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Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT

Salads & Dressings

Barley Salad

Dressing:

  • 1 Tbsp. olive oil
  • 1 Tbsp. grated lemon rind
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. whole-grain Dijon mustard
  • ½ tsp. freshly ground black pepper

Salad:

  • 1 cup uncooked pearl barley
  • 1 cup coarsely chopped red bell pepper
  • ¾ cup chopped red onion
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • 1 ¼ tsp. salt
  • 1 (16-ounce) bag frozen shelled edamame (green soybeans), thawed

To prepare dressing, combine first 5 ingredients in a medium bowl, stirring with a whisk until blended, set aside.

To prepare salad, cook barley according to package directions.

Combine cooked barley, bell pepper, red onion, and the remaining ingredients in a large bowl, tossing well to combine.

Add the dressing and toss gently to coat evenly. Let stand 10 minutes. 6 servings.

Black Bean & Rice Salad

  • ½ cup olive oil
  • 3 Tbsp. orange juice
  • 2 Tbsp. red wine vinegar
  • 1 garlic clove, minced
  • ½ tsp. ground cumin
  • 1 tsp. chili powder
  • ¼ tsp. Tabasco sauce
  • ¾ tsp. salt
  • Freshly ground pepper
  • 3 cups cooked long-grain white rice
  • 2 15-oz. cans black beans, drained and rinsed
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • ½ cup chopped green onion, including some tender green tops
  • ¼ cup chopped fresh cilantro

To make the dressing; whisk together oil, orange juice, vinegar, garlic, cumin, chili powder. Tabasco, salt, and pepper to taste.

In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate.

Add more dressing just before serving, as needed.

Serve cold or at room temperature. Serves 8.

Chicken Salad with Blue Cheese & Grapes

  • 1/3 cup plus 2 Tbsp. mayonnaise
  • 1 ½ Tbsp. white wine vinegar
  • 3 oz. crumbled blue cheese
  • 2 ½ cups diced roasted chicken
  • 1 ½ cups halved red and green grapes
  • 2 celery ribs, finely diced
  • 3 Tbsp. chopped fresh parsley
  • Salt and freshly ground pepper to taste
  • ¼ cup salted roasted sunflower seeds

In a large bowl, whisk the mayonnaise with the vinegar. Fold in the crumbled blue cheese.

Add the chicken, red and green grapes, celery and parsley and fold gently.

Season with salt and pepper.

Fold in the sunflower seeds and serve.

Serves 4.

Fall Spinach Salad

  • 6 cups baby Spinach leaves
  • 1 apple, cored and chopped
  • 1/2 cup Pomegranate seeds
  • 1/2 cup toasted walnuts, broken
  • 4 oz. Bleu Cheese, crumbled
  • 6 slices bacon, cooked and crumbled
  • 1/2 Cup Pomegranate Dressing

In a large bowl, toss all ingredients. Serve immediately.

Finnish Cucumber Salad

  • 5 small cucumbers
  • 1 small bunch fresh dill
  • 1 cup sour cream
  • 1 clove garlic
  • Salt and black pepper
  • A little sugar
  • 2 Tbsp. fresh tomato pulp
  • 2 Tbsp. tarragon vinegar
  • 1/4 cup oil

Skin the cucumbers, and cut in very thin slices.

Place on a flat dish and sprinkle well with salt.

Leave for half an hour, then drain off the liquid and mix the cucumbers with the following dressing: Finely chop the dill and add it to the sour cream with the crushed garlic, salt, pepper and a dash of sugar; then mix in the tomato pulp, and add the vinegar and the oil very slowly.

Serve very cold.

Fruited Slaw

Coleslaw:

  • ½ cup orange sections
  • 1 cup halved seedless red grapes
  • 1 (16-ounce) package cabbage-and-carrot coleslaw

Dressing:

  • ¼ cup sugar
  • 1 Tbsp. minced red onion
  • 3 Tbsp. cider vinegar
  • 4 tsp. vegetable oil
  • ½ tsp. dry mustard
  • ¼ tsp. salt

To prepare coleslaw, chop orange sections. Combine the oranges, grapes and coleslaw in a large bowl.

To prepare dressing, combine ¼ cup sugar and the remaining ingredients, stirring with a whisk until sugar dissolves.

Add the dressing mixture to cabbage mixture, and toss well.

Cover and chill for 30 minutes before serving.

Yield: 6 servings (serving size: 1 cup).

Pomegranate Dressing

  • 3/4 cup Pomegranate juice
  • 2 Tbsp. Balsamic vinegar
  • 1 Tbsp. stone ground mustard
  • 1 Tbsp Honey
  • 3/4 cup vegetable oil
  • Salt & pepper to taste

In a medium bowl, whisk together juice, vinegar, mustard and honey.

Slowly whisk in the oil.

Season with salt and pepper to taste.

Small Farmer's Journal

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT