Produce — local, organic salad greens!
This delightful and colorful mix of salad greens is the first local and organic type of greens available each year. Since it’s from Full Circle Farm, choosing these greens supports some of the most dedicated and hard-working land stewards anywhere.
Grown in Carnation, in the fertile Snoqualmie Valley, these greens are a versatile base for almost any kind of salad you can imagine. Full Circle Farm’s produce gets high marks from chefs, grocers and home cooks for consistent high quality and flavor.
Mixed Salad Greens with Tropical Vinaigrette
Serves 6 to 8
16 ounces mixed spring greens
Dressing:
1 cup tropical fruit juice (mango, passion, guava or tropical juice blend)
2 cloves garlic, crushed
1 teaspoon freshly grated ginger
1/4 cup cilantro leaves and stems, finely chopped
1/4 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly cracked pepper
1 teaspoon lemon juice
1/4 cup extra-virgin olive oil
Rinse and dry greens in a salad spinner.
Combine fruit juice, garlic, ginger, cilantro, cumin, salt, pepper and lemon juice in a mixing bowl. Gradually whisk in olive oil. You may do this by hand with a wire whisk, or in a food processor. The key is gradual addition of the oil while continuously whisking (A good vinaigrette shows no separation between oil and vinegar).
Pour dressing over greens and toss lightly.
Recipe by Jayesh Rao, PCC Cooks instructor
May 2008 Sound Consumer
Find these PCC recipes and more in our recipes database.
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