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 oil (extra virgin) with a splash of lemon juice (just enough to make it taste light but not lemony) and pour over salad. The salad gives you crunch, texture, and taste that will satisfy. The feta and sunflower seeds will help hold you until your next meal.

Image: sxc.hu.

Post from: Blisstree

Sunflower Raisin Feta Salad

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 Virgin Olive Oil
Salt (I use Kosher) and pepper to taste

Cut the larger tomatoes into bite-size chunks. Place all the tomatoes into a serving bowl. Add the rest of the ingredients, then gently stir.

That’s it. Simple. Fresh.

Image credit: Michelle Smith

Post from: Blisstree

Brandon’s Caprese Salad

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.

Image: Idaho Potato Commission

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 to bottom
• 2 heads of garlic (optional)
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste
• 2 teaspoons fresh thyme leaves or snipped chives (optional)

Directions

1. Wash and dry all vegetables except for onions. Cut potatoes into 1-inch thick lengthwise wedges. Steam wedges on a rack over boiling water (covered) for 10 minutes to pre-cook potatoes. Remove potatoes from steam and pat dry with paper towels.

2. Prepare remaining vegetables: cut eggplant lengthwise into 1-inch thick slices; cut zucchini and yellow squash in half lengthwise; seed and quarter green and red peppers. Place potatoes and all other vegetables on baking sheets and brush with olive oil to prevent sticking during grilling. Prepare grill.

3. When grill is ready, lightly oil the grill tray. Place eggplant, squash and mushrooms on the grill crosswise so they don’t fall through the grill tray. Place the tomatoes and the peppers in a wire grilling basket or on a grilling tray suitable for small foods so they don’t fall through into the grill. Place garlic heads directly on grill.

4. With the grill lid closed, grill all vegetables for 5 minutes. With tongs and a metal spatula, turn the vegetables and grill the other side, with the lid closed, for another 5-6 minutes. If all vegetables don’t fit on the grill, cook in batches.

5. When vegetables are cooked, arrange on a large serving platter (slice portobello mushrooms if they’re large). Halve the grilled heads of garlic crosswise and squeeze out the soft pulp into a small bowl. Whisk together the balsamic vinegar and the garlic, then pour over the vegetables. If not using garlic, just drizzle vinegar over vegetables. Sprinkle vegetables with the fresh thyme leaves or chives, if desired. Serve salad warm or at “picnic” temperature no need to chill.

Estimated Nutritional Analysis per Serving: 345 calories, 15 g fat, O mg cholesterol, 90 mg sodium, 7 g protein, 52 g carbohydrates

Post from: Blisstree

Grilled Idaho Potato Ratatouille Salad

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 juice,
sugar, salt and chile powder to taste; mix well. Makes 8 servings. Prep time is around 20 minutes.

(recipe and photo courtesy of the California Strawberry Commission)

Post from: Blisstree

Mexican Fruit Salad

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 1/3 cup Orange Walnut Vinaigrette (see recipe below)
• 5 ounces (about 6 cups) Earthbound Farm Organic Baby Arugula
• 1/4 cup (1 ounce) crumbled feta cheese
• 1/2 cup candied or toasted walnuts
• 2 blood oranges (if available) or navel oranges, segmented (optional)

Directions

Cut the beets in half or quarters (if you’re using larger beets, cut into 1/2-inch dice) so they’re bite-size.

Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. (This step can be done a day in advance, if desired.)

Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.

Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments (if using) on the greens and sprinkle them with the feta and nuts. Serve immediately.

Orange Walnut Vinaigrette

The walnuts and oranges in the Beet and Arugula Salad harmonize beautifully with the walnut oil and citrus in this dressing. Together, the flavors simply sing!

Makes 1 1/4 cups

Ingredients

• 1/2 cup good-quality roasted walnut oil
• 1/4 cup extra-virgin olive oil
• 1 tablespoon orange juice or blood orange juice
• 1 teaspoon finely grated orange zest
• 5 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon finely minced shallots
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

Place all the ingredients in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings to taste.

Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving.

Store the vinaigrette in the refrigerator, tightly covered, for up to 1 month.

Right now, we are giving away five (5) copies of Food to Live By: The Earthbound Farm Organic Cookbook.

Winning is easy. All you need to do to enter is to leave a comment here on the blog about your favorite salad (personally mine is spinach salad with bacon and hardboiled eggs).

You will be automatically entered into the giveaway drawing with your comment. Five random winners will be selected from all the commenters; each will receive one copy of the book.

The contest runs through next Friday, January 9, 2009 at 11:59pm CT. Please only enter once and leave your email address in the appropriate spot so that we can contact you.

Photo credit: Earthbound Farm Organic

Post from: Blisstree

Beet and Arugula Salad with Walnuts and Feta Cheese