Field Salad Food

FIELD SALAD

Steps:

• In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.

STRAWBERRY FIELDS

Steps:

• Whisk the olive oil, vinegar, honey, sugar, mustard, salt, and pepper together in a bowl to make the dressing.
• Toss the strawberries, baby greens, cranberries, and onion together in a bowl; top with the feta cheese. Drizzle the dressing over the salad to serve.

TOMATO SALAD WITH FIELD GREENS

Steps:

• Wash the greens well and trim and discard any tough stems.
• Bring a very large pot of water to a boil and add 2 to 3 teaspoons salt. (A large quantity of water is the key to avoiding bitterness.) Have ready a large bowl of iced water. Add the greens to the rapidly boiling water and cook 2 to 3 minutes, until tender but not mushy. Drain in a colander, shaking off excess water and then plunge the hot greens into the iced water. When the greens are cool, remove any ice from the surface and drain in a colander again. Then squeeze out any excess water and place in a bowl in the refrigerator.
• Mix together the olive oil, lemon juice, salt and pepper. Toss with the cooked greens to coat thoroughly. Return to the refrigerator.
• Cut the tomatoes into 1/2 to 3/4-inch slices. Arrange on 6 salad plates or a platter. Top the tomatoes with the cold dressed greens and garnish with shavings of Parmesan cheese. Serve cold or at room temperature.

FIELD GREENS WITH DRESSING

Steps:

• Combine the olive oil, red wine, white wine, lime juice, and brown sugar in a bowl and mix well. Add the cloves and cinnamon, to taste. Drizzle over field greens, to taste.
• Cut baguette about 4 to 5 inches long. Cut 1 end on a bias. Scoop out the insides and fill with greens. Stand upright on each of 4 plates and garnish with berries.

FIELD PEA AND CORN SALAD

Steps:

• Prepare a medium-hot charcoal fire or preheat a gas grill to high. Grill the corn, turning often, until the husks are charred in spots and the kernels undergo the color change that indicates that they are cooked, about 10 minutes. (Peel back the husks and check a few kernels to be sure.) When the corn is cool enough to handle, husk it and cut the kernels from the cob. Place them in a large mixing bowl.
• Brush the onion slices lightly with olive oil on both sides. Grill the onion on both sides until charred in spots and lightly softened, about 5 minutes. Dice neatly and place in the bowl with the corn.
• Add the remaining ingredients and toss gently. Let rest at room temperature for 1 hour, then serve.

FIELD SALAD WITH PEARS AND BLUE CHEESE

Steps:

• Combine first 3 ingredients in a large bowl. Add dressing, and toss gently. Spoon onto plates, and sprinkle evenly with walnuts.

STRAWBERRY FIELDS SALAD

Steps:

• Slice strawberries into ¼-inch slices and mix with balsamic vinegar, sugar and water to coat strawberries. Set aside to marinate.
• Mix chopped pecans with brown sugar and water in a pan and saute until glazed. (Be careful not to overcook). Set aside.
• Chop red leaf and Romaine lettuce into 2-inch pieces.
• Toss lettuce, parmesan cheese, balsamic vinaigrette, and glazed pecans together and place in salad bowls.
• Strain strawberries from glaze and arrange on top of salad.
• Top with cracked pepper.