Garden Fresh Salad Food

GARDEN-FRESH PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
• Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
• Refrigerate 1 hour. Stir gently before serving; top with cheese.

GARDEN-FRESH CORN SALAD RECIPE

Steps:

• In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs), radishes, and jalapeño.
• In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt, and several twists of black pepper.
• Whisk until blended, then pour it over the salad. Toss to combine.
• Add most of the feta or avocado (reserve some for garnish), and gently toss.
• Taste, and add 1 tablespoon more of vinegar for more tang, or salt for more overall flavor.
• Garnish with the remaining feta or avocado.
• Serve promptly, or chill for later.

GARDEN-FRESH CORN SALAD

Steps:

• In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs!), radishes, and jalapeño.
• In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
• Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
• Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

GARDEN FRESH SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. Chill. Combine dressing ingredients; just before serving, drizzle over salad and toss to coat.

GARDEN FRESH SALAD

Steps:

• Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
• In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.

GARDEN FRESH PASTA SALAD

Steps:

• Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Drain, saving 1 cup of the pasta water, rinse pasta and broccoli under cold water. Drain well; place in large bowl.
• Add onions, peppers and tomatoes; mix lightly; add dressing; toss to coat. Cover.
• Refrigerate at least 1 hour. Stir gently just before serving; sprinkle with cheese.
• To keep the salad moist, stir some of the reserve pasta cooking water into the chilled salad just before serving.

GARDEN-FRESH PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water the last 3 min.
• Drain; rinse with cold water. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
• Refrigerate 1 hour. Stir gently before serving; top with cheese.

FRESH VEGETABLE SALAD

Steps:

• Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
• Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

FRESH GARDEN VEGETABLE SALAD

Steps:

• In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.

PERFECT GARDEN SALAD

Steps:

• Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
• Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
• Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
• Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

ALMOST-FAMOUS GARDEN SALAD

Steps:

• Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
• Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
• Photography by Kate Sears

GARDEN FRESH SALAD

Steps:

• 1. Prepare Savory Whole Grain Croutons: Preheat oven to 350 degrees. Place bread cubes in a large bowl; lightly coat with nonstick cooking spray. Toss cubes with no-salt seasoning blend. Spread bread cubes on a baking sheet and bake for 10 minutes. Stir bread and bake 5 to 10 minutes more or until crisp and golden; set aside.
• 2. Peel carrot into long, thin strips with a vegetable peeler. Wash and dry arugula in a salad spinner.
• 3. Blend 1 cup halved cherry tomatoes, olive oil, vinegar and honey in a blender until smooth to create a tomato vinaigrette.
• 4. Combine arugula, carrot, sugar snap peas, remaining tomatoes and broccoli in a large bowl. When ready to serve, drizzle salad with 2 Tbsp. tomato vinaigrette and toss to coat (save remaining vinaigrette for another use). Serve with 1/4 cup Savory Whole Grain Croutons and egg for topping. Serve cheese on the side, if desired. Save remaining croutons for another use.

GARDEN-FRESH GREEN BEAN SALAD

Steps:

• Boil a large stock pot of lightly sea salted water. Add the green beans and boil until tender crisp, 2 minutes. Immediately place beans in ice water bath. Drain well, pat dry and place the beans in a large mixing bowl. Combine with the feta cheese (if using), tomatoes and red onions.
• Toast the almonds in a small skillet, 2 minutes.
• Whisk the olive oil, red wine vinegar, basil, garlic and a little salt and pepper. Pour the dressing over the green beans and sprinkle with almonds. Let marinate in the refrigerator for about 1 hour before serving cold.

COPYCAT OLIVE GARDEN SALAD

Steps:

• In a large bowl, combine the romaine salad mix, tomatoes, pepperoncinis, black olives, red onion, Parmesan, and croutons.
• In a small bowl, whisk together the dressing ingredients.
• Pour desired amount of dressing over the salad (recommend starting with about half of it) and toss gently to combine.
• Garnish with cracked black pepper and additional Parmesan cheese, if desired.

GARDEN-FRESH CHEF SALAD

Steps:

• In a large salad bowl, combine 6 cups of salad greens, 2 chopped medium tomatoes, coarsely chopped hard-boiled large eggs, 3 slices of deli turkey and ham, cut into thin strips, ½ a cup of shredded cabbage, 4 sliced green onions, 4 sliced fresh baby carrots and 4 thinly sliced radishes.
• Sprinkle ¼ teaspoon of garlic powder and ¼ teaspoon of pepper over the salad ingredients and toss to coat.
• Pour over ½ cup of salad dressing and toss to coat.
• Serve immediately.

GARDEN FRESH KALE SALAD

Steps:

• Wash kale. Remove from stalks, and chop into small pieces. Place in a medium mixing bowl.
• Sprinkle olive oil, lemon juice, salt, and sugar over kale.
• Massage or knead kale with hands until soft and tender (about 2 minutes). Kale will shrink to about ⅓ the size in volume as it was at the beginning.
• Add remaining ingredients, and toss to combine.
• Serve fresh! Keeps covered in the fridge for up to one day.