Salad Recipes from Sage Hill Farms
|Hot and Sour Cabbage (Salad)
1 small head (1 pound) green cabbage thinly shredded
Combine cabbage and onions/leeks in a large bowl.
1 pound cranberries-fresh or frozen
Grind together with food grinder or processor.
1 cup of sugar……no substitute for this dish.
Mix in, to taste.
Whatever winter greens you have…my choices, Turnip greens, mustard, kale, loose leaf lettuces, radish tops and beet tops.
Wash and spin dry, set aside for about 10 min to dry really well.
Add sliced raw turnips, radish, beets and about a cup of sliced, well drained peaches.
Needs no dressing, but if you insist mix a small amount of Honey Mustard with a small amount of the peach syrup and spoon on individual plates
Apple And Fennel Salad
2 cups thinly julienned fennel
In a medium mixing bowl, toss all the ingredients well.
Serve chilled. A great variation is omitting the apples and adding tangerine slices.
Grilled Eggplant Salad~
2 large tomatoes or 4 to 6 Romas.
2. Trim ends from eggplant and then cut lengthwise into 1/2-inch-thick slices. Coat both sides of slices with cooking spray and then sprinkle with remaining 1 teaspoon vegetable seasoning. Place eggplant slices on grill and cook 3–4 minutes on each side until tender and golden.
3. Place eggplant slices on serving dish; top with tomato mixture. Sprinkle with cheese and serve.
Can also be served with grilled shrimp or chicken.
Summer Garden Salads
Start with Romaine lettuce leaves
Toss all ingredients in a large bowl with 1 tablespoon of fresh lemon juice.
Add a half cup of Sage Hill Farms Salad mix (dried chive, onion and garlic zest, and toasted sunflower seed).
If desired, rizzle with your favorite dressing…ever so lightly.
This salad is perfect with most any meal – I serve it at brunch with egg dishes and grilled ham.
|The Best Fennel Salad~
For the dressing:
2 tablespoons lemon juice
For the salad:
2 medium fennel bulbs, trimmed (1½-2 lbs)
To make the dressing: In a small bowl, combine the lemon juice, olive oil, chicken stock, honey, salt, and pepper and whisk them thoroughly. Set aside.
To make the salad: Wash and remove the tough stringy outer layer of the fennel bulbs. Set aside a few of the light green inner leaves for a garnish. Slice the fennel very thin. To prevent discoloring, immediately dress the fennel and mix well. Allow to marinate by refrigerating for at least 2 hours before serving.
To serve, drain the fennel slightly, reserving the extra liquid. Place the fennel on a large serving plate; arrange the sliced peppers over the fennel, drizzle with the reserved dressing, and garnish with the fennel leaves. Serves 3 to 4.
Blueberry Peach Salad with Thyme
Chop up the peaches and nectarines and place them in a bowl with the blueberries.
Pour agave syrup over fruit. Add the thyme, lemon juice, lemon zest, and ginger.
Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour.
Sweet Anise Salad
3 red apples
Core and dice apples, leaving the peel on (reserve some for garnish).
Mix lemon juice and stevia/sugar together in a bowl, then toss the apple in the mixture.
Add the anise stalk, bananas, and walnuts to the apple. Mix in yogurt/mayo and chill.
Serve the salad in a lettuce-lined salad bowl and garnish with reserved apple and parsley.
Bea’s Summer Pea Salad
1 Tablespoon hot water
In a small bowl, blend the water and dill. Stir in the oil, vinegar and sea salt. Set aside.
Bring 1 quart of water to a boil, add the pasta and cook for 4 minutes. Add the peas and cook for 2 minutes. Drain well. Place the pasta and peas in a serving bowl and toss in the dill dressing.
Adjust the seasonings with extra sea salt and vinegar, if needed. Serve warm or at room temperature.
Serves 4 – easy to double the recipe.