Salad Recipes from Sage Hill Farms
|Bea’s Holy Pasta Salad
Start with 4 cups of Brown Rice organic pasta
Drain and splash with a small amount of Lime juice and set aside to cool.
You decide on amounts of veggies you like…
Chopped…Celery, Roma tomatoes or pimento, green onion, red onion, Black olives, sweet tangy pickles (I use my bread&butter’s)
Dressing….Plain Greek Yogurt or Mayo
splash of wine vinegar
fresh ground Black-pepper
Tbsp or less of honey or Agave (adjust to your desired consistency)
Toasted or raw Cashews
Mix your ingredients together and allow to sit for at least 10 minutes prior to adding dressing
Sprinkle with whole or ground Cashews and totally enjoy!
My Mothers Potato Salad
6-8 sm/med size red potatoes…scrubbed and rinsed-cut into small chunks
When potatoes are to desired doneness /drain and transfer to a large glass bowl. While hot, add all the chopped ingredients plus salt and pepper. Then add the mayo, and mustard
Mix well, cover lightly and allow to sit on counter for 10 minutes
Flavors blend better before going into the fridge.
Cover lightly until cooled to avoid sweating.
Sage Hill Salad
8 cups mixed greens (your pick)
1 cup packed cilantro
Chop cilantro either by hand or in food mill
Serve on the porch with a fresh made lemonade and good friends!
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 your favorite grilled meat.
Nothing compares to Cole-slaw made with fresh cabbage/carrots/and Herbs
Layered Red Cole Slaw…1 red cabbage…shredded
Squeeze of fresh lemon juice
Mayo or Greek yogurt to taste…enough to blend all ingredients without becoming too saturated.
I add a good dash of cayenne pepper…Optional
Allow to sit from an hour to overnight…prior to serving.
Cauliflower And Beet Salad
Cauliflower, raw, cut in small pieces.
Spread beets over lettuce and dot with cauliflower as desired.
* French dressing
1/2 cup olive oil
Dissolve salt, sugar, and herb in lemon juice, then slowly add olive oil a few drops at a time until combined.
1 small firm apple…chopped
I make my own potato chips from time to time…they are delicious with this bowl.
Organic potatoes/white or sweet potatoes…
Bake at 400* until crispy to taste.
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.