I’m trying to eat more salad because it’s a good way to get a little extra veggies and greens in your system. The other day I made one I really liked, and think you might too. Purchase two bags of premixed salad greens, one in spinach and one with mixed greens. Put a little of each in a bowl.

Then take some feta cheese, raisins, and sunflower seeds. Equal amounts of each. (Of course if you really love one of these ingredients, feel free to add to your taste.) Mix a slight amount of olive …read more

Yesterday, I attended my sister-in-law, Shawna’s 30th birthday party. Her brother, Brandon, brought a Caprese Salad to the party. It was gorgeous and it tasted even better than it looked. He used a combination of cherry tomatoes, heirloom tomatoes, and yellow pear tomatoes.
Brandon purchased all the vegetables at the Farmer’s Market, so not only was the dish fresh, it was also inexpensive. To find a Farmer’s Market near you, take a look at Local Harvest.

Brandon’s Caprese Salad
5 cups mixed tomatoes
1 cup mozzarella cheese, cut into bite-size chunks
1 bunch Basil, approximately 1 loose cup, sliced into thin ribbons
4 Tablespoons Extra …read more

Are you looking for something a little more interesting than mashed or baked potatoes? Sometimes we get in a rut in cooking and don’t realize how easy it is to do something a little different.
Check out this recipe for Grilled Idaho Potato Ratatouille Salad, courtesy of the Idaho Potato Commission. Using tomatoes, eggplants, peppers and other vegetables, along with potatoes, this salad is both colorful and delicious.
Yields: 8 servings
Ingredients

2 pounds large Idaho potatoes
1 medium eggplant
1 medium zucchini
2 medium yellow squash
4 portobello mushrooms, stems removed
1 green bell pepper
1 red bell pepper
4 plum tomatoes, halved lengthwise
4 onions, peeled and halved from top …read more

Mid-May begins strawberry season in the Midwest. Strawberries can be found in local farmers markets, at pick-you-own farms, and at your local grocery. What better way to enjoy this affordable, healthy, and tasty fruit than in this easy-to-make salad? The recipe is courtesy of the California Strawberry Commission.

Mexican Fruit Salad
4 cups (about 1 1/4 pounds) halved stemmed California strawberries
2 cups mango chunks
2 cups melon chunks
1 cup pineapple chunks
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup sugar
1/2 teaspoon salt
1 to 1 1/2 teaspoons ancho chile powder
In large bowl, combine strawberries, mango, melon and pineapple. Add orange juice, lime …read more

This fabulous recipe is one of the many you will find in Food to Live By: The Earthbound Farm Organic Cookbook.

Beet and Arugula Salad with Walnuts and Feta Cheese
The vibrant colors and sweet flavors of the beets and oranges in this salad contrast deliciously with the smooth white feta and crunchy nuts. Blood oranges are spectacular, but if they are not available, do not hesitate to make this delicious salad with any oranges you like. You can easily substitute mixed baby greens, mache or frisee for the arugula.
Serves 4 as a side salad
Ingredients

1 pound cooked beets (roasted, steamed, or boiled)
About …read more