salad

Spinach and Strawberry Salad

June 19, 2012 By HLFM

From The Gardener’s Community Cookbook by Victoria Wise

Ingredients:

1 lb. fresh spinach leaves, stems removed, washed and spun dry
2 cups fresh strawberries, hulled and halved
¼ cup Kentucky Salad Dressing
Directions:
Place the spinach and strawberries in a large salad bowl. Pour in the dressing and toss gentle to mix. Serve right away.
Serves 4 to 6.

Kentucky Salad Dressing

Ingredients:

¼ cup vegetable or olive oil
¼ cup cider vinegar
¼ to ½ cup sugar, to taste… Continue Reading ...

Jeweled Beet Salad

June 22, 2011 By HLFM

Ingredients:

4 medium-size beets with greens
¼ cup rice vinegar, plus more to taste
2 tblsp. chopped fresh chives
2 tblsp. chopped fresh mint
1 tblsp. fresh orange juice
¼ cup extra-virgin olive oil
salt and freshly ground black pepper
4 ounces soft fresh goat cheese, crumbled

Directions:

Separate the beet greens from the roots. Discard any bruised or damaged leaves. Chop the stems into ¼-inch pieces and the leaves into ¼-inch ribbons. Peel the roots and grate with a

Corn, Arugula & Tomato Salad

July 10, 2008 By HLFM

Adapted from EatingWell Magazine

6 servings, 1 cup each

INGREDIENTS:
3 tablespoons red wine vinegar
3 tablespoons minced shallots
6 tablespoons extra-virgin olive oil
1/4 teaspoon salt – Freshly ground pepper to taste
6 cups loosely packed arugula (about 6 ounces)
2 cups corn kernels (about 4 ears)
1 1/2 pints cherry tomatoes, halved

DIRECTIONS:
Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
Whisk oil into the vinegar mixture until blended. … Continue Reading ...