What’s for Dinner?
Two Great Summer Salads
-Courtesy of Honey Ridge Farms
Here are two gorgeous, easy-to-prepare salads that make a great spring supper.
SUNNY CITRUS SALAD
2 navel oranges
2 ounces Jarlsberg or Jarlsberg Lite cheese, julienned
1/2 cup toasted walnuts, coarsely chopped
1 small bunch arugula, separated and stems removed (or use spinach)
2 heads endive, leaves separated and cores removed
Grate zest from oranges; set aside. Peel oranges and divide into segments; set aside. Peel avocado, remove pit and cut into quarters. Cut into fan shapes; set aside. Arrange four large arugula leaves and four endive spears in pattern across top of each of 4 serving plates. Place avocado fan opposite endive and arugula. Arrange citrus sections on either side of avocado. Top with cheese. Sprinkle some of the orange zest over each salad and serve with Vinaigrette Dressing.
Vinaigrette Dressing: In bowl, whisk together 3 tablespoons each canola oil and orange juice with 1 tablespoon Honey Ridge Farms Wild Blackberry Honey, 1 tablespoon Honey Ridge Farms Balsamic Honey Vinegar, 2 teaspoons minced red onion and grind of fresh pepper.
Tip: To provide more bulk and texture to this salad without increasing fat, add other fruits such as blackberries, raspberries, thin sliced apples or pears.
NEW POTATO and CHEESE SALAD
1 pound medium sized new potatoes, cooked tender
1 tablespoon minced red onion
1 tablespoon red wine vinegar
1-1/2 pounds mixed mushrooms, cleaned and sliced
1 teaspoon walnut or olive oil
2 tablespoons fresh snipped chives
2 tablespoons fresh lemon juice
½ cup shredded Jarlsberg or Jarlsberg Lite cheese
½ cup coarsely chopped walnuts
Fresh ground black pepper, to taste
Cut cooled potatoes into quarters. In large mixing bowl, toss potatoes with onion and vinegar. Set aside. Saute mushrooms in oil over medium heat until tender, about 2 minutes. Add chives and saute for 1 minute more. Stir in lemon juice. Set aside. Divide potatoes between four plates. Top each serving with mushroom mixture. Sprinkle each with cheese, walnuts and a grinding of fresh pepper. Serve warm or at room temperature.
Honey-Chive Vinaigrette: In small bowl, whisk together 3 tablespoons walnut or canola oil with 1 tablespoon Honey Ridge Farms Balsamic Honey Vinegar, 1 teaspoon fresh diced chives plus salt and pepper, to taste, until blended. Serve with salad.