We love salads. And we are known to use just about anything that is in season in them. This classic has all the makings of a great summer salad. Plus it comes together in a flash.
INGREDIENTS:
- 2 avocados, peeled, pitted and chopped
- 2 oranges, peeled seeded and chopped
- lettuce, chopped (we like romaine for this salad)
- Champagne dressing (we love Gerard's)
DIRECTIONS:
Combine first three ingredients and drizzle with dressing.
Enjoy!
This salad is so easy, it comes together in as long as it takes to cut everything up. It's a go-to for us when we are low on time, and in need of a healthy side item. It also makes a great entree when you top it with grilled chicken!
INGREDIENTS:
- 1 FARM Avocado - cubed
- 2 Tomatoes - cubed
- 1 head of lettuce (we love romaine)
- Italian Dressing (we love Bernstein’s)
DIRECTIONS:
Chop lettuce and top with tomatoes and avocados. Toss with dressing. Enjoy!
Planning for dinners during the work week can be tough. We're busy and tired and... busy and tired. This salad is so simple, and is a staple on the FARM when we're in a pinch for a healthy addition to dinner (or lunch!).
INGREDIENTS
- 1 apple (your choice, we love honeycrisps). Cored and diced
- 1 cucumber. Peeled, seeded and diced
- 1 bell pepper. Cored, seeded and diced
- Italian dressing (we love Bernstein's - Restaurant Recipe)
DIRECTIONS
Combine fruits and veggies in a bowl, drizzle dressing, toss and serve! Add some cubes of feta cheese if you're feeling fancy. This recipe is easy to adapt to whatever you have in the kitchen. We've subbed squash, and beans as veggies with great success.
Enjoy!
A favorite around the FARM, we borrowed this from William Sonoma years ago, and never looked back.
INGREDIENTS
- 1/3 cup walnut pieces
- 3 Tbs. cider vinegar
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. honey
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper
- 8 oz. baby spinach
- 2 ripe pears, such as Bartlett, cored and sliced
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled blue cheese
DIRECTIONS
Preheat an oven to 350°F. Spread the walnuts out on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Immediately pour onto a plate to cool. Set aside.
In a large bowl, whisk together the vinegar, olive oil, honey, mustard, salt and pepper to make a dressing.
Add the spinach, pears, pomegranate seeds and walnuts to the bowl and toss gently to mix and coat well. Divide the salad among 4 plates or bowls and top each with about 1 Tbs. blue cheese. Serve immediately. Serves 4.