salad

Arugula Salad with Pecorino and Greek Vinaigrette

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Ingredients

  • Arugula

  • Radishes

  • Almonds (slivered)

  • Basil

  • Red Wine Vinegar

  • Olive Oil

  • Pecorino Romano or Feta

Process:

  1. Wash and dry arugula. Place in large bowl or on serving dish

  2. Finely slice radishes and add to arugula.

  3. Using box grater, roughly grate pecorino romano onto salad or crumble feta into the salad.

  4. Throw a handful of almonds onto the salad.

  5. Create the vinaigrette by finely chopping a handful of basil and combining with 1/4 cup olive oil, 2 tablespoons red wine vinegar, and tablespoon of water (if desired) in a jar. Shake to combine.

  6. Drizzle dressing over salad and enjoy! Salt and pepper to taste.

Black Rice with Radishes and Halloumi

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Ingredients

  • 1 cup black rice

  • 1 bunch radishes, tops removed

  • 8oz Halloumi

  • 1/4 cup unsalted roasted almonds (slivered is best)

  • Dill

  • Chives

  • Lemon

  • Red Wine Vinegar

  • Olive Oil

  • Salt and Pepper

Process:

  1. Combine 1 cup rice, salt, and 1 3/4 cup water in saucepan. Bring to boil, reduce to simmer, and cover tightly with tin foil. Cook for 35-45 minutes, or until all water is absorbed and rice is tender.

  2. While rice is cooking, finely slice radishes and set aside.

  3. Roughly chop almonds if whole; if slivered, set aside.

  4. Slice halloumi into thin bite-sized pieces and blot dry with a paper towel. Drizzle with olive oil.

  5. Heat a nonstick pan over medium-high heat and coat with olive oil. Carefully add halloumi to pan and fry until golden-brown on both sides, about 1 minute. Remove from heat.

  6. When rice is cooked, fluff with fork and let cool. Combine all ingredients, leaving some for garnish, and drizzle with 1/4 cup olive oil and 2 tablespoons red wine vinegar.

  7. Plate and enjoy! (If eating later, wait to add vinegar and oil until just before salad is eaten.)

Arugula Salad with Strawberries & Lemon-Honey-Yogurt Dressing

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Arugula Salad with Strawberries & Lemon-Honey-Yogurt Dressing

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Veggie Side | Diet: GF  

You can make this salad with any dressing that you'd like. Toasted nuts or sunflower seeds would be a great addition, if you have them. 

  1. Wash and dry arugula (if it needs it, if it's already clean, I don't bother)
  2. Rinse and slice strawberries.
  3. Toss the arugula and strawberries with the dressing. 

 

Cucumber & Radish Salad with Yogurt Dressing

Cucumber & Radish Salad

Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type: Salad, Veggie Side  | Diet: Vegetarian/GF

This crisp, refreshing salad is a perfect accompaniment to grilled meats. Don't have radishes? That's ok, leave 'em out. Have some crispy head lettuce kicking around, or a tomato? Throw 'em in! 

  • 1 slicing cucumber
  • 1 bunch radishes
  • 1 bulb shallot (most shallots start out with two bulbs)
  • 3/4 cup plain, whole-milk yogurt
  • 1 tablespoon walnut oil or olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon dried dill (or 1 teaspoon fresh dill)
  • salt and pepper to taste
  1. Cut the cucumbers in half lengthwise, and slice into half moons.
  2. Cut the radishes in half, and cut each half into slices. 
  3. Mince the shallot
  4. In a medium-sized bowl, toss the cucumbers, radishes, and shallot with the remaining ingredients.
  5. Let stand for a few minutes so the dill can begin to rehydrate. 
  6. Taste the salad. Does it need more salt, pepper, acidity, or fat? If so, adjust the seasonings. 

Mesclun Salad with European Cucumber & Sunflower Vinaigrette

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Recipe Level: Creative | Recipe Speed: Quick | Season: Summer | Type: Salad | Diet: Vegan/Vegetarian/GF/DF

I love putting edible flowers on salads. In spring, this might mean adding a handful of violets, or sprinkling on dandelion petals. In summer, borage and nasturtium are favorites. They never fail to make people smile. 

Like many recipes, this one is flexible. Pick as bowl that will hold the amount of salad you think you need to feed the number of people you're feeding, and fill it up with ingredients. Let people dress their own at the table, so the greens don't wilt. 

  • baby lettuce, mesclun mix, or head lettuce
  • cucumber
  • sunflower shoots
  • edible flowers, if desired
  • sunflower vinaigrette
  1. Wash the greens, dry them in a salad spinner, and tear them into bite-sized pieces
  2. Rinse the cucumber, and cut off the amount you wish to use, slice it in half lengthwise, and cut into half moons.
  3. Rinse the sunflower shoots, and dry them. 
  4. Place the salad greens in a bowl, top with cucumbers and sunflower shoots, and place the edible flowers on top.
  5. Serve with the dressing on the side. 
  6. Make sure you have salt on the table, as salad can often use an extra sprinkle* 

*fun fact: "salad" means "salted." The Romans seasoned their greens with brine, or with a salted oil and vinegar mixture, and the name stuck. 

Kneaded Kale Salad

Kneaded kale salad

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Salad or Side | Diet: Vegan/GF/DF

When you want a change from steamed kale, a kneaded kale salad is a great alternative. This variation can be tossed with any vinaigrette of your choice, and garnished with chopped apricots and toasted sunflower seeds, but you could use any toppings that please you. 

  • 1 bunch kale
  • salt and pepper to taste
  • your favorite vinaigrette
  • unsulfured apricots (usually, these can be found in the bulk section of your favorite co-op. They are much more delicious than sulfured apricots)
  • toasted, salted sunflower seeds
  1. Strip the kale from its stems, rinse, and spin dry (if you don't have a salad spinner, shake the water out of the kale as well as you can).
  2. Tear the kale into bite-sized pieces, and place them in a large salad bowl. Add a teaspoon of salt, and knead the kale with your hands to tenderize it slightly, and break down some of the cell walls.
  3. Chop the apricots, and mix with the kale. 
  4. Dress the kale and apricots with vinaigrette, season to taste, and top with toasted sunflower seeds.

Mesclun Salad with Roasted Beets, Blood Orange, Toasted Pumpkin Seeds, & Blood-Orange Cranberry Vinaigrette

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Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type: Salad | Diet: Vegan/DF/GF

  • Mesclun greens
  • 1 recipe "Blood Orange & Cranberry Vinaigrette, Plus Blood Orange Suprèmes"
  • Roasted beets, cubed
  • 1/2 cup toasted pumpkin seeds
  1. Place the mesclun greens in a large salad bowl.
  2. Toss with vinaigrette.
  3. Garnish with blood orange suprèmes, roasted beet cubes, and pumpkin seeds. This would be great with feta or goat cheese, too. 

Apple, Carrot, and Kale Salad with Hard Boiled Eggs and Homemade Vinaigrette

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Salad | Diet: Omnivore/Vegetarian/GF

Ingredients

Apple, Carrot, and Kale Salad
  • ·      1 bunch kale
  • ·      2 carrots
  • ·      2 apples 
  • ·      ½ cup raisins
  • ·      Basic vinaigrette, to taste (click for recipe)
  • ·      Salt and pepper, to taste
  • ·      ½ cup feta
  • ·      4 hard-boiled eggs (click for recipe)

 

Directions

1.     Strip the kale leaves from the stems. (You can compost the stems, or save them for another purpose).

2.     Wash the kale and tear into bite-sized pieces, placing the finished pieces into a salad bowl.

3.     Wash the carrots, cut off the very tip, and grate them on a box grater — using the largest sized hole — directly into the salad bowl.

4.     Wash the apples, cut them into quarters, chop out the cores, and cube. Place the cubes in the salad bowl with the kale and carrots.

5.     Add the raisins.

6.     Drizzle in just enough dressing to coat the fruits and veggies, and toss with tongs until the greens are evenly coated. Taste, and season with additional salt and pepper, or more dressing, if desired.

7.     Sprinkle on feta.

8.     Peel and quarter the eggs, and place the quarters atop the salad.

9.     Serve.

Spring Salad with a Creamy Yogurt Dressing

Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type:  Salad | Diet: Vegetarian/GF

Ingredients

From your basket:

  • ·      4 carrots, peeled and sliced
  • ·      5-7 baby beets, peeled and sliced
  • ·      2-3 cups spinach
  • ·      ½ cup yogurt
  • ·      Pea shoots

 

From the pantry:

  • ·      Olive oil
  • ·      Salt and pepper
  • ·      Lemon juice or half or a fresh lemon

 

Directions

1.     Preheat oven to 400˚F.

2.     Place prepared veggies on a baking sheet. Drizzle with olive oil, salt, and pepper, and mix together.

3.     Bake for 15-20 minutes, turning half way.

4.     While veggies are cooking, prepare your dressing. Combine yogurt, lemon juice, olive oil, salt and pepper in a small dish. Add more salt and pepper to your liking!

5.     Place spinach on a large serving dish or in your favorite salad bowl. For Single Size Vermont Vegetable baskets, try replacing spinach with kale, or use your microgreens or pea shoots as the base of your salad.

6.     Top with roasted veggies, fresh pea shoots or microgreens, and your yummy dressing. Enjoy! 

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Roasted Beet and Carrot Salad with Feta and Pea Shoots

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Salad | Diet: VegetarianOmnivore - GF

Ingredients

From your basket:

·      3 Carrots, quartered  

·      Beets, sliced into strips

·      Feta

·      Pea shoots

 

From the pantry:

·      Salt & Pepper

·      Olive oil

·      Balsamic vinegar

 

Directions

1.     Preheat oven to 400˚F.

2.     Place veggies on baking sheet with olive oil, salt, and pepper.

3.     Roast until soft, about 25 minutes, flipping half way.

4.     Place on a serving dish. Drizzle with balsamic. Crumble feta over top, and finally garnish with pea shoots.