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Below are a sampling of our favorite salad recipes, each of which features one of our dressings or vinaigrettes.

Ginger Miso                                     Chipotle Ranch
Wildflower Honey Dijon                     Buttermilk Ranch
Cilantro Lime Vinaigrette                   Honey Balsamic Vinaigrette
Pomegranate Vinaigrette

Ginger Miso Dressing

Marinated Sirloin over Field Greens
(serves 4)

Ingredients:

1¼ lbs.  Sirloin steak (cubed)
1 lb        Field greens (baby greens)
1 C        Thai basil (sliced into thin strips)
1            Hothouse cucumber (sliced thin)
12          Cherry tomatoes (halved)
2 TBS     Sunflower oil
1 sm       Red onion (sliced into thin wedges)
2            Shallots (sliced into thin rounds)
6oz        Ginger Miso
¼           Pineapple (minced)

Preparation:  Place steak in medium mixing bowl, add 4-6 oz Ginger Miso, marinate at least 30 minutes and up to 2 hours, stirring occasionally. Arrange greens on large serving plate.
Heat oil in large sauté pan over high heat. Add onion and shallots and sauté 30 seconds. Place marinated steak in pan, sauté until  brown outside but still a little pink inside, about 4 minutes. Add pineapple, stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing. Serve immediately.

Maguro Tuna over Field Greens
(serves 2-3)

Ingredients:

8 oz     Sushi grade ahi (maguro)
1 lb.     Organic field greens
2          Roma tomatoes
1          Red onion
1          Avocado
¾ C      Ginger Miso
1          Fresh lime
1 pkg.  Fresh chives

Preparation: Rinse & drain field greens. Peel and slice red onion into thin rounds. Peel and pit avocado, slice into thin strips. Slice tomato in half then into thin strips. Place in large bowl, add Ginger Miso, toss well with tongs. Place generous portion of greens on each serving plate, place in refrigerator. Using culinary shears cut chives into ½ inch sticks.  Thinly slice ahi tuna into thin strips, rinse & drain. Top each plate with 3-4 strips of ahi tuna, and a pinch of chives. Garnish with fresh lime wedges and serve with extra Ginger Miso.

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Cilantro Lime Vinaigrette

Heirloom Tomato Slaw
(serves 8)

Ingredients:

12 cups      Purple cabbage (finely shredded)
10             Green onions (thinly sliced)
12 oz         Diced heirloom tomatoes
12 oz         Cilantro Lime Vinaigrette

Preparation: Shred purple cabbage using a very sharp chef's knife or by running it through a food processor using the grating disk. Rinse cabbage thoroughly until water no longer runs purple, drain well. In a large mixing bowl toss cabbage, green onions, and tomatoes until thoroughly blended.  Shake cilantro lime vinaigrette well, slowly add to slaw tossing frequently. Add enough vinaigrette to thoroughly coat slaw, cover and refrigerate for 3-6 hours.  Toss before serving.

Appalachian Naturals Bean Salad
(serves 6 as a side-dish)

Ingredients:

½ C          Cooked brown rice (rinsed)
2  C          Cooked Black-eyed Peas (rinsed)
2  C          Cooked small red beans
2  C          Fresh green beans
½  head    Purple cabbage shredded & rinsed
1              Red bell pepper seeded & diced
2              Tomatoes (diced)
1              Yellow bell pepper seeded & diced
24             Asparagus stalks
12 oz        Cilantro Lime Vinaigrette

Preparation: Cut ½ inch off bottoms of asparagus stalks. Steam for 3 minutes, cut into 1 inch pieces, rinse and drain. Combine beans, rice, cabbage, peppers, and asparagus in a large mixing bowl. Toss well. Cover & chill for 3 hours. When ready to serve add vinaigrette and toss well.  A nice addition to this recipe for those of you who enjoy spice is to add 1 finely minced Serrano chile pepper when you add the beans & rice.

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Honey Balsamic Vinaigrette

 Jasmine Rice Salad with Balsamic Vinaigrette
(serves 6)

Ingredients:

1 C           Cooked jasmine rice (rinsed)
1 C           Cooked Orzo pasta (rinsed)
½ C          Diced red bell pepper
½ C          Sliced pitted kalamata or black olives
1/3 C        Sundried tomatoes, chopped
2 TBS       Fresh basil, minced
4              Green onion, thinly sliced
½ tsp.       Salt
½  TBS     Black pepper
2 TBS       Capers
¼  C         Slivered almonds (lightly toasted until brown)
12 oz        Honey Balsamic Vinaigrette

Preparation: Soak Sundried tomatoes in boiling water for 2 minutes, drain well.  In a large bowl combine all ingredients except for vinaigrette. Cover & chill for 3 hours. When ready to serve add vinaigrette and toss well.

Appalachian Naturals Bean Salad
(serves 6 as a side-dish)

Ingredients:

½ C          Cooked brown rice (rinsed)
2  C          Cooked Black-eyed Peas (rinsed)
2  C          Cooked small red beans
2  C          Fresh green beans
½  head    Purple cabbage shredded & rinsed
1              Red bell pepper seeded & diced
1              Yellow bell pepper seeded & diced
2              Tomatoes (diced)
6 oz          Kalamata olives (pitted and coarsely chopped)
24             Asparagus stalks
12 oz        Honey Balsamic Vinaigrette
12 oz        Feta cheese

Preparation: Cut ½ inch off bottoms of asparagus stalks. Steam for 3 minutes, cut into 1 inch pieces, rinse and drain. Combine beans, rice, cabbage, peppers, and asparagus in a large mixing bowl. Toss well. Cover & chill for 3 hours. When ready to serve add vinaigrette and toss well. Top with crumbled feta cheese.

Chipotle Ranch

Southwestern Grilled Chicken Salad
(serves 2-3)

Ingredients:

4            Corn tortillas
1            Head romaine lettuce
3            Roma tomatoes
1            Avocado (diced)
1 C         Hominy (canned is fine, drain & rinse well)
1            Red onion
12 oz      Boneless, skinless chicken breast
¼ tsp.     Paprika
¼ tsp.     Granulated onion
¼ tsp.     Granulated garlic
¼ tsp.     Fresh ground black pepper
8 fl oz     Chipotle Ranch Dressing
¼ C        Sunflower oil
1            Fresh lime
1 jar       Habanero Mango Salsa

Preparation: Rinse and drain veggies. Shred romaine, set aside. Dice roma tomatoes, set aside. Slice onion into thin rounds, set aside. In a sauté pan add oil, heat for 3 minutes. Add corn tortillas one at a time to oil, cook on each side until lightly browned. Set cooked tortilla aside on absorbent paper or towel. Pour off all but 1 Tbs of the oil. Stack cooked tortillas on top of each other and slice into very thin strips. Finish by cutting long strips in half so you end up with about 2" long tortilla strips. Place romaine, tomatoes, hominy, tortilla strips, diced avocado, and onion in a large bowl. Add Chipotle Ranch to greens, toss well until thoroughly coated (add more dressing if it seems light). Set bowl in refrigerator until chicken is finished: Place chicken in a small bowl, add spices, toss until completely coated.  Cook chicken on both sides for about 4 minutes or until cooked through, dice into bite-sized chunks, set aside (keep warm). Place generous portion of greens on serving plate, top with diced chicken and garnish with fresh lime wedges. Serve with extra Chipotle Ranch and a side of chilled Mango Salsa.

Pomegranate Vinaigrette

Appalachian Naturals Bean Salad
(serves 6 as a side-dish)

Ingredients:

½ C          Cooked brown rice (rinsed)
2  C          Cooked Black-eyed Peas (rinsed)
2  C          Cooked small red beans
2  C          Fresh green beans
½  head    Purple cabbage shredded & rinsed
1              Red bell pepper seeded & diced
1              Yellow bell pepper seeded & diced
24             Asparagus stalks
12 oz        Pomegranate Vinaigrette

Preparation: Cut ½ inch off bottoms of asparagus stalks. Steam for 3 minutes, cut into 1 inch pieces, rinse and drain. Combine beans, rice, cabbage, peppers, and asparagus in a large mixing bowl. Toss well. Cover & chill for 3 hours. When ready to serve add vinaigrette and toss well.  A nice addition to this recipe is adding a small bunch of fresh parsley, rinsed and coarsely chopped (stems discarded).

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