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Posts Tagged salad greens

Asparagus and Watermelon Salad with Lime Vinaigrette

1 bunch asparagus shaved or cut into 1” pieces
3 cups fresh mixed greens (romaine, spinach, arugula)
1 1/2cups watermelon (cubed)

Mix together the asparagus and greens and top with the lime vinaigrette.

Mix and serve.

Lime Vinaigrette
Juice from 2 limes
1 T honey
¼ cup olive oil
½ t salt

Whisk together and pour over salad. Sprinkle with a little black pepper and serve.
This salad pairs well with grilled chicken, you can even use the lime vinaigrette as a marinade!



Apple Chicken Salad

From your share:
8 cups spring greens (salad greens from your share)
4 fresh Michigan Gala apples, thin sliced (apples from the share)

From your kitchen:
4 cups grilled or roasted Chicken breast, diced
1 cup shredded Swiss cheese
1 cup glazed walnuts
1 cup apple cider vinaigrette dressing

Toss salad greens and apple cider vinaigrette together in bowl. Arrange diced chicken on top of greens. Sprinkle cheese to cover. Arrange apple slices in circular rows to cover (hint: apple will oxidize, these should be placed just before serving. You may want to drop in lemon juice and water to prevent browning.) Sprinkle glazed walnuts to finish.

Yield: 6-8 portions.

Apple Cider Vinaigrette Dressing

2 cups fresh apple cider
1/2 teaspoons cracked black pepper
1/4 cup apple cider vinegar
1/4 teaspoon salt
Sprinkle of ground clove to taste
1/4 teaspoon cinnamon
1/4 cup sugar
1 and 1/4 cup vegetable oil

Mix together all ingredients (except oil) until sugar is dissolved. Add oil and mix before serving.
Yield: 8 servings @ 2 and 1/2 cups. Will refrigerate up to one week.

Glazed Walnuts

1 cup walnut halves
1 tablespoon butter
2 tablespoons sugar

Melt butter in a sauté pan over medium heat. Sauté walnuts until slightly toasted. Sprinkle with sugar and toss over heat one minute.





Grilled Chicken and Strawberry Salad Wrap

2 whole Boneless, Skinless Chicken Breasts
1/2 cup Bottled Balsamic Vinaigrette
1 whole Package (12 Ounces) Mixed Salad Greens
12 whole Medium Strawberries, Hulled And Quartered
4 whole Green Onions Sliced (white And Light Green Parts)
1/4 cup Pecans, Chopped
4 ounces, weight Goat Cheese Crumbled
6 whole Large Whole Wheat Tortillas

Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they’re a uniform thickness. Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.

After the chicken has marinated, grill it until it’s done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. Dice up the chicken when it’s cool enough to handle.

Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it’s all combined. Top with crumbled goat cheese and toss a couple of times.  Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.

Serve wraps with chips and extra strawberries.






Salad with Fresh Cranberry Vinaigrette

1 cup sliced almonds
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water 
1/2 red onion, thinly sliced
4 ounces crumbled blue cheese
2 sliced apples
1 pound mixed salad greens

Preheat oven to 375 degrees F. Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.

In a large bowl, toss the almonds, onion, apples, blue cheese, and greens with the vinegar mixture until evenly coated.

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