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Artichoke Heart and Chickpea Salad

Committee meeting working lunch, 2/14/13

Marinated artichokes are a great addition to a salad. They also make for easy salads – the artichoke hearts come in little jars, and the liquid in the jar is all you need for salad dressing!

  • 2 jars marinated artichoke hearts
  • 1 can chickpeas, drained and rinsed
  • 1 lb salad greens (lettuce, spinach, or spring mix)
  • salt and pepper, to taste
  • 4 oz feta cheese, optional

In a large bowl, toss together the artichoke hearts with their liquid and the drained chickpeas. Add the lettuce and toss to coat evenly with the dressing. Sprinkle with salt and pepper, to taste. If desired, top with feta cheese.

Serves 8-10.

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Green Salad with Radishes, Toasted Almonds, and Citrus Dressing

Committee meeting working lunch, 5/3/12

This simple salad is perfect for the beginning of spring, when salad greens and radishes are some of the first crops to come up in the garden. The dressing is a very simple vinaigrette using lemon juice.

  • 1/4 cup slivered almonds (or substitute with other nuts of your choice)
  • 1/4 cup olive oil, if available, or use vegetable or canola
  • 1 lemon: grate 1/2 teaspoon of zest (peel) and squeeze 2 tablespoons juice (or, you can substitute red wine vinegar, white wine vinegar, or cider vinegar)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lettuce or spring greens, any variety, washed, dried, and torn into bite-sized pieces*
  • 8 radishes, thinly sliced*

If you have time, toast the almonds: preheat oven to 350. Spread almonds on a baking sheet and bake for about 4-6 minutes, until golden brown and fragrant. They can go from golden to burned to a bitter crisp quickly, so keep an eye on them. If you don’t get a chance to toast the almonds, they’re still good raw.

In a small bowl, mix together oil, lemon juice and zest, salt, and pepper.

In a large bowl, combine lettuce, radishes, and almonds. Pour dressing over and toss to combine.

Serves 8 as a side dish.

 

*Radishes and greens are early spring crops that are easy to grow in your own garden. Spring greens are also a high-value farmers market crop.

Green Salad with Roasted Sweet Potatoes and Cilantro

Community meeting training session dinner, 3/26/12, 2/6/13

Remember the roasted sweet potatoes from last meeting’s dinner? This time, they’re in smaller pieces in a salad, but the technique to cook them is exactly the same. As for the lettuce, you can use any variety, including lettuce you grow in your own garden. When you use head lettuce from the store or lettuce from your garden, remember to wash it in plenty of cold water to get any dirt off.

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Spring Salad with Chili-spiced Croutons and Dressing

Committee meeting working lunch, 3/22/12

This salad makes great use of early spring produce. Feel free to use whatever vegetables are fresh in the store, farmers market, or your own garden. For a simpler version of this salad, click here.

Croutons (optional):

  • 1 cup cubed stale bread
  • 1 teaspoon vegetable, canola, or olive oil
  • large pinch salt
  • ½ teaspoon mild chili powder

Salad:

  • 1 head lettuce, any variety, or 5-7 oz leaf or pre-cut lettuce*
  • ¼ cup parsley*
  • 6 radishes*
  • 3 scallions/green onions*

Dressing:

  • 1 clove garlic
  • large pinch salt
  • 2 tablespoons lemon juice
  • ½ teaspoon mild chili powder
  • 3 tablespoons vegetable, canola, or olive oil

Croutons (optional):
Preheat oven to 375 degrees. Toss all ingredients in a bowl, then spread on a baking sheet. Bake for 10-15 minutes, until crisp. Allow to cool.

Salad:
If using head lettuce, wash and dry leaves (shake, use a salad spinner, use towels, or air-dry), then cut or tear the leaves into bite-sized pieces. Take parsley leaves off the stems and add them to the lettuce. Wash, dry, and thinly slice the radishes, then add to lettuce. Wash, dry, and thinly slice the green portions of the scallions (reserve the white part for another use), then add to lettuce.

Dressing:
Finely mince the garlic. Add a large pinch of salt to the garlic on the cutting board and continue to mince, then use the side of your knife to grind the salted garlic into a paste. Get it as smooth as you can, but don’t worry if there are still some larger pieces. Scrape the garlic paste into a small bowl. Add lemon juice and chili powder and mix well with a fork. Add oil and mix well.

Assembly:
Toss salad with dressing and croutons (if using) and serve.

Yield: 4-6 servings.

*Early spring garden produce that can be grown here in Nebraska