Recipes from the Mobile Farmer's Markets "Lettuce Talk"
Three Berry Compote with Fresh Mint - Public Health Week in April!
Kidney Bean Confetti Salad - March is National Kidney Month!
Mediterranean Brown Rice with Spinach Salad - February is Heart Month!
1 Tbsp distilled vinegar
1 Tbsp honey
1/2 cup plain yogurt
1 tsp yellow mustard
1/4 tsp each, salt and pepper
2 cups turnips, peeled and shredded
1/2 cup red bell pepper, seeded and diced
2 green onions, diced
1/4 cup raisins
1 apple, seeded and chopped
In a large mixing bowl, whisk together ingredients for slaw dressing. Add remaining ingredients into the bowl and gently toss. Serve immediately or refrigerate.
Makes 4 servings
Avocado-Orange Salad with Fresh Jicama
2 avocados, peeled, sliced
3 oranges, peeled, sectioned
1 jicama, peeled, cut into julienne strips
1/2 cup Italian Dressing
1/2 cup orange juice
1/2 cup shopped fresh cilantro
3 Tbsp. orange zest
Toss avocados, oranges and jicama in large bowl. Mix dressing and juice. Pour over salad; mix lightly. Sprinkle with cilantro and zest. Serve immediately.
Makes 16 servings, 1/2 cup each. Source: Kraftfoods.com
Pat's Salsa Fresca
3 Tomatoes, firm, chopped
1 Red onion, chopped
2 Jalapeño peppers, seeded, finely chopped
1 Serrano pepper, seeded, finely chopped
1 tbsp Cilantro, fresh, chopped
½ tsp Garlic salt