By Pam Powell
This booklet contains one hundred fifty recipes for developing scrumptious salads and dressings utilizing natural, in the community grown constituents. Recipes contain Apple and Roasted Beet Salad with Fruit, Nuts, Gorgonzola, and Watercress; eco-friendly Apple Sassy Slaw with Crisp Apple Maple Dressing; Pear and Grape Salad with vast Woods Blue Cheese and harmony Grapes; Pecan-Crusted Goat Cheese and Micro vegetables with Crisp Apple Maple-Brushed Crostini; Chilled Moroccan Couscous Salad; Curry bird and Apricot Salad; Harvest Moon Salad; and lots of extra. Sixty colour images and colourful illustrations from the writer accompany the recipes. Sidebars and tips for eco-friendly how you can organize salads are incorporated.
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Additional resources for Salad Days: Recipes for Delicious Organic Salads and Dressings for Every Season
Decorate with tomatoes, sugar snap peas, and the ribbons of cheese. , place a dollop of dressing on each salad and then add a sprig of fresh tarragon. Serve the extra dressing in a little pitcher on the side. Sweet Onion and Tarragon Dressing 1 tbsp. sweet Vidalia onion, minced 1 ⁄4 c. fresh lemon juice 1 ⁄4 c. fresh heavy cream 2 tbsp. fresh tarragon 2 tbsp. honey 1 tsp. sea salt 1 ⁄2 tsp. ground black pepper 11⁄2 c. olive oil–based mayonnaise Put onion, lemon juice, heavy cream, tarragon, honey, sea salt, and pepper into blender, and whirl until combined and smooth.
Cut in halves, and remove pits. Set aside, and keep cool. 3: PREPARE OTHER PRODUCE. Wash and dry the garden green leaf lettuce and curly cress. Wash and dry the sugar snap peas, and then cut in halves diagonally. Cut the red onion into thin slices. 4: ASSEMBLE SALAD. Arrange half the greens on a pretty platter, decorate with half the cress, half the cheese, half the nuts, half the onions, half the sugar snap peas, half the cherries, and then repeat. Decorate with some of the curly cress blossoms.
Wash and dry microgreens or mixed baby greens. Wash and cut the tomatoes into 1⁄4-in. chunks. Wash the sugar snap peas, and cut diagonally into bite-sized pieces. 4: ASSEMBLE SALAD. Among 6–8 dinner plates, divide microgreens and then place pieces of trout evenly on the greens. Decorate with tomatoes, sugar snap peas, and the ribbons of cheese. , place a dollop of dressing on each salad and then add a sprig of fresh tarragon. Serve the extra dressing in a little pitcher on the side. Sweet Onion and Tarragon Dressing 1 tbsp.
Salad Days: Recipes for Delicious Organic Salads and Dressings for Every Season by Pam Powell