Category

Salads

corn-salad

Corn, Avocado and Tomato Salad

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Corn, Avocado and Tomato Salad
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 1 pint cherry tomatoes halved
  2. 1 avocado, diced into 1/2 inch pieces
  3. 2 cup cooked corn, fresh or frozen
  4. 1/2 cup finely diced red onion
  5. 1 lb mozzarella cubed
  6. Dressing
  7. 2 tablespoons olive oil
  8. 1 tablespoon fresh lime juice
  9. 1/2 teaspoon grated lime zest
  10. 1/4 cup chopped cilantro
  11. 1/4 teaspoon salt
  12. 1/4 teaspoon pepper
Instructions
  1. Combine the corn, avocado, tomatoes, cheese and onion.
  2. In a large glass bowl, mix together the dressing ingredients in a glass bowl.
  3. Pour over the salad and toss gently to mix.
Heirloom Farms http://heirloom-farms.com/
greek-orzo-salad

Greek Orzo Salad

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Greek Orzo Salad
Serves 6
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 1 box orzo, cooked
  2. 1 red onion, chopped
  3. pint cherry tomatoes, halved
  4. 1 red pepper, chopped
  5. 1/2 cucumber, chopped
  6. 12 kalamata olives , chopped
  7. 4 -6 oz feta cheese
  8. 1/4 cup fresh parsley, chopped
Dressing
  1. 1/4 cup red wine vinegar
  2. 1/4 cup EVOO
  3. 1 clove minced garlic
  4. 1 tbsp sugar
  5. 1 tsp oregano
  6. 1 tsp basil
  7. 1 tsp Dijon mustard
Instructions
  1. Mix all salad ingredients together in a big bowl. Mix dressing ingredients together and toss with salad.
  2. Chill for at least 1 hour
Heirloom Farms http://heirloom-farms.com/
kale-salad

Killer Kale Salad

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Killer Kale Salad
Serves 6
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 4 slices Thin Bacon, Cut Into Bits
  2. 1 Tablespoon Butter
  3. 1 whole Medium Red Onion, Halved And Sliced
  4. 8 ounces, weight White Mushrooms, Sliced
  5. 1/2 cup White Wine
  6. Salt And Pepper, to taste
  7. 4 ounces, weight Goat Cheese Crumbled
  8. 3/4 cups Olive Oil
  9. 1/4 cup Balsamic Vinegar
  10. 1/2 teaspoon Dried Thyme Leaves
  11. Salt And Pepper, to taste
  12. 1 bunch Kale
Instructions
  1. Fry the bacon bits until slightly crisp. Drain on a paper towel.
  2. Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside.
  3. Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine.
  4. Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add mushrooms, onions, and bacon and toss again. Finally, add the goat cheese and more dressing if needed, and toss. (Reserve extra dressing for another use.)
  5. Serve it up and enjoy!
Heirloom Farms http://heirloom-farms.com/
roasted-butternut-squash-salad

Roasted Butternut Squash Salad

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Roasted Butternut Squash Salad
Serves 4
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Prep Time
15 min
Cook Time
28 min
Prep Time
15 min
Cook Time
28 min
Ingredients
  1. 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  2. Good olive oil
  3. 1 tablespoon pure maple syrup
  4. Kosher salt and freshly ground black pepper
  5. 3 tablespoons dried cranberries
  6. 3/4 cup apple cider or apple juice
  7. 2 tablespoons cider vinegar
  8. 2 tablespoons minced shallots
  9. 2 teaspoons Dijon mustard
  10. 4 ounces baby arugula, washed and spun dry
  11. 1/2 cup walnuts halves, toasted
  12. 3/4 cup freshly grated Parmesan
  13. Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-salad-with-warm-cider-vinaigrette-recipe.print.html?oc=linkback
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
  3. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
  4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Heirloom Farms http://heirloom-farms.com/