June 19th, 2009 - Barbara Feiner
A homemade gourmet salad dressing with only five ingredients?
Consider it done.
Prepared green salsa (salsa verde) kicks up the flavor of this delicious vinaigrette, which is perfect for a backyard barbecue or summer party.
Prep time is only 5 minutes, which means you can relax and enjoy your get-together, without sacrificing flavor.
All of the ingredients should be readily available at your local natural and organic food store.
Salsa Verde Vinaigrette
Makes 1 cup
1¼ cups salsa verde
1/4 cup olive oil
1 tablespoon cider vinegar
1/4 teaspoon ground black pepper
Mixed salad greens
Other fresh vegetables of your choice (cucumber, tomato, green onion, etc.)
Beat salsa, oil, vinegar and black pepper with fork, or whisk in medium bowl. Pour over salad greens, tossing lightly until coated.
Recipe and photo courtesy of Pace Foods
Tags: Organic Food, recipes, salad, salad dressings, salsa, vegetables
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April 18th, 2007 - Barbara Feiner
 It’s Mushroom Week at OrganicAuthority.com, and Bob Greene—the man responsible for Oprah Winfrey’s dramatic weight loss—has included this nutrient-dense super-food in his recently published book, The Best Life Diet.
“I recommend bolstering your diet with fresh mushrooms,” he says. “From Portabella and shiitake to common white button, mushrooms have a unique flavor that goes well with so many foods and contain the antioxidant selenium.”
Here’s another great recipe featuring ingredients available at your local natural and organic food store.
Sautéed Mushroom Salad
Makes 4 servings
8 cups spring mix (assorted baby salad greens)
1 tablespoon olive oil
1 pound white button or crimini mushrooms, cleaned, trimmed and quartered
1/2 cup shallot or onion, thinly sliced
1/2 cup red pepper, diced
1 teaspoon garlic, minced
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chives, minced
- Divide spring mix among 4 serving plates; set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side.
- Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.
- Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately.
Recipe and photo courtesy of the Mushroom Council
Tags: food recipes, mushrooms, Organic Food Recipes, salad, sauteed mushroom salad
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March 2nd, 2007 - Barbara Feiner
 March is National Peanut Month, so let’s kick things off with this recipe for Peanut Butter Salad Dressing.
All of the ingredients should be readily available at your local natural and organic food store.
Peanut Butter Salad Dressing
Makes 4 servings
- 1/2 cup Smucker’s Organic Creamy Peanut Butter
- 1/4 cup plus 2 tablespoons freshly brewed tea, room temperature
- 1/4 cup orange juice
- 1½ tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon rice or cider vinegar
- 1 teaspoon grated orange peel
- 1 to 2 garlic cloves, minced
Mix dressing ingredients in medium bowl. Stir until mixture is blended and smooth. (Dressing will keep two days.)
Book Pick of the Day: Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts
Recipe and photo courtesy of Smucker’s Natural Peanut Butter
Tags: peanut butter, peanut butter salad dressing, salad, Salad dressing
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February 9th, 2007 - Barbara Feiner
Beyond its physical beauty, this salad offers interesting textural and flavor combinations.
A perfect addition to a Valentine dinner, it is also special enough to make a festive first course for any celebratory meal. All of the ingredients should be available at your local natural and organic food store.
Valentine Salad
Makes 4 servings
Canola oil spray
4 medium beets
1/4 cup water
1/2 cup plus 1 tablespoon pomegranate concentrate or juice, divided
1 cup dried cherries
1 bag mixed salad greens, preferably including red cabbage
1 medium red onion, peeled and chopped
Salt and freshly ground black pepper
Segments of 2 pink grapefruits, with pith and seeds removed
1/4 cup tangerine juice
6 tablespoons extra virgin olive oil
1 tablespoon raspberry or balsamic vinegar
Pinch of sugar (optional)
Preheat oven to 400°F. Spray bottom of a baking pan with canola oil spray. Add beets and lightly coat with the spray. Add 1/4 cup water and 1/2 cup pomegranate concentrate. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Remove beets from pan and cool. Peel beets wearing rubber or plastic gloves to protect hands. Slice beets thinly. (Beets can be cooked, peeled in advance, stored and refrigerated until ready to serve.)
At serving time, soak cherries in hot water to cover. Drain when soft and set aside. Meanwhile, divide mixed greens among four salad plates so pieces of red cabbage are visible on top. Sprinkle onions on top. Sprinkle with salt and pepper.
On top of the greens, alternate grapefruit segments with beets in a pinwheel or daisy design. Sprinkle beets with salt and pepper. Sprinkle cherries over salad.
In a cup, mix together the tangerine juice, remaining fruit concentrate, oil and vinegar. Add sugar if mixture is too tart. Drizzle dressing over each salad and serve.
Recipe and photo courtesy of the American Institute for Cancer Research
Book Pick of the Day: The Complete Idiot’s Guide to a Healthy Relationship
Tags: food recipes, holiday food, salad, valentine salad, valentine's day
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January 26th, 2007 - Barbara Feiner
 On Wednesday, I posted a recipe for a Florida Flounder Sandwich with Lime and Sweet Onion Tartar Sauce, incorporating Oso Sweet Onions. Our end-of-the-week Floribbean recipe also features these wonderful onions, allowing you to whip up a vibrant salad that’s both sweet and crunchy.
“Oso Sweets are grown at the foot of Chile’s Andes Mountains, where growing conditions produce large, juicy onions with record-high sugar content, crisp texture and mild flavor,” says Aliza Green, an award-winning chef and author of Starting With Ingredients. “Never had an orange salad before? Try this surprising, tart-sweet orange and onion salad.”
Florida Orange and Oso Sweet Onion Salad
Serves 6
- 1/4 cup extra virgin olive oil, divided
- Juice of 1 lemon
- Kosher salt and black pepper, to taste
- 1 thinly sliced Oso Sweet Onion
- 2 tablespoons red wine vinegar
- Grated zest of 1 orange
- Salt and black pepper, to taste
- 6 large navel oranges
- 2 tablespoons chopped dill
- Combine 2 tablespoons olive oil with lemon juice, salt and pepper; pour marinade over onion and marinate 20 minutes.
- Whisk together remaining oil, vinegar, orange zest, salt and pepper for dressing.
- Remove rind and white membrane from oranges and cut into thin slices.
- Arrange orange slices on serving platter, drizzle with dressing, top with onions, sprinkle with dill, and serve.
Note: Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Recipe and photo courtesy of Oso Sweet Onions
Tags: florida orange, florida organge and oso sweet onion salad, Food Recipe, salad
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December 20th, 2006 - Barbara Feiner
 With Christmas less than a week away, keep meals simple, fresh and organic. This salad is a delicious mélange of fruits and vegetables. Tune in tomorrow for its companion dish, Fruity Couscous Salad.
Spinach Salad with Pineapple Chile Vinaigrette
Serves 4
- 4 large slices watermelon, cut into triangles (16 pieces)
- 6 cups spinach leaves
- 1 large orange, peeled and sliced into 8 thin rounds
- 1/2 fresh avocado, cut into 8 slices, cut again into cubes
- 16 large canned black ripe olives
- 1/4 cup canned black beans, rinsed
- 6 tablespoons unsweetened pineapple juice
- 1/2 teaspoon chili powder
- 2 tablespoons light mayonnaise
- Toward the back of each serving plate, arrange 4 watermelon triangles.
- Arrange 1½ cups of spinach in front of the watermelon. Top with 2 slices of orange, 1/4 of the avocado cubes, 4 olives and 1 tablespoon black beans.
- In a small bowl, whisk together the pineapple juice, chili powder and mayonnaise.
- Drizzle salads with 2 tablespoons of dressing.
Recipe and photo courtesy of the Produce for Better Health Foundation
Tags: Food Recipe, Organic Food Recipe, salad, spinach salad
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December 8th, 2006 - Barbara Feiner
 Vinegar is a must-have ingredient for intriguing salad dressings, and this week’s recipe is no exception.
The extended vinegar family includes favorites like apple cider, balsamic, rice, wine and white distilled vinegars. Each variety offers its own distinct flavor and appeal.
All of the ingredients in this recipe should be available at your local natural and organic food store.
Spinach and Baby Beet Salad with Balsamic Vinegar and Plum Vinaigrette, Hazelnuts and Goat Cheese
Serves 4
- 1 bunch baby beets
- 2 teaspoons white vinegar
- 1 lb. baby spinach
- 1 small red onion, peeled, sliced and caramelized
- 2 tablespoons chopped fresh mint
- 3 oz. goat cheese, crumbled
- 1/2 cup toasted hazelnuts
Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 4 to 5 dried plums, snipped
- 1 teaspoon coarse Dijon mustard
- Freshly ground pepper to taste
- Combine all vinaigrette ingredients with whisk; set aside.
- Rinse and scrub baby beets. Trim each end; place in small saucepan with water to cover. Add white vinegar. Bring to boil over high heat. Reduce to simmer and cook until tender, about 25 to 30 minutes. Drain and cool.
- Place spinach in large bowl with onions and mint. Cut beets into quarters and add to salad. Top with goat cheese and hazelnuts. Drizzle salad with desired amount of vinaigrette; toss and serve immediately.
Recipe and photo courtesy of The Vinegar Institute
Tags: food recipes, Organic Food Recipes, salad, salads, spinach and beet salad
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September 1st, 2006 - Barbara Feiner
Our end-of-the-week recipe features a hearty salad that will satisfy summer appetites and enliven fall menus.
Fall is distinctive for dishes that showcase fragrant fruits like pears. The freshest organic produce offers a sensory pleasure that enhances any dining experience.
Wilted Greens With Pinot Pears
Makes 4 servings
- 2 strips bacon
- 2 pears, cored and cut into wedges
- 1 tablespoon honey
- 1 teaspoon sherry vinegar
- 1/2 cup Pinot Noir
- 6 cups chopped greens, such as red Swiss chard
- Salt and freshly ground pepper to taste
- 1/2 cup crumbled blue cheese
- Cook bacon in large skillet over medium heat until crisp. Remove from skillet and drain all but 1 tablespoon fat.
- Add pears, honey and vinegar. Cook 5 minutes or until lightly browned.
- Stir in wine. Cook until wine is absorbed by pears.
- Stir in chard. Cook and stir until just barely wilted.
- Season to taste with salt and pepper. Transfer to plates, and top with crumbled bacon and blue cheese.
- Pair this salad with the same Pinot Noir used in the sauce.
Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic foods, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Recipe and photo courtesy of Mirassou Winery
Tags: Food Recipe, Organic Food Recipe, Organic Salad, salad, wilted greens with pinot pears
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August 18th, 2006 - Barbara Feiner
 I savored my first Vidalia onion more than 15 years ago during a business trip to Atlanta. I soon learned these Georgia treasures were mild enough to be eaten like apples, and a colleague sent me home with a 10-lb. bag.
These days, Vidalias are often my top onion choice, adding a distinctive sweetness to any recipe. They’re rich in vitamin C and fat-, cholesterol- and sodium-free. Weight Watchers even chose Vidalia onions as its pick of the season in the spring.
This easy-to-prepare recipe, adapted from The Vidalia Sweet Onion Lovers Cookbook, combines some of summer’s favorite flavors. All of the ingredients should be available at your local natural and organic food store.
Corn, Tomato & Vidalia Onion Salad
Makes 4 servings
- 1½ cups diced ripe tomatoes
- 1/3 cup chopped Vidalia onion
- 2 medium ears fresh corn, cooked and cooled (or 1 cup cooked frozen kernels)
- 15 fresh basil leaves
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- Salt and pepper to taste
- In a medium bowl, combine tomatoes and onion.
- Scrape corn and juice off cobs to make about 1 cup; add to tomato mixture.
- Shred basil leaves; add to tomato mixture.
- In a small bowl or jar with a tight-fitting lid, combine vinegar, oil and 1/8 teaspoon salt. Mix well or shake to combine. Add to tomato mixture; toss to coat. Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour or up to 2 days.
Photo by Lori Grice
Tags: corn, food recipes, onion, Organic Food Recipes, salad, tomato
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May 11th, 2006 - Barbara Feiner
 Yesterday, I alerted you to a Dateline NBC report on the safety of bagged salads. (Please click here so you have the background information.)
Correspondent Lea Thompson pointed out that 6 million bags of salad are sold each day. Most of us believe they’re ready to eat, without having to wash the greens—especially if you buy them in an organic food store. But officials are concerned about lettuce safety, and it has little to do with the pesticides and fertilizers that worry organic consumers.
“Over the last five years or so, we have noticed a real increase in the number of [E. coli] outbreaks that were traced back to fresh produce,” Dr. Robert Brackett, the FDA’s head of food safety, told Thompson. There are many sources for potential infection: the fields in which lettuce is grown, the bathroom habits of workers who handle produce and conditions in processing/shipping plants. Chopped lettuce, in particular, may be more vulnerable to contamination because of the way it’s prepared for packaging.
Experts suspect E. coli outbreaks are most often the result of farm or creek water that has been contaminated with animal feces. According to Thompson, “scientists believe E. coli bacteria might have been absorbed by the lettuce plant’s root system. If that happens, washing the lettuce won’t do any good—the E. coli is already growing inside.”
The United Fresh Fruit and Vegetable Association, not surprisingly, dismisses this as unproven speculation, pointing the finger instead at shippers and grocery store workers who handle bagged salad. (This would mean the outside of the bag was contaminated.) The CDC, however, found E. coli that matched the strain that sickened people inside a bag of salad. FDA officials believe growers need to take greater care and responsibility.
If you buy bagged salad, the FDA urges the following:
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Wash the greens, even if the bag states they have been prewashed or are “ready to eat.”
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Don’t touch lettuce after you’ve handled raw meat—another way to spread E. coli.
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Always refrigerate greens, and check package expiration dates before serving.
Photo courtesy of NBC
Tags: bagged salad, dateline, diet, Health, salad, vegetables
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