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!

Foothill Farm­ers Mar­ket Asso­ci­a­tion Recipe

Mixed Greens with Plums, Feta, Red Onion and Pistachios

Serves 6 —  recipe by Court­ney McDonald

Ingre­di­ents:

• 6 cups mixed greens, washed and spun dry
• 3 ripe plums, pit­ted and cut into wedges
• 1/2 red onion, thinly sliced and rinsed in cold water
• 1/4 cup Snow’s Cit­rus Court Orange Bal­samic Dressing
• 3/4 cup crum­bled feta cheese
• 1/2 cup roasted and shelled pistachios
• Salt and freshly ground black pep­per, to taste

Instructions:
In a large bowl, toss the mixed greens, plums and red onion.  Driz­zle enough of the bal­samic dress­ing over and toss to coat to your lik­ing.  Sea­son to taste with salt and pep­per.  Arrange salad onto 6 serv­ing plates and top with the roasted pis­ta­chios and crum­bled feta cheese.  Serve immediately.

Serves 6; Recipe By Courtney McDonald

Ingredients:
For the pickled red onion:
-1 medium red onion peeled and thinly sliced crosswise
-1/2 cup white balsamic vinegar
-1/2 cup water
-1/2 cup sugar

In a small saucepot, heat the vinegar and water with the sugar until warm to the touch. Remove from the heat and stir until sugar is dissolved. Add the sliced onion and let marinate for at least 2 hours, or overnight. Drain the onion. The pickling liquid can be reused, refrigerated, for up to one month.

For the salad:
-2 heads lettuce, such as red leaf, green leaf or romaine, washed
-2 baskets strawberries, washed, hulled and quartered
-1/2 cup toasted and chopped walnuts
-2 Tbsp. chopped fresh mint
-1 tsp. Dijon mustard
-1 Tbsp. strawberry balsamic vinegar
-1/2 tsp. reserved onion pickling liquid
-3 1/2 Tbsp. extra virgin olive oil
-salt and pepper, to taste
-1 pickled red onion
-1/2 cup goat cheese (optional)

Tear the lettuce into bite-sized pieces and place in a large mixing bowl. Toss with the strawberries, walnuts and fresh mint. Set aside. In a separate small mixing bowl, whisk together the dijon mustard, strawberry balsamic and pickling liquid. Slowly drizzle in the olive oil, whisking constantly until incorporated. Pour over the lettuce and toss until evenly coated. Season with salt and pepper, top with the pickled red onion and goat cheese (optional). Serve immediately.