Salad Days: Recipes for Delicious Organic Salads and by Pam Powell

By Pam Powell

This publication comprises one hundred fifty recipes for developing scrumptious salads and dressings utilizing natural, in the neighborhood grown constituents. Recipes contain Apple and Roasted Beet Salad with Fruit, Nuts, Gorgonzola, and Watercress; eco-friendly Apple Sassy Slaw with Crisp Apple Maple Dressing; Pear and Grape Salad with great Woods Blue Cheese and harmony Grapes; Pecan-Crusted Goat Cheese and Micro vegetables with Crisp Apple Maple-Brushed Crostini; Chilled Moroccan Couscous Salad; Curry bird and Apricot Salad; Harvest Moon Salad; and plenty of extra. Sixty colour photographs and colourful illustrations from the writer accompany the recipes. Sidebars and assistance for eco-friendly how you can arrange salads are included.

 

 

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Extra resources for Salad Days: Recipes for Delicious Organic Salads and Dressings for Every Season

Example text

These pretty, winding, leafy greens have a fresh, crisp, clean pea flavor and are the perfect little greens to add to your spring salads. 1 lb. strawberries, organic 5 oz. spring arugula 2 c. tops of fresh pea sprouts 1 c. new green peas, shelled 1 1/2 c. Hidden Springs Farmstead Feta Cheese, crumbled (or a comparable local feta cheese) 1 c. roasted almonds (see recipe on page 13) 1: PREPARE THE VINAIGRETTE. 2: PREPARE STRAWBERRIES. Gently wash and dry. Pick out 5 beautiful berries and set aside.

5: ASSEMBLE SALAD. In a big wooden salad bowl, combine romaine, red pepper strips, and asparagus. Pour on Creamy SarVecchio Parmesan Caesar Dressing, toss together, and sprinkle with the croutons and the rest of the dressing. Serve immediately. Creamy SarVecchio Parmesan Caesar Dressing 4 tbsp. lemon juice 2 tbsp. honey 1 tbsp. fresh basil 1/2 clove garlic 1 tsp. sea salt 1 tsp. black pepper 1 1/2 c. olive oil–based mayonnaise 2 tbsp. extra-virgin olive oil 1/2 c. SarVecchio Parmesan cheese, finely grated (or comparable local parmesan cheese) Put lemon juice, honey, fresh basil, garlic, sea salt, and black pepper into a small blender and blend until smooth.

Pour the rest into a small glass jar. Cover and keep cool until ready to serve salad. SERVES 6–8 THE DARK GREEN, narrow leaves of the very special variety of lettuce known as mâche are tender with a unique, slightly sweet, tangy, nutlike flavor. Mâche is a good source of vitamin A and beta carotene. Mâche absorbs moisture and loses its texture with time, so it is best to wait until the last minute before putting the vinaigrette on this exquisite spring salad. 8 slices of grainy and seedy honey wholewheat bread 2 tbsp.

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