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Y’all it’s pure-d hot! Summer has definitely arrived in Arkansas.

When it’s hot, we often turns to entree salads. Even though these are lighter fare, I still want them to be nutritionally sound, healthy and full of flavor. This Farmers Market Chopped Salad is full of veggie goodness and makes a super side dish or a light and healthy entree.

I like to steer away from heavy dressings, especially in the summer and prefer whipping up simple vinaigrettes instead. A classic vinaigrette ratio of 3 to 1, oil to vinegar is a general guideline to follow, but you may prefer a custom blend. Many factors–the item to be dressed, the acidity of the vinegar or citrus juice, and whether the dressing is emulsified with egg yolk or mustard–will affect this ratio. You may choose to add a sweetener such as honey, orange marmalade or jam. Adding ingredients like shallots, chiles, or anchovies will also make a difference. Most vinaigrettes will add kosher salt and freshly cracked black pepper. The best guide for determining your vinaigrette ratio is taste and the flavors already present in your dish.

I keep a basic vinaigrette in my refrigerator just about all of the time. Because the oil will congeal, I take it out several minutes before I need to dress the salad so that it warms. It will need to be shaken or whisked before using.

• Check out my Blueberry-Basil Vinaigrette served with Kale Salad. 

Riceland Rice Bran Oil and Wayne Plantation Sunflower Oil, both Arkansas products, are my preferred choices for my summer vinaigrettes because of their light, natural flavors. Extra virgin olive oil is another choice, but I think it is a little too heavy for hot summer days.

Riceland Rice Bran Oil is made from the bran layer of the rice kernel. It is rich in Vitamin E, has 0 grams trans fat, and is gluten and cholesterol free. Riceland, a cooperative of rice farmers and producers in Arkansas and Missouri, is the largest commercial producer of rice brain oil in the United States. You can find it online at RicelandStore.com.

Wayne Plantation is owned by fourth generation farmer, Bob Wayne. The All-Natural Virgin Sunflower oil is made from NuSun mid oleic variety of sunflowers. It contains a healthy balance of essential unsaturated fats, is low in saturated fats, has no trans fats, and is gluten and cholesterol free. It is available online from WaynePlantation.com and at area specialty markets.

Farmer’s Market Chopped Salad

by Debbie

Category Salads

Notes

This can be prepared several hours ahead of time and kept refrigerated. It keeps well refrigerated for several days.

Ingredients

Salad

• 5-6 skin-on baby or new potatoes, boiled until tender, cooled completely and thinly sliced
• 4 cups spinach, chopped (or spinach/arugula mix)
• 2 Kirby cucumbers, chopped
• 1 medium bell pepper, chopped
• 8 ounces cherry tomatoes, halved
• 1 cup thinly sliced baby or small carrots
• 1 large beet, steamed and chopped (or use baby pickled beets)
• 1 cup fresh green beans, sliced in 1-inch diagonal pieces and briefly blanched and shocked
• 1 cup corn kernels
• 1 medium avocado, diced

Dressing

• 3 tablespoons good quality extra virgin olive oil, Riceland Rice Bran Oil, or Wayne Plantation Sunflower oil
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• ¼ teaspoon Moss Mountain Farm Pure Honey
• 1 garlic clove, finely minced
• Pinch of smoked paprika
• Pinch of oregano
• Kosher salt and freshly cracked black pepper to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh dill, chopped

Instructions

1. Prepare all salad ingredients and combine in a large bowl. Set aside.
2. In a small bowl, whisk together all dressing ingredients until thoroughly combined. Adjust spices to taste.
3. Dress salad, tossing to combine.
4. Toss well.

Tags

farmers market,

Riceland,

salad,

vegetables,

Wayne Plantation

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https://diningwithdebbie.net/2016/07/27/farmers-market-chopped-salad/