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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)
I used a few Wild Mustard leaves in this one…totally optional on any leaf greens

Dressing….Plain Greek Yogurt or Mayo

splash of wine vinegar

sea salt

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
Place in enough boiling water to just cover
Cook on med high heat until very soft or to taste. (They absorb flavors best when soft and hot)
1 cup diced celery
1 cup diced sweet onion
1/2 sweet pickle relish (or to taste)
Fresh ground black-pepper
Sea Salt
Sweet Paprika (optional)
Ground Cayenne pepper to taste…I use no more than 1/4 tsp

German Mustard to Taste (I use more mayo/less mustard..just a hint)

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
Serves 4 to 6.

8 cups mixed greens (your pick)
1 cup orange segments
2 small avocado-thinly sliced
1/2 cup slivered red onion

Cilantro-Lime Drizzle

1 cup packed cilantro
1/2 cup Extra-Virgin Olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 tsp rock salt
1/2 tsp fresh ground black pepper
Pinch of minced fresh garlic

Chop cilantro either by hand or in food mill
Blend with all other ingredients

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
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/

(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 your favorite grilled meat.

Herbed Coleslaw

Nothing compares to Cole-slaw made with fresh cabbage/carrots/and Herbs

Layered Red Cole Slaw…1 red cabbage…shredded
1/4 cup grated carrot
1 sweet yellow onion, sliced thin
1 green pepper, sliced thin
1/4 cup raw sugar or local honey
1 cup sweet pickle relish
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
A good sprinkling of fresh Thyme leaf

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
You decide how much of each according to your taste.

Cauliflower, raw, cut in small pieces.
Lettuce (loose leaf is best)
fresh, young basil leaves
Raw beets (grated)
French Dressing*

Spread beets over lettuce and dot with cauliflower as desired.
Garnish with French dressing and young basil leaves.

* French dressing

1/2 cup olive oil
1/2 tsp raw honey
2 Tbs lemon juice
1 Tbs vegetized salt Or Sage Hill vegetable seasoning
2 Tbs savory or chervil (dried)

Dissolve salt, sugar, and herb in lemon juice, then slowly add olive oil a few drops at a time until combined.


Veggie Salad~
This dish has no green leaf, is loaded with nutrition, and less than 175 calories…very satisfying and filling.

1 small firm apple…chopped
1 small carrot………chopped
1 finger of celery…..chopped
1/2 bell pepper……..slivered
1/2 avocado…………chopped
1/4 cup black olives
1/4 cup red onion
A sprinkling of Sage Hill Cajun seasoning
1/4 cup Boursin cheese (crumbled)
1 Tbsp or less of Ranch dressing (if you opt for a dressing)

I make my own potato chips from time to time…they are delicious with this bowl.

Organic potatoes/white or sweet potatoes…
Sliced chip thin, coated with coconut oil and Sea salt and a sprinkling of Sage Hill Cajun seasoning.

Bake at 400* until crispy to taste.

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.