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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

Grapes

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.

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).

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