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Toss all ingredients together, refrigerate 30 minutes, and serve.
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Serves 3
Preheat oven to 350 degrees
To Prepare:
Place 3 slices of Rye bread on parchment-lined sheet pan, spread 2 pieces with soft butter and one piece of bread with coconut butter, and flip them butter-side-down on the parchment paper (remember which one is the coconut butter). Top each bread with the sliced red meat, turkey, or meatless meat, a dollop of our Sweet & Sassy Organic Dressing, 1/3 of the sauerkraut, another drizzle of Sweet & Sassy Dressing, the Alemar or vegan cheese, and top with remaining slices of bread, buttered side up. Bake in 350 degree oven 12-15 minutes till melted cheese and toasted tops. Cool and slice into 4's for appetizer serving or halves for supper with a bowl of warm soup.
Enjoy!
]]>To Roast Carrots: Preheat oven to 425, wash and dry carrots, and place on parchment-lined roasting pan. Drizzle with 1/2 C Salad Girl Lemony Herb, sprinkle with a pinch of salt and pepper, and roast for 15-20 min (turn once) until tender and slightly browned. Cool and cut matchstick.
To Prepare Tahini Dressing: Mix 1/2 C Salad Girl Lemony Herb with 1/4 C tahini, and 2 Tbsp water. Whisk together and set aside.
To Prepare Salad: Divide greens on 4 plates and top with 1/2 C farro, roasted carrots, chickpeas, and pepitas. Lightly drizzle with Lemony Herb Tahini Dressing.
Enjoy!
]]>To Prepare Salad: Snip off roots of cress maintaining 2" of cress stems with leaves and petals. Rinse, pat dry, and divide between 4 pretty salad plates. Decorate with grapefruit sections and avocado. Sprinkle with cheese and pistachios. Just before serving, drizzle with your choice of Salad Girl.
Enjoy!
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To Prepare Salad: Arrange greens on a platter or divide among salad plates. Decorate with ingredients and drizzle with your choice of Salad Girl right before serving.
Enjoy!
]]>Decorate mixed greens with ingredients and drizzle with your choice of Salad Girl.
Enjoy!
]]>Serves 4
Enjoy!
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Prepare Bacon Blue Cheese Dressing: Combine together 1 bottle Dude Ranch and 1 bottle Sweet and Sassy with 1/2 cup blue cheese and 1/2 cup crumbled bacon. Mash together and then whisk in Half & Half slowly until creamy enough to pour easily.
Compose Wedge Salads: Arrange lettuce on 4 pretty holiday plates, drizzle with a bit of the bacon blue cheese dressing, then sprinkle with 1/2 cup crumbled bacon and blue cheese crumbles, pomegranate seeds, cukes, red onion, star fruit, a couple turns of cracked pepper on each, and serve with a knife and fork. Drizzle the rest of the dressing on each at table. Optional: for an easy, fancy main-dish salad, add in some wild caught, peeled shrimp or chunks of lobster or crab.
Enjoy!
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To Prepare Lemony Arugula Risotto:
Heat Aborio rice, broth, lemon juice, and butter/oil until boiling. Reduce heat, simmer for 20 min, remove from heat, and keep covered for 10 min. Add cheese, 2 oz of finely chopped baby arugula, and toss together. Cool a bit before making salads.
To Prepare Salads:
Fill 4 bowls with a handful of arugula, and 1/2-1 C of risotto. Decorate with Romanesco, scallions, and pine nuts. Just before serving, drizzle with Salad Girl Lemony Herb or Citrus Splash.
Enjoy!
To Prepare: W Toss all ingredients together, and refrigerate for 30 minutes to meld flavors.
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