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beets

Beet and Apple Salad

Beet and Apple Salad
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Servings
8 servings
Servings
8 servings
Beet and Apple Salad
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Combine beets and apples.
  2. Whisk remaining ingredients together and pour over beets and apples.
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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Greens

Greens with Warm Bacon Dressing

Greens with Warm Bacon Dressing
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Greens with Warm Bacon Dressing
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Ingredients
Servings:
Instructions
  1. Fry bacon until crisp. Remove bacon strips, drain on paper towel, and reserve bacon drippings.
  2. In small saucepan, combine sugar, salt and cornstarch. Add beaten egg and vinegar, mix well.
  3. Cook and stir until slightly thick. Add water, crumbled bacon and reserved bacon drippings.
  4. Cook to thickness desired. (Extra sugar or vinegar may be added to taste.) Serve dressing over greens and serve warm.
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lettuce

Seven Layer Salad

Seven Layer Salad
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Seven Layer Salad
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Ingredients
Servings:
Instructions
  1. Layer first five ingredients in large serving bowl. Stir sugar into mayonnaise and spread over top of salad.
  2. Cover and refrigerate overnight.
  3. Before serving, sprinkle with cheese and bacon, if desired.
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177747431_corn

Grilled Corn Salad

Grilled Corn Salad
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Grilled Corn Salad
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Ingredients
Servings:
Instructions
  1. Prepare your grill for high, direct heat. Oil the grill grates. Rub a little olive oil over the bell pepper. Place corn (still in their husks) and red bell pepper directly on grill grates. Cover grill.
  2. Turn corn occasionally, so that every part of the husk is blackened. Turn red bell pepper occasionally until the skin has blistered up all around – about 15 – 20 minutes.
  3. For the last 4 minutes, rub olive oil over the zucchini pieces and place them directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.
  4. Let the corn cool down for a few minutes and pull back the husks. Stand the corn husks vertically, tip facing down, in a large shallow bowl or baking dish. Use a sharp knife to make long, downward strokes, removing the kernels from the cob as you work your way around the cob.
  5. Once the bell pepper has cooled, remove the outer peel. Cut open the pepper and remove the seeds and stem. Chop the bell pepper into small pieces. Slice the slightly browned zucchini again, lengthwise, and chop into small pieces.
  6. Place grilled corn, bell pepper, zucchini, red onion, cilantro, and Serrano pepper into a large bowl. Add the cumin, olive oil, vinegar or lime juice, and cheese. Mix gently. Salt and pepper to taste.
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Snap-Peas

Red Onion & Snap Pea Salad

Red Onion & Snap Pea Salad
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Red Onion & Snap Pea Salad
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Ingredients
Servings:
Instructions
  1. Place lettuce, bok choy, peas, onions and cheese in a large bowl. Toss to mix.
  2. Place oil, vinegar, juice, pepper sauce and salt in a jar with tight fitting lid. Shake well.
  3. Pour dressing over salad. Toss and serve immediately
Recipe Notes

Recipe Courtesy of Farm Fresh Recipes, by Janet Majure, Growing for Market

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beets

Beet Salad

Beet Salad
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Beet Salad
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Ingredients
Servings:
Instructions
  1. Leave on an inch of the beets’ stalks, and place in a deep casserole dish with about 2 inches of water. Cover and microwave for 8 minutes. Check the beets (they should be easily pierced with a knife, but still firm), and if necessary, microwave them a bit longer. When they are cool enough to handle, peel them, cut in half, and then into 1/4-inch slices.
  2. Add chopped walnuts. Combine all other ingredients and mix well. Pour over beets and walnuts. Allow to marinate for 1 – 2 hours before serving cold
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spinach

Spinach, Asparagus and Strawberry Salad

Spinach, Asparagus and Strawberry Salad
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Spinach, Asparagus and Strawberry Salad
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Ingredients
Servings:
Instructions
  1. Pour 1 Tbsp. olive oil in 12 by 15 inch baking pan; add asparagus pieces, sprinkle with salt, mix to coat. Spread in single layer and bake at 400 degrees, stirring often, for 15 - 20 minutes. Let cool.
  2. In a large bowl, combine vinegar, 2 Tbsp. olive oil. Add spinach, strawberries, walnuts and cooled asparagus. Mix to coat. Add salt and pepper to taste.
Recipe Notes

Recipe Courtesy of yummly.com

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spinach-orange-salad

Spinach Salad with Mandarin Oranges

Spinach Salad with Mandarin Oranges
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Spinach Salad with Mandarin Oranges
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Ingredients
Servings:
Instructions
  1. Mix spinach, mandarin oranges, onions and nuts in a bowl.
  2. Mix remaining ingredients in a separate bowl.
  3. Whisk until salt and sugar dissolves.
  4. Pour over salad and toss just before serving.
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swiss-chard

Swiss Chard and Grilled Chicken Salad

Swiss Chard and Grilled Chicken Salad
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Swiss Chard and Grilled Chicken Salad
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Ingredients
Servings:
Instructions
  1. Mix together sour cream and salad dressing.
  2. Thin with Italian dressing.
  3. Salt, pepper and garlic salt to taste.
  4. Add cucumbers and onion.
  5. Chill and serve.
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corn-tomato

Sweet Corn and Tomato Salad

Sweet Corn and Tomato Salad
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Sweet Corn and Tomato Salad
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Ingredients
Servings:
Instructions
  1. Bring a large pot of water to boil over high heat. Add corn; cook for 5 minutes; drain. Cool corn to room temperature.
  2. Cut kernels from cobs and place in a large bowl. Add tomatoes, onion, cilantro, oil, and vinegar. Toss lightly until well blended. Season with salt and pepper.
  3. Cover and chill for one hour to overnight.
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