Salads are not only a great way to get in some tasty fresh veggies, but they make for a light, satisfying meal on a hot day. With fall just around the corner, our hot days are coming to an end (we hope, after such a hot, dry summer). And while many of our garden vegetables will keep through the winter, nothing beats a fresh, straight-from-the-garden salad. Here on the farm, our garden produces a variety of delicious vegetables throughout the season, many of which make excellent salad fixings! Give this quick and easy recipe a go and let me know what you think.
Quinn Farm & Ranch Garden Salad
1 head loose-leaf lettuce
1/4 purple or red onion
3 radishes (if your radishes are gone, we extend our radish season using the seed pods of the rat-tailed radish)
1 bell pepper
1-2 Tablespoons fresh chopped parsley (optional)
Chop or tear lettuce leaves into bite-sized pieces. Fill a bowl with cool water and place leaves inside, gently moving the leaves to dislodge any dirt. Remove from the water to spin or dab dry. Cut the tomato into wedges. Slice the purple onion into thin rings, using your fingers to gently separate. Wash and slice the cucumber and radishes, making sure the slices are thin. Cut the bell pepper into thin strips.
In a large bowl, combine the lettuce leaves, tomato wedges, onion, and cucumber slices. Grate the carrot over the top and add the parsley for a fresh, flavorful variation. Sprinkle with salt and pepper to taste and toss until all the vegetables are evenly dispersed.
Top with my favorite homemade vinaigrette using our high-oleic safflower oil from The Oil Barn® and enjoy!
The Oil Barn® Homemade Safflower Vinaigrette
4 Tablespoons The Oil Barn® safflower oil
2 Tablespoons vinegar
2 Tablespoons water