SALADS

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SALADS (9)

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Serves 8; prep time – 15 minutes

Ingredients:
-1 bunch mizuna, triple washed and dried
-1 bunch arugula, triple washed and dried
-4 firm-fleshed plums, rinsed
-1 ½ tsp. Two Spicy Ladies “Oriental Stir Fry” spice mix
-1 tsp. dark balsamic vinegar
-1 tsp. white balsamic vinegar
-2 Tbsp. + 2 tsp. XV olive oil
-salt and pepper, to taste

Place the mizuna and arugula in a medium-sized mixing bowl. Cut the plums into ¼ inch slices around the pit, and add to the greens. Discard the pits. Toss in the spice mix. Continue to toss and slowly add the vinegars and olive oil. Season to taste with salt and pepper and serve immediately. Enjoy!

Serves 6; Recipe by Courtney McDonald

Ingredients:
-3 small red beets, washed and trimmed of stems and tails
-2 ripe pears, any variety
-2 cups spinach, triple washed, stems removed
-1/4 cup thinly sliced red onion
-1 1/2 Tbsp balsamic vinegar
-1/3 cup extra-virgin olive oil
-1/2 cup chopped toasted walnuts
-salt and pepper, to taste

Steam the beets until tender when pierced with a paring knife, about 30-35 minutes. Set aside until cool enough to peel, but still warm. Peel while warm and cut into sixths. Set aside in a warm place.

Wash the pears. Cut in half lengthwise and remove core. Slice into 1/8 inch slices and set aside briefly. In a large salad bowl, place the spinach and red onion. Add the pears and balsamic vinegar and toss to coat evenly. Slowly add the olive oil, tossing at the same time. Season with salt and pepper. Add the warm beets and toss in to lightly
wilt the spinach. Garnish with walnuts and serve immediately.

*This salad would also be great with a little added goat or blue cheese!

Serves 2 – recipe by Courtney McDonald

Ingredients:
-1/2 cup fresh citrus segments- mandarins, grapefruit, orange, blood orange or mix of all
-1 small head butter lettuce or ½ head other lettuce (you could also use 1 bunch arugula or mizuna)
-1 tsp. Meyer lemon juice
-zest of 1 Meyer lemon
-1 Tbsp. extra-virgin olive oil
-1/4 cup toasted walnuts, broken into small pieces
-1/4 cup crumbled fresh goat cheese
-salt and pepper, to taste

Place the citrus segments into a medium-sized mixing bowl. Separate the lettuce leaves, and wash and dry well. Tear leaves into bite-size pieces and add to the mixing bowl. While tossing gently, slowly add the Meyer lemon juice and zest. Next add the olive oil and toss. Season to taste with salt and pepper. Arrange the salad on two salad plates. Top with the chopped walnuts and goat cheese and serve immediately!

Serves 8; prep time – 10 minutes

Ingredients:
-4 small cucumbers, about 4-5 inches long
-1 basket cherry tomatoes, rinsed and halved
-1 bag spicy greens mix, or 2 cups each arugula and mizuna
-2 Tbsp. julienned fresh mint leaves
-2 Tbsp. julienned fresh basil leaves
-2 tsp. white balsamic vinegar
-2 Tbsp. + 2 tsp. XV olive oil
-salt and pepper, to taste

Rinse the cucumbers and thinly slice them crosswise to form small rounds. Place them in a medium-sized mixing bowl and add the cherry tomatoes, spicy greens, fresh mint and basil. Toss to combine. Slowly add the vinegar and olive oil, tossing gently, and season to taste with salt and pepper. Serve immediately. Enjoy!

Serves 6; Recipe by Courtney McDonald

Ingredients:
-1 head lettuce, such as red leaf, green leaf or romaine, washed and torn into bite-sized pieces
-3 bunches spicy greens such as arugula, mizuna or radicchio, washed
-1 lb. fresh cherries, halved and pitted
-1 torpedo onion, thinly sliced
-1/4 cup Snow’s Citrus Court Mandarin Orange-Mustard Vinaigrette
-salt and pepper, to taste
-1 cup toasted almonds, coarsely chopped
-1/2 cup goat cheese (optional)

In a large mixing bowl, toss the lettuces and the greens together to combine. Add the cherries and torpedo onion. Toss the salad mixture with the vinaigrette to coat evenly and season to taste with salt and pepper. Garnish with the chopped almonds and goat
cheese, if using. Serve immediately!

Cat­e­gory: Salad

Plac­er­Grown ingre­di­ents used: Honey Oranges (Blood and Navel)

Served with these Plac­er­Grown Prod­ucts: Oranges (Blood and Navel)

Ingre­di­ents:

  • 1/2 table­spoon orange juice
  • 1/2 table­spoon rice wine vinegar
  • 1 tea­spoon honey
  • 2 table­spoons extra vir­gin olive oil
  • Coarsely ground black pep­per to taste
  • 1 head Bel­gium endive-washed-dried and cut into 2 inch pieces
  • 1 small navel orange-peeled and cut into segments
  • 1/2 small fen­nel bulb-washed-cut into 1/2 inch thick by 2 inch long pieces

Instruc­tions:
With a wire whisk, com­bine orange juice, vine­gar and honey. Add oil in a slow stream, whisk­ing until emul­si­fied. Sea­son with pep­per. Toss together endive, orange seg­ments and fen­nel with the dress­ing. Divide onto two salad plates and serve.

Serves 6; recipe by Courtney McDonald

Ingredients:
-1 ½ cups cracked bulgur wheat
-3 cups hot tap water
-1/2 cup chopped Italian parsley
-1/4 cup chopped fresh basil
-2 Tbsp. chopped fresh mint leaves
-3-4 Tbsp. fresh lemon juice
-grated zest of 1 lemon
-3 Tbsp. extra virgin olive oil
-2 large tomatoes, seeded and chopped
-1 medium cucumber, diced
-3 scallions, thinly sliced (whites and greens)
-1 small clove garlic, finely minced
-1/4 tsp. sumac (optional)
-pinch of ground cinnamon
-salt and pepper, to taste

In a medium mixing bowl, mix the bulgur with the hot water and let stand, uncovered, for 45 minutes – until the water is absorbed and the bulgur is softened. Drain off any remaining water. Add the chopped herbs, lemon juice to taste, lemon zest, olive oil, tomatoes, cucumber, scallions, garlic and spices. Mix well and season to taste with salt
and pepper. Let stand at room temperature for at least 30 minutes for the flavors to develop, or cover and refrigerate overnight before serving.

Serves 4
Recipe by Courtney McDonald

Ingredients:

  • 1 bunch asparagus, tough ends removed
  • 1 stalk green garlic, ends trimmed and thinly sliced
  • 1 bunch radishes, thinly sliced
  • 2 eggs
  • 1 Minneola tangelo, zest removed, peeled and segmented
  • 1/3 cup extra-virgin olive oil
  • salt and pepper, to taste

Preheat oven to 400 degrees.
In a medium mixing bowl, toss the asparagus, Minneola tangelo zest and sliced green garlic with 3 Tbsp. of olive oil. Season with salt and pepper and spread the asparagus onto a rimmed baking sheet. Roast in the oven until just tender, 8 to 10 minutes. Remove from the oven and set aside to cool to room temperature.
While asparagus is cooling, hard boil the eggs. Place eggs in a small pot and cover with cold water. Bring to a rapid boil, then reduce heat to a simmer. Once simmering, cook the eggs for exactly 8 minutes, then plunge into ice water to chill. Once eggs are chilled, peel the shell and slice eggs into 8 wedges.
Arrange the roasted asparagus on a serving platter. Arrange the egg, tangelo segments and sliced radish on top. Drizzle the platter the remaining olive oil. Season to taste with salt and pepper and serve immediately.

Recipe by Courtney McDonal; Serves 6

Ingredients:
-4 large heirloom tomatoes, sliced ¼ inch thick
-4 ounces salty blue cheese, such as Bleu d’Auvergne or Roquefort
-1 small red onion or torpedo onion, thinly sliced
-1/4 cup fresh basil leaves
-2 Tbsp extra-virgin olive oil
-salt and pepper, to taste

On a large platter, lay out the tomato slices in a shingled pattern. Crumble the blue cheese evenly on top, then layer the sliced red onion on top of that. Crush the basil leaves and sprinkle over the platter to garnish. Drizzle the tomatoes with the olive oil and season to taste with salt and pepper. Serve immediately.

Serves 6 – recipe by Courtney McDonald

Ingredients:
-6 mandarins, and cut crosswise into ¼ inch medallions
-4 radishes, washed and thinly sliced
-2 cups winter greens such as arugula, mizuna or spinach,
washed and torn into bite-size pieces
-2 crisp apples
-juice and zest of 2 meyer lemons
-1/4-1/3 cup extra-virgin olive oil
-1/2 cup chopped toasted walnuts
-salt and pepper, to taste

Place the mandarin slices, sliced radish and greens into a large mixing bowl. Dice the apples into large chunks and add to the bowl. While tossing gently, slowly add the meyer lemon juice and zest. Next add the olive oil and toss. Season to taste with salt and pepper. Transfer salad to a serving bowl, top with the chopped walnuts and serve immediately!

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