Salads

Spring Salad with Roasted Pine Nuts and Feta Cheese

Getting tarted

What You’ll Need

  • Red Leaf Lettuce
  • Baby Frisee
  • Shaved carrots
  • Toasted pine nuts
  • Feta cheese
  • Balsamic Vinaigrette Dressing

Method

1

6 Tablespoons extra virgin olive oil

2

2 Tablespoons of quality balsamic vinegar

3

1 Tablespoon of brown sugar, honey or 2 packets of Splenda sweetner

4

Pinch of cracked pepper and sea salt


With Spring close by I have been in the mood for salads, as well as getting into my garden to plant some of these tender leaves.  Here is a nice combination of greens and flavors. I buy my greens in bulk; it is much more economical and you get a lot more salads.

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Chive Salad Dressing

Getting Started

What You’ll Need

  • 1/8 cup salad oil
  • 1/8 cup extra virgin olive oil
  • 3 T red wine vinegar
  • 1 t Dijon-style mustard
  • Dash of white pepper
  • 2-3 Tablespoons of fresh snipped chives

Method

1

Blend till smooth in a blender or food processor
You can make this ahead and keep in the refrigerator for up to a week

2

Shake well before using

3

Double if you need more

 

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Blackberry Vinaigrette Salad

 

Blackberry Vinaigrette Salad

Getting Started

What You’ll Need

  • For the Dressing
  • 1/2 cup extra virgin olive oil
  • 1/2 cup vegetable or canola oil
  • 1/4 cup Blackberry Balsamic vinegar (or regular balsamic)
  • 2 Tablespoons honey or brown sugar (more if desired)
  • Or a sugar substitute such as Splenda
  • Pinch of sea salt and cracked black pepper
  • Assortment of fresh greens
  • 1 small zucchini (sliced or chopped)
  • 1 small red onion (sliced)
  • 1 8 oz. package blue cheese
  • Feta or Goat cheese works well in this recipe also
  • 1 small package fresh blackberries

Method

Preparing the spices

1

Whisk the dressing ingredients together in a small bowl and set aside.

2

Assemble the number of plates needed with the fresh greens; whisk the dressing again and drizzle over the salad. Top with the zucchini, red onion slices, blue cheese crumbles and a few fresh blackberries.

3

Store leftover dressing in a pint jar in the refrigerator for up to two weeks. Warm to room temperature and whisk again or shake before serving


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Vegetable and Zucchini Salad with Beans

 

Vegetable and Zucchini Salad with Beans

Getting Started

What You’ll Need

  • small yellow zucchini
  • 1 small green zucchini
  • 1/2 green pepper
  • 1/2 red pepper
  • 1 habanero pepper
  • 6 mediums radishes
  • 1 medium red or white onion
  • 1/3 cup fresh parsley
  • 1 small can sliced black olives
  • 1 16 ounce can Cannellini beans
  • 1 15.5 can Kidney Beans
  • 1/3 cup of The Gourmet Farm Girl Golden Balsamic
  • 1/4 cup of The Gourmet Farm Girl Mission Extra Virgin Olive Oil
  • 1/4 cup of The Gourmet Farm Girl Lemon Infused Extra Virgin Olive Oil
  • 1 Tablespoon of The Gourmet Farm Girl Pork Seasoning Blend

Method

1

Cut all of the vegetables into bite size pieces and place in a large mixing bowl, chop the parsley and add to the vegetable mixture. Drain and rinse the beans and add to the mixture.

2

Whisk together the balsamic vinegar, oils and seasoning. (the pork seasoning is a sweet rosemary, thyme and peppery flavored seasoning) pour the dressing over the mixture and gently fold in.

3

Refrigerate for several hours before serving.


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Sweet Corn, Peppers and Black Bean Salad

Getting Started

What You’ll Need

  • 1 dozen ears fresh picked sweet corn
  • 2 teaspoons cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 2 teaspoons Tajin Seasoning
  • 1 sweet banana pepper
  • 2 red hot peppers
  • 1 jalapeno pepper
  • 1 sweet banana pepper
  • 2 red hot peppers
  • 1 jalapeno pepper
  • 1 15 oz. can black beans
  • 3 tablespoons fresh cilantro chopped

Method

1

Bring a large stock pot of water to boil; add corn and cook for 8-10 minutes; drain and cool corn under cold water. When corn is cool enough to handle cut the kernels off the cobs and place in a large mixing bowl.

2

Whisk together the oil, vinegar, cumin, salt, pepper and Tajin seasoning; set aside

3

Chop the peppers into small pieces; add to the corn along with the can of beans.

4

Gently stir in the oil mixture and refrigerate for 1-2 hours
Top with fresh cilantro before serving


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