Posted (Lori) in News
Posted (Lori) in News


Fall salads are different from the ones we make in summer. In summer, the goal, at least for me, is to keep the oven off and the dressing light. When cooler weather comes around, I use:

–heavier, spicier greens like mustard, kale, and cabbage in addition to fall lettuces, like the ones in our share this week;

–cooked ingredients—roasted carrots, butternut squash, and beets, boiled potatoes

–raw veggies like sliced radish, cauliflower and broccoli florets

–chunks of cheese



–grains, such as quinoa, farro, orzo

–fall fruit: fresh and dried apples, pears, and grapes; orange and grapefruit; pomegranate seeds; persimmons

And the dressings are heavier and spicier as well, often heated. Here are two of them:

WARM CIDER VINAIGRETTE (from the Food Network)

¾ cup apple cider or apple juice

2 tbs cider vinegar

2 tbs minced shallots

2 tsp Dijon mustard

½ cup olive oil

Salt and pepper to taste

Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, olive oil, salt and pepper.


1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup maple syrup

2 teaspoons country-style Dijon mustard

1 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

Combine all ingredients in a small bowl and whisk until completely combined.

TAHINI-SOY SAUCE (based on a recipe from Terra Brockman)

¼ cup tahini paste

¼ cup soy sauce

1 tbs chopped garlic

1 tsp lemon juice

hot pepper to taste

Combine and mix well


From: http://www.poppiesandpapayas.com

Creamy Lemon Dijon Vinaigrette:

Makes about ½ cup dressing

1 ½ tablespoons Dijon mustard

2 tablespoons light coconut milk (using regular coconut milk makes it even creamier)

1 tablespoon maple syrup or honey

Zest of 1 organic lemon

1 tablespoon extra-virgin olive oil

Juice of 1 organic lemon

¼ teaspoon sea salt

Fresh ground pepper

1. In a 1 cup volume measuring glass add the Dijon, the coconut milk, sweetener, and lemon zest. Stir until combined.

2. Slowly drizzle in the extra-virgin olive oil while stirring. Once combined, add the lemon juice a splash at a time, stirring in between.

3. Add sea salt and fresh ground pepper to taste. Pour dressing into a sealable glass jar.

For the Lemon Dijon Beet Salad

Serves one, or two for appetizer

Handful mixed greens

Creamy Lemon Dijon Vinaigrette

3 roasted medium beets, peeled and sliced thin

Cilantro sprigs as garnish (or basil)

1. Roast beets. Place mixed greens onto a serving plate, and drizzle with a little bit of the dressing (you don’t need much because the dressing is very flavorful). Top the greens with the sliced beets. Drizzle with a little more of salad dressing, once again a little goes a long way and garnish with fresh cilantro or basil.

Optional: Top with fresh goat cheese and/or chopped roasted walnuts.

Post a comment