Farmers Salad Food

FARMERS' MARKET SALAD

Farmers' Market Salad image

Provided by Daphne Brogdon

Time 20m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup shelled walnuts
1/4 cup olive oil
2 tablespoons miso paste
2 tablespoons white wine vinegar
2 teaspoons honey
Juice of 1 lemon
Freshly ground black pepper
Salt
Two 5-ounce packages mixed baby greens
2 pears, thinly sliced
4 ounces crumbled feta

Steps:

Preheat the oven to 350 degrees F.
Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve.
In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary.
In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately.

GERMAN FARMER'S SALAD (BAUERNSALAT)

German Farmer's Salad (Bauernsalat) image

I got this recipe of my mum this Christmas. She had made it for Christmas Eve and the more I ate of it, the more I liked it. I usually prefer mayonnaise, but in this recipe miracle whip works better. This works best if you make it a day in advance and leave the flavours to develop. Bologna is called 'Feine Schinkenwurst' or 'Feine Fleischwurst' in Germany and you might find it in some supermarkets sold as such. I know in the UK you can get it in a ring in Aldi.

Provided by -Sylvie-

Categories German

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

200 g bologna
200 g gouda cheese
4 dill pickles, cubed finely
3 hard-boiled eggs
3 apples
1 small onion
3 tablespoons Miracle Whip or 3 tablespoons mayonnaise
1 tablespoon yoghurt
salt, to taste
pepper, to taste
1/2 teaspoon mustard
1/2 teaspoon sugar
1 tablespoon pickle juice

Steps:

Cut the sausage, cheese and apples into small, even cubes.
Slice the eggs.
Chop the onion really fine and mix in a large bowl with the miracle whip, yoghurt, mustard, dill pickle liquid and sugar.
Season to taste with salt and pepper.
Add all other ingredients and mix. Be careful not to break up the eggs to much.
Cover and place in the fridge for at least 6 hours but preferably overnight.
The longer you allow it to stand the better the flavour.
If you feel the salad is too dry, mix a little more of the sauce and add it to your liking.

Nutrition Facts : Calories 340.1, Fat 23, SaturatedFat 10.7, Cholesterol 152.4, Sodium 1116.6, Carbohydrate 18.8, Fiber 2.9, Sugar 12.8, Protein 15.7

RUSTIC GREEK FARMER'S SALAD

Rustic Greek Farmer's Salad image

Posted for Zaar World Tour 2005. The ingredients in this salad are typical for Greece. It's a great side dish for any fish or grilled meats, alternatively serve with crusty white bread for a light lunch. This is for two people, but you can easily increase the amounts.

Provided by -Sylvie-

Categories Cheese

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

4 large vine-ripened tomatoes
1/2 cucumber, peeled
2 spring onions, white and green parts, sliced (scallion)
10 green olives
10 black olives
2 -3 tablespoons capers
7 ounces feta cheese, broken into chunks (more if you like)
fresh basil, roughly chopped (optional)
3 -4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (optional)
salt, to taste
black pepper, to taste
1 pinch dried oregano

Steps:

Cut the tomatoes and cucumber into bite-sized pieces.
Place into bowl and add, spring onion, capers and olives.
Add the olive oil, vinegar (if using) and season with salt, freshly ground black pepper and oregano to taste.
Set aside and let flavours fuse for about ten to fifteen minutes, carefully stirring once or twice.
Add the feta and stir once more.
If you want you can sprinkle the salad with freshly chopped basil leaves.
Serve immidiatly.
Kali orexi!

Nutrition Facts : Calories 585.6, Fat 48, SaturatedFat 19.3, Cholesterol 93.8, Sodium 1825, Carbohydrate 24.6, Fiber 6.6, Sugar 15.6, Protein 19.5

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