Ralph's Farm Market

Salad Recipes

Asian Noodles with Green Beans	Romaine with Smoked Turkey & Bing Cherries	Salmon, Peas & Pasta
Asian Vegetable	Italian Potato Salad with Artichoke Hearts	Spinach & Raspberries
Chicken Salad on the Light Side	Marinated Pasta	Strawberry, Orange, Chicken & Greens
Corn & Black Bean	Potato & Asparagus	Roasted Pear Salad
Summer Squash Salad	Fruit Salad with Honey Poppyseed Sauce	Mixed Greens & Sweet Bell Pepper Salad
Feta Garbanzo Salad	Jicama and Fennel Coleslaw	Beat and Goat Cheese Salad
Winter Salad	Carrot Salad	Moroccan Orange-Walnut Salad
Mixed Greens Salad with Grapes and Feta	Salad Greens with Spring Vegetables & Goat Cheese	Greens and Beans Salad
Mixed Salad with Chicken, Fruit and Nuts	Big Salad

Asian Noodle Salad with Green Beans

PRINTER-FRIENDLY VERSION

Makes 4 servings

DRESSING

3 Tbsp
1 tsp
3 Tbsp
1 Tbsp
1 tsp
1 slice
few dashes

Canola Oil
Sesame Oil
Rice Vinegar
Soy Sauce
Sugar
Ginger - finely minced
Hot Pepper Sauce

• Whisk together the canola oil, sesame oil, vinegar, soy sauce sugar, ginger and hot pepper sauce until the sugar is dissolved.

VEGETABLES

½ lb.
12 oz.
6 whole
1 cup
1 Tbsp

Green Beans (tender young) - cut diagonally into 2" lengths
Asian-style Noodles or Vermicelli
Scallions - cut diagonally into 1" pieces
Fennel or Celery - thinly sliced
Sesame seeds - lightly toasted

• Steam the green beans until tender, about 5 min.
....• Quickly rinse in cold water to maintain the lush green colour.
• Bring the water back to a rapid boil and cook the noodles until tender but not mushy, according to package ..directions. If there are no directions, start testing after 2 minutes. Drain and rinse the noodles in cold water.

COMBINE
• Toss the noodles with the dressing in a large salad bowl.
• Add the green beans, scallions, and fennel and toss again.
• Sprinkle with sesame seeds.

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Asian Vegetable Salad

PRINTER-FRIENDLY VERSION

Makes 4 servings

½ lb
4 large
1 cup
1 ½ cup
1/2 cup

snow peas - fresh
bok choy - stalks thinly sliced
radishes - thinly sliced
bean sprouts - fresh
scallion tops - chopped

• Trim and string the snow peas. Stem for 1 minute. Drain and rinse the snow peas in cold water.
• Combine the vegetables in a large salad bowl.

Dressing

3 Tbsp
3 Tbsp
1 tsp
1/2 tsp
1/4 tsp
1 slice

Rice Vinegar - unseasoned
Peanut or Canola Oil
Sesame Oil
Sugar
Sea Salt
Ginger - fresh, very finely minced

• Mix the dressing ingredients together in a jar. Cover and shake to blend.
• Taste to correct the seasoning: you may want more vinegar.
• Pour the dressing over the salad and toss well.
• Chill the salad until ready to serve.

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Chicken Salad on the Light Side

PRINTER-FRIENDLY VERSION

Makes 6 servings

COOK CHICKEN
• Combine the chicken, stock, carrots, onion, and herbs in a large pot.
• Bring to a boil, reduce the heat, and simmer over low heat 10 – 15 minutes, until the chicken is just cooked through.
• Remove and chill the chicken.
• Save the broth for soup.

1 ½ lb
4 cups
1
1

Chicken Breast - skinless
Chicken Stalk
Carrot - sliced
Onion - chopped

PREPARE DRESSING
• Mix the mayonnaise, yogurt and white pepper to taste in a large bowl.

1/2 cup
1/2 cup
1/4 tsp

Mayonnaise
Yogurt - nonfat
White Pepper

ASSEMBLE, CHILL
• Stir in the apples, celery and cranberries.
• Dice the chicken and stir it into the dressing.
• Cover and chill.

2
1 cup
1/2 cup

granny smith Apples - peeled, cored and diced
celery - finely chopped
Dried Cranberries - plumped in hot water and drained

TO SERVE
• When ready to serve, stir in the nuts and parsley.
• Add more yogurt, it desired.
• Mound the salad in the center of a platter and garnish with the watercress and cherry tomatoes.

1/2 cup
1/2 cup
1 bunch
1 pint

Pine Nuts - lightly toasted
Parsley - freshly minced
Watercress - rinsed and tough stems removed
Cherry Tomatoes

Recipe courtesy of: Superfods For Life by Dolores Riccio

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Corn and Black Bean Salad

PRINTER-FRIENDLY VERSION

Makes 6 servings

COMBINE
• Combine corn, beans, bell peppers and onions in a large bowl.
• Mix in the chile and garlic until thoroughly blended with the other vegetables.

1 cup
14-16 oz
1 large
1 large
1/2 cup
1 small
1 large
1 med.

Corn - fresh or frozen whole kernel - steamed and cooled
Black Beans - drained & rinsed, (or 2 cups cooked)
Red Bell Pepper - diced finely
Red Bell Pepper - diced finely
Sweet Onion - chopped finely
Jalapeno Peppers – fresh, seeded and minced finely
Roma Tomato
Garlic Clove - fresh, minced

MAKE DRESSING, TOSS & SERVE
• In a large bowl, combine all ingredients except olive oil.
• Whisk quickly while slowly drizzling in olive oil to emulsify.
• Stir in the remaining ingredients.
• Toss well and taste to correct seasoning, adding more of the dressing ingredients or seasonings as you wish.

Zest
2 Tbsp
2 Tbsp
1/4 cup
1/2 tsp
1/2 tsp
1/2 tsp
1/4 tsp
1/4 tsp

2 Tbsp

Fresh Lime
Lime Juice - freshly squeezed
Rice Vinegar
Cilantro - chopped fresh
Sea Salt
Pepper - freshly ground
smoked paprika - optional
garlic salt - optional
chili powder - optional

Olive Oil

Adapted recipe courtesy of: Superfods For Life by Dolores Riccio AND http://goodthingscatered.blogspot.com

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Crispy Romaine with Smoked Turkey and Bing Cherries

PRINTER-FRIENDLY VERSION

Makes 4 servings

BALSAMIC VINAIGRETTE
• In a large bowl, combine all ingredients except olive oil.
• Whisk quickly while slowly drizzling in olive oil to emulsify.
• Store in refrigerator until ready for use.

2 Tbsp
1 Tbsp
1 tsp
1/4 tsp
To taste
1/3 cup

Balsamic Vinegar
Stone-Ground Mustard
Honey
Sea Salt
Pepper - freshly ground
Olive Oil

SALAD STAPLES
• Toss all ingredients together except cherries in a large bowl.
• Drizzle balsamic vinaigrette over salad, reserving 1 tablespoon of vinaigrette
• Toss salad.
• CHERRIES: Drizzle remaining vinaigrette over cherries and toss to coat.
• Arrange salad on individual plates
• Sprinkle with cherries.

1 head
1/2 cup
1/4 cup
11 oz can
1 cup
2/3 cup

Romaine Lettuce - tear into medium-sized pieces
Feta Cheese - crumbled
Green Onion - diced with some green included
Mandarin Oranges
Smoked Turkey - cut into 1/2" cubes
Bing Cherries - washed, halved and pitted

Recipe courtesy of: https://secure.deseretnews.com

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Fruit Salad with Honey-Poppyseed Sauce

• Sauce yields enough sauce to spread over 8 cups of fruit (i.e. 2 cups of 4 varieties).
• Use a variety of fruits to create a colourful power of vitamins.

YELLOW-ORANGE Fruits= VITAMIN A
'RE' refers to retinol equivalents

ORANGE & RED Fruits= FOLIC ACID
'mcg' mcg refers to micrograms

1 med.
1 cup
2
1 cup
1 med.
1 cup
1 cup

Mango
Cantaloupe cubes
Apricots
Watermelon cubes
Peach
Papaya cubes
Orange segments

805 RE
561 RE
183 RE
56 RE
53 RE
39 RE
37 RE

1 cup
1 small
1 cup
1 cup
1
1 cup
1 med.
1
1 cup
1 cup

Orange segments
Orange
Papaya cubes
Blackberries
Banana
Raspberries
Mango
Kiwifruit
Cantaloupe cubes
Strawberry halves

55 mcg
55 mcg
53 mcg
50 mcg
35 mcg
32 mcg
29 mcg
29 mcg
27 mcg
27 mcg

ORANGE & RED Fruits= VITAMIN C
'mg' refers to milligrams

Dressing Up your Fruit Salad
'cal' mcg refers to calories

1 cup
1 cup
1 cup
1
1 cup
1 med.
1/2
1 cup
1 cup

Orange segments
Papaya cubes
Strawberry halves
Kiwifruit
Cantaloupe cubes
Mango
Grapefruit - pink/red
Raspberries
Blackberries

96 mg
86 mg
86 mg
74 mg
68 mg
57 mg
46 mg
30 mg
30 mg

1 cup
1 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
1/8 cup
1 Tbsp
2 Tbsp
2 Tbsp
2 Tbsp

Orange segments
Pecans
Low-fat granola
Dried Cranberries
Gingersnap crumbs
Lime juice
Apple-Raspberry Juice
Orange Juice
Raspberries - pureed
Pineapple Juice
Plain low-fat yogurt
Low-fat flavoured yogurt
Lime Juice with chopped Mint Leaves

55 mcg
47 cal
23 cal
30 cal
30 cal
4 cal
7 cal
7 cal
7 cal
9 cal
19 cal
30 cal
? cal

HONEY POPPY-SEED SAUCE

4 Tbsp
1 tsp
1 Tbsp
3/4 tsp

Honey
Lemon Juice - fresh
Orange or Apple Juice
Poppy Seeds

METHOD
• Whisk together
• Spread over 8 cups fruit (2 cups of 4 varieties) .

Tips & Recipes courtesy of: ehow.com AND medicinenet.com

Italian Potato Salad with Artichoke Hearts

PRINTER-FRIENDLY VERSION

Makes 8 servings

MIX VINAIGRETTE

3 Tbsp
3 Tbsp
1 tsp
1/2 tsp
1/2 tsp
1/4 tsp
1 slice

Rice Vinegar - unseasoned
Peanut or Canola Oil
Sesame Oil
Sugar
Dried Oregano
Sea Salt
Ginger – fresh, very finely minced

PREPARE POTATOES
• Cut the potatoes into uniform size - halves or quarters.
• Steam them over water to which you’ve added the salt and vinegar, until tender but not mushy. Approximately 10 – 15 minutes.
• Cool the potatoes until they can be handled.
• Peel and dice them into a large bowl.

3 lbs

Red Potatoes - scrubbed

COMBINE INGREDIENTS
• Toss with the chopped onion, ½ cup of the vinaigrette, oregano, and pepper to taste.
• Cut the artichokes in half, and gently stir them into the salad.
• Chill.
• When ready to serve, toss the salad again, adding 1/4 cup or more of the remaining vinaigrette and the parsley.

1 tsp
1 Tbsp
1/2 cup
3/4 cup
1/3 cup
To taste
28 oz
1/2 cup

Sea Salt
White Wine Vinegar
Red Onion - finely chopped
Vinaigrette ( see recipe above)
Kalamata Olives - pitted, halved
Pepper - freshly ground
Artichoke Hearts - drained
Parsley - freshly minced

Adapted recipe courtesy of: Superfods For Life by Dolores Riccio AND http://fortheloveofcooking-recipes.blogspot.com

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Marinated Pasta Salad

PRINTER-FRIENDLY VERSION

PREPARE PASTA
• Cook the pasta in plenty of boiling water until al dente (just tender). Drain well and transfer to a medium – large bowl.
• Add the following ingredients to the hot pasta:

1/2 lb
3 Tbsp
2 Tbsp
2 Tbsp
2 - 3 med.
1 cup
1/4 cup

Pasta Shells - uncooked
Olive Oil
White Wine Vinegar - or to taste
Lemon Juice - freshly squeezed
Garlic Cloves - freshly minced
Red Onion - minced
Parmesan - freshly grated

COMBINE
• Mix well, and allow to come to room temperature.
• Add the following ingredients and mix thoroughly:

1 small
1 med.
2 Tbsp
handful
handful
To taste
To taste

Yellow Bell Pepper - minced
Cucumber – peeled, seeded and minced
Chives - freshly sliced
Basil Leaves, freshly minced
Parsley - minced fresh
Sea Salt
Pepper - freshly ground

GARNISH & SERVE
• Serve cold or at room temperature, lavishly garnished.

1 cup
handful
1/4 cup
1/4 cup

Grape Tomatoes OR tiny Red Cherry Tomatoes
Black Olives - pitted
Pine Nuts - roasted
Mozzarella - cut into small cubes

Adapted recipe courtesy of: The Enchantment Broccoli Forest by Mollie Katzen & www.jamieoliver.com

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Mixed Greens & Sweet Bell Pepper Salad

PRINTER-FRIENDLY VERSION

Makes 8 servings

SALAD FIXINGS................................................................. .........VINAIGRETTE

8 cups
4 cups
4 cups
1 cup
2
1/2 cup
1/4 cup
1-2
2
to taste

Mixed Greens - bite sized
Butter Lettuce - bite sized
Romaine Lettuce - bite sized
Grape Tomatoes
Oranges - peeled, half wedges
Red Onion - thin sliced rings
Basil - slice fresh leaves
Yellow Bell Peppers - sliced in rings
Lemons - thinly sliced in rings
Pepper - freshly ground

1/4 cup
2 1/2 tsp
1 Tbsp
1 1/2 tsp
1/4 tsp
1/2 tsp
1/8 tsp

Olive Oil
Red Wine Vinegar
Honey
Red Onion
Sea Salt
Dry Mustard
Pepper

• Whisk dressing in food processor
• Toss dressing with first 6 salad staples. Place on individual dinner plates
• Garnish with remaining salad ingredients
• Serve immediately

Recipe adapted from: fabulousfoods.com AND a Californian restaurant visited back in 1989.

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Potato and Asparagus Salad

PRINTER-FRIENDLY VERSION

Makes 6 servings

SAUTE
• Heat the oil in a large skillet and sauté the bell pepper over medium heat until it’s just crisp – tender, 3 minutes.
• Add the garlic and cook 1 minutes
• Remove the bell pepper and as much of the garlic as you can.
• Set aside in a small bowl.

1 Tbsp
1
1

Coconut Oil
Red Bell Pepper - seeded and cut into 2“ sticks
Garlic Clove - freshly minced

COOK OTHER VEGETABLES
• Wipe out the skillet, add ½ cup water and the asparagus, and simmer until it’s crisp- tender, about 3 minutes.
• Meanwhile cook the potates separately in boiling salted water until tender, 5 – 7 minutes.
• Drain and cool the potatoes slightly.

1 lb
2 lbs

Asparagus - fresh, break off & discard tough part of stems, cut into 2' pieces
Potatoes, peeled, cut into 2" sticks

ADD DRESSING, CHILL & SERVE
• Combine the yogurt, mayonnaise, parsley, salt and white pepper in a small bowl.
• Combine the potatoes, asparagus, bell pepper, and scallions in a salad bowl.
• Blend in the yogurt mixture.
• Cover and chill until needed.
•Let stand at room temperature 10 -15 minutes before serving.

1/3 cup
2 Tbsp
few sprigs
1/4 tsp
To taste
4

Plain Yogurt - nonfat
Mayonnaise
Parsley
Sea Salt
Pepper - freshly ground
Scallions - cut diagonally into 2" pieces

Recipe courtesy of: Superfods For Life by Dolores Riccio

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Roasted Pear Salad

PRINTER-FRIENDLY VERSION

Makes 8 servings

ROAST PEARS 2 DAYS AHEAD!
• Cover & refrigerate pears & vinaigrette separately for up to 2 days.
• Let pears come to room temperature to serve.
• They are so good...and a great conversational piece when entertaining.
• Peel & halve pears; core, if desired. Place, cut side up, in 13" x 9" glass baking dish.
• In small bowl, whisk together coconut butter, sugar & lemon juice; brush all over pears.
• Roast in 4250F oven, basting once, until caramelized and tender - approx. 40 minutes.
• Let cool in pan. Transfer 1 tsp of the pan juices to small glass measure for vinaigrette.

6 small
1/4 cup
2 Tbsp
2 Tbsp

Pears - ripe
Coconut Oil - melted
Brown Sugar - organic
Lemon Juice

PEAR VINAIGRETTE
• Add vinegar, oil, shallots, salt & pepper to reserved pan juices in glass measure.

1/4 cup
3 Tbsp
1 Tbsp
Pinch
Pinch

Pear or Cider Vinegar
Olive Oil
Shallots - minced
Sea salt
Pepper

BUILD SALAD
• In large bowl, toss together salad greens, radicchio & vinaigrette; divide among plates.
• Slice pear halves into quarters if desired; adorn salads. Sprinkle with almonds.

8 cups
4 cups
1/2 cup

Mixed Salad Greens - torn
Radicchio or Butter Lettuce - torn
Almonds - roasted, coarsely chopped

Recipe courtesy of: The Canadian Living Test Kitchen

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Salmon, Peas and Pasta Salad

PRINTER-FRIENDLY VERSION

Makes 4 servings

DRESSING
• Whisk together the yogurt, mayonnaise, mustard and pepper in a salad bowl.
• Stir in the capers and dill.

1 cup
1/4 cup
1/2 tsp
1 Tbsp
1 Tbsp
1 Tbsp

Yogurt - nonfat
Mayonaise
White Pepper
Dijon Mustard
Capers - drained
Dill - chopped fresh (or ½ tsp dried)

COOK & COMBINE
• Cook and drain the pasta; rinse until cool. Stir into the dressing.
• Cook the peas in water to cover in a small saucepan until crisp-tender, about 3 minutes
• Drain, cool and stir into the pasta mixture..
• Boil eggs & cool. Peel off shells & slice. Regrigerate until ready to use for garnish.

1 cup
1 ½ cup
4

Pasta shells, small
Green Peas, fresh shelled or frozen
Eggs - optional garnish

COMBINE, CHILL & SERVE
• Drain the salmon and break it into small chunks.
• Stir the salmon, celery and red onion into the salad, cover, and chill until ready to serve.
• Arrange butter lettuce on 4 plates and divide the pasta salad among them.
• If desired, garnish with slices of hard-cooked egg.

15 oz
2
1/4 cup
8 leaves

Salmon - canned or freshly baked
Celery - inner stalks
Red Onion - finely chopped
Butter Lettuce

Recipe courtesy of: Superfods For Life by Dolores Riccio

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Spinach and Raspberry Salad

PRINTER-FRIENDLY VERSION

Makes 4 servings

COMBINE GREENS
• Combine greens in a salad bowl, cover and chill.

4 cups
4 cups

Spinach (young tender) - stems discarded, tear into bite sized pieces
Leaf Lettuce - bite sized pieces

TOSS DRESSING, GARNISH & SERVE
• Just before serving toss with oil, vinegar to taste, and pepper. Sprinkle with raspberries and serve.

1/4 cup
2 Tbsp
1/8 tsp
1 cup

Olive Oil
Raspberry Vinegar
White Pepper
Raspberries - fresh

Recipe courtesy of: Superfods For Life by Dolores Riccio

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Strawberry, Orange, Chicken and Organic Greens

Makes 4 servings

PREPARE & CHILL
• Combine greens in a salad bowl, cover and chill.
• Finely shred carrots. Cover and chill.

4 cups
4 cups
2 whole

Organic Greens
Romaine Lettuce
Carrots - shredded finely

COOK & COOL
• Slighlty toast almonds in the oven for 5 minutes at 300° F. Set aside to cool.
• Grill chicken. Slice thinly.

12 oz
1/2 cup

Chicken Breast - grilled, sliced thinly
Almond Slivered - toasted lightly

BUILD SALAD
• Just before serving toss greens with dressing to taste.
• Sprinkle carrots, strawberries, oranges, chicken and serve.
• Top with slivered almonds.

To taste
3 cups
3 small

Annies Natural Papaya Poppyseed Dressing
Strawberries - sliced thinly
Oranges - chopped finely

Recipe courtesy of: The Copper Room at The Harrison Hotel

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Summer Squash Salad

PRINTER-FRIENDLY VERSION

• This is a lovely way to prepare summer squash or zucchini - thinly sliced, marinated briefly with mint in olive oil and lemon juice, tossed with toasted pine nuts, and served with shaved Parmesan.
• Makes 4 servings

TOAST & SLICE
• Toast raw pine nuts in a small skillet on medium high heat. Stir gently as the pine nuts start to brown.
• When slightly browned, remove from heat and let cool.
• Slice the squash into paper-thin slices using a mandoline or other slicer.
• Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers.

4 small (1 lb.)
1/4 cup (1 oz.)

zucchini...or mixed yellow & green summer squash
Pine nuts - toasted

MAKE DRESSING
• Combine the oil and lemon juice in a small bowl and whisk together.
• Whisk in the salt and pepper.

3 Tbsp
1 Tbsp
1/4 tsp
To taste

Extra virgin olive oil
Lemon juice - freshly squeezed
Sea salt - fine
Pepper

TOSS, LET STAND & GARNISH
• Pour this dressing over all other contents in another bowl.
• Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.
• In serving dish or on four individual salad plates, garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.

1/3 cup
For shavings
For garnish

Mint leaves - loosely packed
Cheese - Grana Padano, Parmesan or Asagio
Mint sprigs - fresh

Recipe courtesy of: www.elise.com

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Feta Garbonzo Salad

PRINTER-FRIENDLY VERSION

INGREDIENTS

1 can(19 oz) garbanzo beans
1/2 cup black olives, drained and rinsed
1 red onion, chopped
1/2 cup feta cheese, crumbled
1/2 cup fresh parsley, chopped

Dressing:
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 tsp black pepper
1/2 tsp dried oregano
1 tsp of Dijon mustard

In a medium bowl, mix garbanzo bean, olives, onions, cheese and parsley
In tightly lidded jar, combine dressing ingredients. Shake well.
Pour dressing on salad mixture. Stir
Chill in refrigerator for one hour.
Serve in a lettuce lined glass or pottery dish

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Jicama and Fennel Coleslaw

INGREDIENTS

1/4 green cabbage - shredded
1/4 red cabbage - shredded
1/2 of a fennel bulb - julienned
1/2 of a jicama (peeled)- julienned
One apple - julienned
2 tbsp of crème fraiche or sour cream
1 tsp of coriander seeds
1 tsp of fennel seeds
Juice of half a lemon
Salt and Pepper

In the bottom of a medium sized bowl, whisk together the last 5 ingredients.
Add the first 5 ingredients to bowl and toss.
Serve and enjoy!

Recipe courtesy of: Steven Merk, Farmer Ralph's Son

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Beet and Goat Cheese Salad

PRINTER-FRIENDLY VERSION

Serves: 5

Ingredients

5 large strawberries sliced
1/4 cup of crumbled goat cheese
2 beets (cooked and diced)
2 small oragnes segmented
1/3 cup of walnuts toasted
1 shallot thinly sliced
1 head of red lettuce

Dressing

2 tbsp of red wine vinegar
1 tbsp of stone ground mustard
1 tbsp of honey
1/3 cup of olive oil
salt and pepper

Directions

Cut and wash the lettuce.
In a Large bowl whisk together mustard, red wine vinegar and honey. Slowly pour in a 1/3 cup of olive oil. Season with salt and pepper.
Add lettuce to bowl and toss.
Place on a serving dish and top with beets, goat cheese, oranges and walnuts.
Serve and Enjoy

Recipe courtesy of: Steven Merk, Farmer Ralph's Son

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Winter Salad

PRINTER-FRIENDLY VERSION

Serves: 6

Ingredients

1/2 cup pecan, halves
1/4 cup maple syrup
1 raw beet, peeled, coarsely, grated
1 Gala apple, (or any other hard apple), peeled, cored, grated
1 fennel, bulb, trimmed, grated
1/2 cup fresh mint, stem removed, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
4 ounces stilton or goat cheese, crumbled

Directions

Preheat oven to 350°F.
Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, stilton and nuts. Toss and serve immediately.

Recipe courtesy of: Bob Blumer www.foodnetwork.ca

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Carrot Salad

PRINTER-FRIENDLY VERSION

Ingredients

Serves: 3

1/3 cup golden raisins
1 pound carrots
2 tablespoons freshly squeezed lemon juice
1/4 cup 2% unflavored yogurt
1/4 cup mayonnaise
2 tablespoons honey
1/2 teaspoon salt
1/3 cup diced fresh pineapple

Directions

Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.

For the dressing, whisk together the yogurt, mayonnaise, honey and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

Recipe courtesy of: Ina Garten www.foodnetwork.com

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Moroccan Orange-Walnut Salad

PRINTER-FRIENDLY VERSION

Ingredients

Yield: 4-6 servings

6 large oranges
1 cup of thinly sliced radishes
1 lb of mixed salad greens
1/2 cup of thinly sliced red onion
1 cup of toasted walnut halves
1 Tbsp of honey
3 Tbsp of extra-virgin olive oil
Salt to taste
Pepper to taste

Directions

1. AT LEAST ONE HOUR AHEAD: Peel and section oranges. Squeeze all excess juice from the remaining membrane into the bowl. Drizzle honey and sprinkle cinnamon over the orange slices. Cover and let stand in room temperature for at least one hour.

2. Shortly before serving, toss the greens in a large bowl with the onion, radishes, and olive oil. Season to taste with salt and pepper.

3. Just before serving, add the oranges with all their liquid, and toss well.

4. Serve topped with walnuts.

Recipe courtesy of: The Enchanted Broccoli Forest by Mollie Katzen

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Mixed Greens Salad with Grapes and Feta

PRINTER-FRIENDLY VERSION

Ingredients

Yield: 4-6 servings

Salad

8 cups of mesclun salad greens (5 ounces)
1 head of radicchio, thinly sliced
2 cups of halved seedless grapes (about 1 pound)
3/4 cup crumbled feta or blue cheese
1/4 cup extra-virgin olive oil

Dressing

2 Tbsp of red wine vinegar
Salt to taste
Pepper to taste

Directions

1. To prepare dressing: Whisk oil, vinegar, salt and pepper in a small bowl until blended

2.To prepare dressing: Just before serving, toss greens and radicchio in a large bowl. Drizzle the dressing on top and toss to coat. Divide the salad among 8 plates. Scatter grapes and cheese over each salad; serve immediately.

Recipe courtesy of:The Eating Well Cookbook

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Salad Greens with Spring Vegetables & Goat Cheese

PRINTER-FRIENDLY VERSION

Ingredients

Yield: 4 Servings

Salad

6 medium beets, washed and trimmed
4 leeks, whites only, cut in half length wise and rinsed
4 cups mixed greens
1/4 cup soft goat cheese
1/4 cup whole pecans, toasted
1/2 tsp sea salt
Fresh ground black pepper
1 tsp oregano

Dressing

Juice of 1 lemon
Juice of 1 orange
2 Tbsp agave nectar
1/4 cup pumpkinseed oil
1 Tbsp rice wine vinegar

Directions

1. Fill a medium saucepan with water, add beets and bring to a boil. Cook until tender. Remove from heat and drain. Rinse with cold water and let stand, changing the water frequently. Then beets are cool enough to handle, slip skins of and trim stem ends. Cut into quarters or slice. Set aside.

2. Cut leek halves into quarters and place in a small saucepan. Bring to boil and cook until soft, about five minutes. Remove from heat and strain. Set aside

3. Divide salad greens among four plates. Arrange cooked beets, leeks and goat cheese equally among the plates.

4. Garnish with toasted pecans.

5. Dust each plate with sea salt, black pepper and oregano.

6. Drizzle vinaigrette over each salad. Serve immediately

Recipe courtesy of: The Eat-Clean Diet Cookbook by Tosca Reno

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