Eat the Rainbow Salad
By Market Chef Maggie Perkins
- mixed greens including lettuce, arugula, pea shoots
- carrots, sliced
- purple or green cabbage, shredded
- radishes, sliced
- mint, ½ bunch, leaves chopped
- parsley, flat-leaf, ½ bunch, leaves chopped
- fennel, small bulb, shaved
Simply mix all of the ingredients together and drizzle on your favorite dressing! Below we have three suggestions for simple and fresh salad dressings made with market ingredients.
Dressing Recipes
Strawberry Fennel Dressing
1T strawberry syrup or jam
1T fennel frond, minced
½ cup extra virgin olive oil
¼ cup Balsamic vinegar
Freshly-ground black pepper, sea salt, to taste
Curried Maple
1 8oz container maple-flavored yogurt
1tsp curry powder, to taste
1tsp honey, to taste
¼ cup extra virgin olive oil
Dash of sea salt and ground black pepper, to taste
Pesto and Feta Cheese
4 oz prepared pesto
4 oz oil-marinated feta
¼ cup balsamic vinegar
1 small bulb young garlic, peeled, minced
Salt, as needed
Simply select which dressing you would like to make, mix with a whisk all of the ingredients together in a bowl and drizzle on a salad!
The post MARKET RECIPE: EAT THE RAINBOW SALAD first appeared on Texas Farmers Market.
