Salad Mixes & Mesclun (from our Groundswell Community Farm Cookbook)
Spicy mix, nicoise blend and our new Asian greens mix make for varied and easy salads. Spicy mix and the Asian greens are also good in stir-fries. Store in a sealed container or bag in the refrigerator.
Mustard Greens, cooked leaves without stems, 1 cup: 3.1 g protein, 7 g fiber, 5.6 g Carbohydrates, 8120 IU Vitamin A, 1.1 mg Vit. E, 67 mg. Vitamin C, 193 mg Calcium, 35 mg Magnesium, 2.1 mg Iron, 25 mg Sodium, 230 mg potassium.
Salad DressingsAvocado Dressing From New Recipes from Moosewood Restaurant 1 large or 2 small ripe avocados, peeled pitted and chopped 1/4 cup vegetable oil 1/3-cup fresh lemon juice or cider vinegar pinch of cayenne salt to taste 1 garlic clove, pressed 1/2 t ground cumin 3/4 cup water 1. In a blender or food processor, blend all the ingredients, except the water, until smooth. Slowly add the water, blending, until the dressing has a soft mayonnaise-like consistency. Chill 20 minutes before serving. 2. Store refrigerated, using a covered container to minimize discoloration. Avocado dressing will remain fresh for two to three days. L.D.’s Creamy Green Dressing From New Recipes from Moosewood Restaurant 1-cup vegetable oil 2 T cider vinegar or lemon juice 1 t honey or 2 T apple juice 6 spinach leaves or 1/4 cup cooked greens 2 T chopped fresh parsley 1 t fresh basil 1 t fresh marjoram (1/4 t dried) 1/2 t salt 1 garlic clove, pressed 1-cup buttermilk (yogurt or sour cream can be substituted, but are more likely to separate) Note: Try other herbs, dill, tarragon, oregano, a dab of Dijon mustard or black pepper. 1. Blend all ingredients, except the buttermilk, for one minute. While the blender or food processor is running, slowly pour in the buttermilk. As soon as the dressing thickens, turn off the blender or the dressing will separate and become runny. It should be thick and creamy. Chill at least 30 minutes so the flavors have a chance to meld. 2. Refrigerated and tightly covered, it will stay fresh for up to a week. If the dressing separates, re-blend. Miso-Ginger Dressing From New Recipes from Moosewood Restaurant 3 – 4 T miso 2 T grated fresh ginger 1/4 cup cider vinegar or 1/3 cup lemon juice 2 T dark sesame oil 1 cup vegetable oil 1/2 cup water In a blender on low speed, combine 3 T miso, the ginger, vinegar or lemon juice and sesame oil. Gradually add the vegetable oil in a thin, steady stream until thoroughly mixed. Then, very slowly add the water until the dressing is thick and creamy. Taste. If a richer flavor is preferred, blend in an additional tablespoon of miso. Miso-ginger dressing will keep almost forever stored in the refrigerator. If the dressing separates, re-blend.