@m.k.nutrition - Dressing up your Salad

This week at Mother Earth Farm you can “taste the rainbow” with all the colorful salad ingredients that will be showing up in shares. Make yourself an easy dinner with the lettuce, fresh veggies, and dressing making tips I added below!

Vinaigrettes are the best summer time salad dressings. They are light and full of flavor. With summer coming to a close end we want to savor all the summer flavors. Use the poster below to mix up a tasty salad topping. See what is included in your share and match it up with the measurements listed below for a delicious combination.

TIP: Mix all the ingredients EXCEPT oil into a blender and blend until evenly mixed. Put the mixer speed on low and slowly add the oil. This keeps the dressing from separating.

Scallion Pancakes with Ginger Dipping Sauce @thewildharvest

Ingredients: Pancakes: 1 cup chopped scallions, 2 cups all purpose flour, 1 cup water, 1/8 tsp Chinese five spice powder, 4 tsp olive oil, Salt and Pepper

Ginger Sauce: 1/4 cup coconut aminos (soy sauce replacement), 1/4 cup rice vinegar, 1/4 cup chopped , scallions, 1 tsp grated ginger, 1 tsp red pepper flakes, 1 tsp honey

Directions:

Sift flour and slowly pour in water while mixing until completely combined. Set aside.

While dough rests, make the sauce - mix all ingredients together and whisk.

Add chopped scallions, salt, pepper, and five spice powder to flour mixture.

Mix well.

Heat oil in a pan over medium heat and pour on mixture.

Using a spoon, evenly distribute the mixture into a pancake shape.

Fry for 2-4 min, flip and fry other side. Continue this until all pancakes are made.

Cut into small triangles and serve with the dipping sauce.

Great for an appetizer or served with a salad for a complete meal.

Mexican Cesar Salad

Ingredients: 1 bunch kale chopped (see notes), 1 bag mixed greens, 1/2 pint sugar snap peas chopped, 2 scallions (green & white) chopped, 1/2 c. cojita or feta cheese.

Dressing: 1/2 c. EVOO, 1/2 hot pepper (jalepeno or banana) seeds removed and finely diced, 1-2 garlic scapes finely diced, 2 T. red wine vinegar, 2 t. worcestshire sauce, salt & pepper to taste

Steps: First prepare the dressing by combining all dressing ingredients. Let dressing sit for 30 min-1 hour (on counter, not in fridge) to let flavors infuse with each other. To prepare the salad, strip kale from stem (like you’re straightening a pipe cleaner) then roll up leaves and chop. Wash greens and add to large bowl with kale. Add in peas, scallions and cheese and top with dressing right before serving.

Spring Salad

Serves 2-4

Ingredients: Large bunch of mixed greens, couple of scallions roughly chopped, one mint sprig roughly chopped, lemon dressing (see below), feta (or similar) cheese.

Lemon dressing: 1/4 c. EVOO, 1 T. honey, 1 heaping T. fresh lemon juice, zest of 1/2 lemon, 1 T. apple cider vinegar, salt & pepper to taste

Steps: Thoroughly wash greens, combine all and top with dressing.