Great Salads

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Arugula Salad

Ingredients Use Aquaponically grown greens for improved taste and aroma. -4 cups young arugula leaves, rinsed and dried -1 cup cherry tomatoes, halved -1/4 cup pine nuts -2 tablespoons grape seed oil or olive oil -1 tablespoon rice vinegar -salt to taste -freshly ground black pepper to taste -1/4 cup grated Parmesan cheese -1 large avocado - peeled, pitted and sliced Method Using a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix. Divide salad onto plates, and top with slices of avocado.

R 10

Organic

Caesar Salad Supreme

Ingredients Use Aquaponically grown greens for improved taste and aroma. -6 cloves garlic, peeled, divided -3/4 cup mayonnaise -5 anchovy fillets, minced -6 tablespoons grated Parmesan cheese. -1 teaspoon Worcestershire sauce -1 teaspoon Dijon mustard -1 tablespoon lemon juice. -salt to taste -ground black pepper to taste -1/4 cup olive oil -4 cups day-old bread, cubed -1 head curly lettuce, torn. Method Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tbs of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste. Refrigerate until ready to use. Heat oil over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes. his is your dish description. Include an overview of your ingredients, dietary notes, and other relevant info.

R 11

Organic

Great Green Salad

Ingredients Use Aquaponically grown greens for improved taste and aroma. -4 tablespoons olive oil -2 tablespoons white wine vinegar -1 tablespoon Dijon mustard -1/2 teaspoon salt -1/2 teaspoon ground black pepper -1 pinch white sugar -1 teaspoon chopped fresh parsley -1 teaspoon fresh lemon juice -2 cloves garlic, chopped -1 avocados - peeled, pitted, and cubed -4 cups mixed salad greens -1/2 cup sliced almonds -60 Grams feta cheese, crumbled Method In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing. Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.

R 8

Organic

Green Salad with Cranberry

Ingredients Use Aquaponically grown greens for improved taste and aroma. -1 cup sliced almonds -3 tablespoons red wine vinegar -1/3 cup olive oil -1/4 cup fresh cranberries -1 tablespoon Dijon mustard -1/2 teaspoon minced garlic -1/2 teaspoon salt -1/2 teaspoon ground black pepper -2 tablespoons water -1/2 red onion, thinly sliced -120 Grams crumbled blue cheese -450 Grams of mixed salad greens Method Preheat oven to 190 degrees C. Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth. In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

R 12

Organic

Italian Leafy Green

Ingredients Use Aquaponically grown greens for improved taste and aroma. -2 cups romaine lettuce - torn, washed and dried -1 cup torn escarole -1 cup torn radicchio -1 cup torn red leaf lettuce -1/4 cup chopped onions -1/2 red bell pepper, sliced into rings -1/2 green bell pepper, sliced in rings -12 cherry tomatoes -1/4 cup grapeseed oil -2 tablespoons chopped fresh basil -1/4 cup balsamic vinegar -2 tablespoons lemon juice -salt and pepper to taste Method In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes. Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.

R 9

Organic

Cranberry Spinach

Ingredients Use Aquaponically grown greens for improved taste and aroma. -1 tablespoon butter -3/4 cup almonds, blanched and slivered -500g of spinach, rinsed and torn into bite-size pieces -1 cup dried cranberries -2 tablespoons toasted sesame seeds -1 tablespoon poppy seeds -1/2 cup white sugar -2 teaspoons minced onion -1/4 teaspoon paprika -1/4 cup white wine vinegar -1/4 cup cider vinegar -1/2 cup vegetable oil Method In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. In a large bowl, combine the spinach with the toasted almonds and cranberries.

R 12

Organic

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