by Stephanie | Jul 28, 2020
Watermelon Gingered Japanese Salad
Ingredients
3 cups small cubes of watermelon
6 oz baby spinach leaves, cut into strips
3 cups shredded carrots
1 cup Japanese-style ginger dressing
1 cup toasted sliced almonds
Directions
In an 8 x 11 inch serving dish, layer the spinach on the bottom, then the carrots and the watermelon on top.
Pour the dressing over the top and sprinkle with almonds.
by Stephanie | Jul 28, 2020
Watermelon, Arugula, and Pine Nut Salad
Ingredients
1 tbsp Fresh lemon juice
1 tbsp Red-wine vinegar
½ tsp table salt, or to taste
2 tbsp Extra virgin olive oil
3 cups Cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
6 cups Baby arugula (6 oz)
¼ cup Pine nuts (1 oz)
⅓ Crumbled feta or ricotta (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)
Directions
Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).
by Chuck's Produce | Mar 1, 2019
Potato Salad
Ingredients
3 lbs Potatoes (Your favorite kind)
½ sweet onion chopped or green onion (4 stalks chopped)
1 Large pickle or 1/2 Cup dill pickle relish
½ dozen hard boiled eggs (chopped)
½ cup cheese
1 cup mayo
1 tbsp yellow mustard
1 tbsp apple cider vinegar
Salt and pepper to taste
Directions
Boil potatoes to fork tender, at the same time boil eggs in same pot.
Chop pickles and onion, set aside
After eggs have boiled for 5 minutes crack shells with knife and boil for another 5 minutes
Drain potatoes let cool for 15 minutes, but eggs under cold running water then peel and chop.
In Large salad bowl combine mayo, mustard, vinegar and pickle juice. Mix together to smooth texture, add in potatoes, onion, pickle, eggs and cheese.
Chill and serve (can serve warm)
