Bacteria-Tainted Salad Greens Leading Cause of Food PoisoningFebruary 2nd, 2013 - Jill Ettinger
One in 5 foodborne illnesses in the U.S. can be linked to a leafy green vegetable—more than any other food source—according to a new study from the Centers for Disease Control and Prevention. Read More:Bacteria-Tainted Salad Greens Leading Cause of Food PoisoningRoasted Tomato & Zucchini SaladJuly 19th, 2010 - Barbara Feiner
Organic tomatoes and zucchini are top seasonal produce picks, and they marry as well as Sharon and Ozzy Osbourne (minus the sex, drugs and rock ’n’ roll). In the hands of former Top Chef contestant Fabio Viviani, executive chef/owner of L.A. hotspots Firenze Osteria and Café Firenze Italian Restaurant and Martini Bar, they’re the foundation for today’s savory appetizer. As the photo illustrates, Viviani’s Roasted Tomato & Zucchini Salad is a restaurant-quality dish, with vertical stacks of veggies and cheese that are pleasing to both the palate and eyes. Best of all, the ingredients should be available at a well-stocked natural and organic food store—and many are likely on display at your local farmers’ market. Roasted Tomato & Zucchini SaladServes 4 Salad 6 Roma tomatoes Dressing 1 tablespoon balsamic vinegar
Photo courtesy of Bertolli Read More:Roasted Tomato & Zucchini SaladRadicchio SaladApril 6th, 2010 - Barbara Feiner
Radicchio, known for its gorgeous red leaves, was first cultivated in Italy in the 15th century. A member of the chicory family, it spices up any salad. (Check out our previously posted recipes for Romaine, Pecan and Pear Salad and Chicken, Strawberry & Fennel Salad.) Radicchio can be pricey in mainstream and organic supermarkets (about $5 for a small head), so it’s a great item to add to your farmers’ market shopping list. Click here to find a location near you. Today’s recipe comes from Chef Michael Chiarello, host of the Food Network’s Easy Entertaining With Michael Chiarello and author of several cookbooks, including Michael Chiarello’s Casual Cooking and Napa Stories: Profiles, Reflections and Recipes from the Napa Valley. The salad pairs wonderfully with his recipe for Home-Style Minestrone, which I posted in October 2008. As for wine, Chef Chiarello advises readers to serve the salad with a Cavit Riesling or Pinot Grigio. Radicchio SaladMakes 4 servings Dressing 3 tablespoons fresh lemon juice Salad 1 small head radicchio
Recipe courtesy of Chef Michael Chiarello and Blackstone Winery Read More:Radicchio SaladTop Secret to Cleaning and Storing LettuceMarch 21st, 2010 - Barbara Feiner
Nothing makes a green salad more unappetizing than a pool of water at the bottom of the plate. Solve the problem—and save time—with a salad spinner, which will remove excess water from your organic greens. Spinners offer an added health benefit: “You’re more likely to eat salads every day with one of these around because it makes washing greens—herbs, too—a lot easier,” according to Consumer Reports’ ShopSmart magazine. ShopSmart editors like the dishwasher-safe Oxo Good Grips Little Salad and Herb Spinner, which features a pump mechanism for one-handed operation, brake button, nonslip ring to steady the bowl on countertops and built-in 3-quart bowl for storage. Clean greens can be stored in a covered, paper towel-lined spinner bowl for up to 5 days, according to the editors at Martha Stewart’s Everyday Food magazine. Photo: Oxo Read More:Top Secret to Cleaning and Storing LettuceSweet Onion Salad with Sweet Potato-Raspberry DressingDecember 26th, 2009 - Barbara Feiner
Have 2 cups of leftover mashed sweet potatoes? Turn them into an amazing salad dressing with today’s recipe, a unique take on the traditional Waldorf Salad. It’s the brainchild of Aysha Schurman, from Ammon, ID, who took top honors in the Side Dish Category at last year’s Annual Sweet Rewards Recipe Contest (sponsored by the Louisiana Sweet Potato Commission and Louisiana Cookin’ magazine). All of the ingredients should be available at your local natural and organic food store. For another winning Sweet Rewards recipe, check out Ginger Thai Sweet Potato Bisque. Sweet Onion Salad with Sweet Potato-Raspberry DressingMakes 4 to 6 servings Dressing 2 cups mashed sweet potatoes Salad 1½ cups shredded iceberg lettuce
Recipe and photo courtesy of the Louisiana Sweet Potato Commission Read More:Sweet Onion Salad with Sweet Potato-Raspberry DressingSalsa Verde VinaigretteJune 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 VinaigretteMakes 1 cup 1¼ cups salsa verde 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 Read More:Salsa Verde VinaigretteSauteed Mushroom SaladApril 18th, 2007 - Barbara Feiner
“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)
Recipe and photo courtesy of the Mushroom Council Read More:Sauteed Mushroom SaladPeanut Butter Salad DressingMarch 2nd, 2007 - Barbara Feiner
All of the ingredients should be readily available at your local natural and organic food store. Peanut Butter Salad Dressing Makes 4 servings
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 Read More:Peanut Butter Salad DressingValentine SaladFebruary 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 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 Read More:Valentine SaladFlorida Orange and Oso Sweet Onion SaladJanuary 26th, 2007 - Barbara Feiner
“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
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 Read More:Florida Orange and Oso Sweet Onion Salad |
It’s Mushroom Week at 
March is National Peanut Month, so let’s kick things off with this recipe for Peanut Butter Salad Dressing.
On Wednesday, I posted a recipe for a 
