled and thinly sliced (about 2 cups)
- 1 small bunch of green onions, white and light green parts, thinly sliced
- 2 cloves garlic, crushed and peeled
Directions
In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt, and
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Adapted from a recipe found in Cooking Light magazine. It is a great way to use leftover roast chicken and the stock made from the rest of the bird.
Ingredients
Salad:
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- 2+ cups homemade chicken stock
- 1 cup cooked spelt berries
- 1 1/2 cups cubed cooked chicken (about 6 ounces)
- 1/2 cup thinly sliced green onions
- 1/2 cup diced radishes (about 3 large)
- 1/2 cup chopped seeded peeled cucumber
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons pine nuts, toasted
- 1/4 cup white wine vinegar
- 1 1/2 tablespoons extravirgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Preparation
- To prepare salad, bring
Bok Choy Salad
From one of our customers, Kim L comes this recipe. It comes from her Aunt Rochelle. We have not tried it yet, but it sounds delicious.
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Dressing
1 cup sugar 1 cup sesame oil 1/4 cup red wine vinegar 3 tablespoons soy sauce Mix all ingredients in a jar or container with a tight fitting lid. Shake to combine and let sit for 20 minutes while you prepare the salad. Ingredients 4 oz butter 1/3 cup sesame seeds 1/3 cup slivered almonds bok choy chopped (as much as you need) 5 green onions, chopped 1Rice Stick Salad With Shredded Vegetables
This recipe comes from Martha Rose Shulman at the New York Times. Check out the full article for nutrition information. An option for the rice sticks is ramen noodles-available pretty much everywhere, but throw out the seasoning packet that is mostly salt.
1 1/2 cups purple cabbage, finely shredded
7 to 8 ounces thin rice sticks
1 tablespoon shredded pickled ginger (optional)
1 cup shredded or julienne carrot
1/2 cup julienne cucumber
1/2 cup
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1 1/2 cups purple cabbage, finely shredded
7 to 8 ounces thin rice sticks
1 tablespoon shredded pickled ginger (optional)
1 cup shredded or julienne carrot
1/2 cup julienne cucumber
1/2 cup
Gingery Radish Salad
This recipe comes from Molly Watson and I found it on About.com. This is a simple and easy way to serve radishes, and so refreshing on a hot day.
[caption id="" align="alignnone" width="210"]
photo by Molly Watson[/caption]
Toss thinly sliced radishes with freshly grated ginger and rice wine vinegar for the easiest - and most refreshing - of spring salads.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
2 bunches radishes
2 Tbsp. rice wine vinegar
1/2 tsp. freshly
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photo by Molly Watson[/caption]
Toss thinly sliced radishes with freshly grated ginger and rice wine vinegar for the easiest - and most refreshing - of spring salads.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
2 bunches radishes
2 Tbsp. rice wine vinegar
1/2 tsp. freshly
Brussels Sprout and Kale Salad
From customer Colleen B: I wanted to share a recipe for Brussel Sprout and Kale Salad... I have some leftover kale from last week and made this recipe - it's a perfect salad to have around, just separate the dressing and add when you're ready to eat. It takes some prep, but lasted for the week, and it's easy to clean up! The recipe is from a blog called Dalai Lina:
Recipe type: Salad Author: Dalai Lina
Ingredients
◦1/4 cup fresh lemon juice
◦1/4
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Spelt Berry Waldorf Salad
While cruising the web, I found this great site, Eat, Spin, Run, Repeat. I am sure that a lot of our customers would enjoy it, so check it out. On it, was this recipe for Spelt Berry Waldorf Salad. I would sub our yogurt for the Greek yogurt, and I know many of you have chicken in the freezer. This is a great summer dish that would be good in quantities for parties as well.
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Salad with Beans
This is my favorite salad-meal. Arrange lettuce leaves on a plate. No Dressing. Drop about one half cup of cooked beans into boiling salted water. When the beans are hot, strain them and place them on the lettuce leaves. Top with a poached egg. Season with salt and pepper and drizzle olive oil over the salad. Timing is everything. The warm beans, mixed with the creamy poached eggs and the olive oil are great with the crunch of the lettuce.
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