which glowing class dmitri delsyn l2 pvp accumulate that epic l2sea8 reception hidereception aggregate with avatar design only characters dark
CALL US Toll Free: 866-735-4454 (8-6pm M-F EST)           Login/Register     My Account     My Wishlist     My Cart: 0 Items   Total: $0.00    Checkout 
High Mowing Organic Seeds
High Mowing Organic Seeds High Mowing Organic Seeds
   

Salad Recipes From EatingWell Magazine



Check out other recipes from our recipe collection!

Organic Lettuce Seeds are included in our Garden Starter Collection!
 

Sauteed Mushroom Salad

From EatingWell:  January/February 2007

Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, halved and sliced
  • 1 pound white or cremini mushrooms, quartered
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
  • 3 tablespoons dry sherry
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 cups bitter salad greens, such as frisee, arugula or baby dandelion greens
  • 2 tablespoons grated Parmesan cheese

Preparation

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and cook, stirring, until they release their juices, 10 to 12 minutes.
  2. Add garlic and thyme and stir until fragrant, about 30 seconds. Add sherry and cook until mostly evaporated, about 3 minutes. Stir in the remaining 1 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more. Pour over greens in a large bowl and toss to coat. Sprinkle with Parmesan.

Nutrition

Per serving: 82 calories; 6 g fat (1 g sat, 4 g mono); 1 mg cholesterol; 6 g carbohydrates; 3 g protein; 1 g fiber; 133 mg sodium; 339 mg potassium.

Nutrition Bonus: Vitamin A & Vitamin C (15% daily value)


Chicken & Fruit Salad

From EatingWell:  July/August 2008

Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad. Use your favorite summer fruit in place of the melon if you wish.

Ingredients

  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons fruit-flavored vinegar
  • 1 1/2 teaspoons poppy seeds
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 8 cups mixed salad greens
  • 2 cups sliced cooked chicken breast, (see Tip)
  • 2 cups chopped melon, such as cantaloupe and/or honeydew
  • 1/4 cup chopped walnuts, toasted (see Tip)
  • 1/4 cup crumbled feta cheese
 

Preparation

  1. Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.

Tips & Notes

  • Tips: To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
  • To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Nutrition

Per serving: 248 calories; 11 g fat (4 g sat, 2 g mono); 55 mg cholesterol; 18 g carbohydrates; 21 g protein; 4 g fiber; 346 mg sodium; 371 mg potassium.

Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (50% dv).


Raspberry, Avocado & Mango Salad

From EatingWell:  July/August 2007
 
Pureed berries give the tangy wine vinegar dressing a creamy texture that gently clings to the lettuce and fruit. This is a salad to enjoy when fresh berries are in the market.

Ingredients

  • 1 1/2 cups fresh raspberries, divided
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 1 small clove garlic, coarsely chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 8 cups mixed salad greens
  • 1 ripe mango, diced (see Tip)
  • 1 small ripe avocado, diced
  • 1/2 cup thinly sliced red onion
  • 1/4 cup toasted chopped hazelnuts, or sliced almonds (see Tip), optional

Preparation

  1. Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
  2. Combine greens, mango, avocado and onion in a large bowl. Pour the dressing on top and gently toss to coat. Divide the salad among 5 salad plates. Top each with the remaining raspberries and sprinkle with nuts, if using.

Tips & Notes

  • Tips: To dice a mango:
  • 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
  • 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
  • 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
  • 4. Cut the fruit into the desired shape.
  • To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Nutrition

Per serving: 215 calories; 16 g fat (2 g sat, 12 g mono); 0 mg cholesterol; 18 g carbohydrates; 3 g protein; 7 g fiber; 122 mg sodium; 564 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (60% dv), Folate (36% dv), Potassium (16% dv).


Nouveau Niçoise

From EatingWell:  April/May 2005

This quick, easy remake of the Provencal standard turns a couple of cans of tuna into a main-course salad that's just waiting for a glass of crisp Chardonnay.

Ingredients

  • 8 cups water
  • 8 ounces green beans, trimmed and halved
  • 8 small red potatoes
  • 2 eggs
  • 1/4 cup minced shallots
  • 1/4 cup red-wine vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 cups mixed salad greens
  • 2 6-ounce cans chunk light tuna, drained (see Note)
  • 12 Nicoise or Kalamata olives

Preparation

  1. Bring water to a boil in a 3- to 4-quart saucepan. Add green beans and cook until just tender and bright green, 1 to 2 minutes. Using a slotted spoon, transfer the beans to a colander, rinse under cold water and set aside in a large bowl. Carefully place potatoes and eggs into the boiling water. Cook the eggs until hard, 12 minutes. Using a slotted spoon, transfer the eggs to the colander, rinse under cold water until cool and set aside. Continue cooking the potatoes until fork-tender, 3 minutes more. Drain the potatoes; rinse under cold water until cool enough to handle.
  2. Meanwhile, combine shallots, vinegar, mustard, salt and pepper in a small bowl. Slowly whisk in oil.
  3. Cut the potatoes into quarters or eighths, depending on their size. Add to the bowl with the beans. Add greens, tuna and the dressing. Toss well. Peel the eggs and cut into wedges. Divide the salad among 4 plates. Top with egg wedges and olives. Serve immediately.

Tips & Notes

  • Make Ahead Tip: Cook green beans, potatoes and eggs; dry, cover and refrigerate for up to 1 day.
  • Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition

Per serving: 436 calories; 16 g fat (3 g sat, 11 g mono); 159 mg cholesterol; 38 g carbohydrates; 0 g added sugars; 33 g protein; 6 g fiber; 547 mg sodium; 1140 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value), Potassium (33% dv), Vitamin A (30% dv), Folate (26% dv), Iron (15% dv).


Grilled Smoky Eggplant Salad

From EatingWell:  July/August 2007

The mellow grilled eggplant melds perfectly with the smoked paprika and tart sherry vinegar that define the flavor of the dressing in this decidedly Spanish salad. Curls of mild Manchego complete the Spanish theme. If you can't find smoked paprika, substitute Hungarian paprika—the grilled eggplant brings some smoke to the salad on its own.

Ingredients

  • 2 small eggplants, (about 1 pound total)
  • 3/4 teaspoon kosher salt, divided
  • Olive oil cooking spray
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 small plum tomato, diced
  • 1 small clove garlic, chopped
  • 1 1/2 teaspoons smoked paprika, (see Note)
  • 3 cups mixed baby salad greens
  • 2 ounces Manchego cheese, cut into thin curls with a vegetable peeler (see Note)

Preparation

  1. Preheat grill to medium.
  2. Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.
  3. Blot the eggplant slices with paper towels and lightly coat both sides with olive oil cooking spray. Grill the eggplant, flipping halfway through, until soft and browned on both sides, 9 to 11 minutes total.
  4. Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.
  5. Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature.

Tips & Notes

  • Make Ahead Tip: Prepare eggplant and vinaigrette (Steps 1-4), cover and refrigerate separately for up to 1 day. Bring to room temperature before serving.
  • Note: To experience the full flavor of this salad, it's worth seeking out the two signature Spanish ingredients: mild- flavored, smooth sheep-milk Manchego cheese and smoked paprika. If you can't find them, substitute Parmigiano-Reggiano and Hungarian paprika.

Nutrition

Per serving: 141 calories; 12 g fat (3 g sat, 7 g mono); 7 mg cholesterol; 6 g carbohydrates; 3 g protein; 3 g fiber; 280 mg sodium; 287 mg potassium.

Nutrition Bonus: Vitamin A (25% daily value), Vitamin C (15% dv)

Top of Page


which glowing class dmitri delsyn l2 pvp accumulate that epic l2sea8 reception hidereception aggregate with avatar design only characters dark

Non GMO Project Verified USDA Organics Vermont Organics Copyright 2016 High Mowing Organic Seeds. All Rights Reserved.
76 Quarry Road :: Wolcott, VT 05680 :: toll free: 866-735-4454 :: fax: 802-472-3201
Join us on Facebook! Follow us on Twitter!