Salad Bar Board

08 Jun Salad Bar Board

One of the things that we get almost every week on the farm is some sort of green that can be used as a base for a salad.  Now that we are heading into the season for parties and barbecues, creating a healthy salad party board is a great option.  This week’s share provides us with a lot of great options that can be added to a salad board.  As we move through the CSA season, you will be able to modify and adjust this recipe depending on what we receive each week.

Salad Bar Board

Ingredients:
**I do not list amounts for any of the ingredients because it will change based on the number of people you are serving.
Leafy green base- head lettuce, salad mix, kale, arugula, spinach, etc.
Radishes- thinly sliced or marinated (Salad Greens with Marinated Radishes and Creamy Garlic Dressing – Blooming Glen Farm)
Kohlrabi- peeled and cut into matchsticks
Golden beets- boiled and cut into cubes or pickled (Pickled Beets Two Ways – Blooming Glen Farm)
Hakurei turnips- thinly sliced
Scallions- chopped
Protein of choice (I used blackened chicken from this recipe- Summer Salad with Blackened Chicken and Strawberry Dressing – Blooming Glen Farm)
Dressing of choice (I just made a basic vinaigrette using the Recipe Formula PDF)
Candied Nuts (see recipe below)

• Prepare all ingredients.
• Choose a board to display everything on and a few small bowls.
• Lay out your leafy green base on the board.
• Place any pickled or marinated ingredients in bowls- like the marinated radishes and the boiled or pickled beets.
• Arrange the vegetables around the board and place the bowls in areas to fill up space.
• Add the protein. Place the dressing in a serving vessel.  Add any garnishes or extra toppings you want (the candied nuts are a great addition).
• Grab a few serving utensils and enjoy your salad board!

Candied Nuts:

2 cups cashews, pecans, walnuts, and/or almonds
2 Tbsp honey
2 Tbsp salted butter

*Place butter in frying pan and melt on medium heat.  Add honey and mix well.  Add nuts and toss to coat.  Allow to cook for 3-4 minutes.  Remove from heat and spread out on parchment lined baking sheet.  Let cool for 30 minutes.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. 

Instagram and Facebook: Tru You Essentials

Website: www.truyouessentials.com