Salad Recipes from Sage Hill Farms

Hot and Sour Cabbage (Salad)

1 small head (1 pound) green cabbage thinly shredded
1/4 cup rice vinegar
4 baby leeks or green onions, thinly sliced
1 Tbs. minced (peeled) fresh ginger
1/8 tsp powdered stevia
1/2 to 3/4 tsp dried hot red pepper flakes

Combine cabbage and onions/leeks in a large bowl.
Bring vinegar, ginger, stevia, and red pepper flakes (to taste) to a boil in a small saucepan over moderate heat, stirring until stevia is dissolved.
Pour mixture over cabbage mix tossing to combine.

Cranberry Salad

8-10 servings

1 pound cranberries-fresh or frozen
4 small red apples-unpeeled and seeded
1 large orange-unpeeled

Grind together with food grinder or processor.

1 cup of sugar……no substitute for this dish.

Mix in, to taste.
Chill and serve as a salad or relish with roast chicken/turkey/ham.

(for the Green Lovers.)

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.
Toss and serve with salted sunflower seeds sprinkled over the top.

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
(serves 4)

2 cups thinly julienned fennel
2 cups thinly julienned apples
1 Tbsp. lemon zest
2 Tbsp. lemon juice
2 1/2 Tbsp. olive oil
1 1/2 Tbsp. minced fresh thyme
1 Tbsp. seeded and minced red jalapeño
1 tsp. Sea salt
Cracked black pepper, to taste

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.
8–10 fresh basil leaves
2 Chinese eggplant
2 teaspoons balsamic vinegar
2 teaspoons Sage Hill Farms vegetable seasoning blend, divided
olive oil cooking spray
2 to 4 tablespoons shredded Parmesan cheese

1. Preheat grill. Cut tomatoes in half and remove stem and core; gently squeeze to remove seeds. Chop tomatoes coarsely; place in medium bowl. Tear basil leaves (about 1 tablespoon). Stir into tomatoes with balsamic vinegar and 1/2 teaspoon vegetable seasoning; set aside.

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
Add a few radish-leaves and roots
Add a few Swiss Chard leaves and stalks (stalks are nutritious and crispy)
Add a few spinach leaves
One small yellow squash-sliced thin
A handful of grape tomatoes
One small cucumber-sliced thin
Toss in a few mushrooms – your choice
Add a handful of Snow peas

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
2 tablespoons extra-virgin olive oil
2 tablespoons organic chicken stock
1 tablespoon honey
Real salt and freshly ground black pepper to taste

For the salad:

2 medium fennel bulbs, trimmed (1½-2 lbs)
2 red bell peppers, thinly sliced
Garnish: fennel leaves

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

4 peaches
4 nectarines
1 cup of blueberries
2 teaspoons of fresh, chopped thyme
1 teaspoon of grated ginger
1/4 cup of lemon juice
1 teaspoon of lemon zest
1 tablespoon of agave syrup

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
3 tbsp lemon or orange juice
1/4 tsp Stevia powder or 1 tsp sugar
6 oz anise stalks, sliced (can use celery and a dash of anise spice)
2 really firm bananas sliced
3/4 cups walnuts – not chopped too fine
1/2 cup plain yogurt or mayonnaise

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
2 teaspoons dried dill
1 1/2 Tablespoons extra virgin olive oil
1 teaspoon Organic apple cider
1/2 teaspoon sea salt
2/3 cup Organic vegetable pasta (small ones)
1 1/2 cups fresh green peas (can use frozen)

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.
Prep Time 5 min. cooking time-10 min.