Spring gatherings call for fresh, flavorful food. The Made in Oklahoma Coalition is the place to find new, seasonal recipes whether it’s a weeknight dinner for two or an Easter feast. Spinach and Berry Salad with Candied Pecans is full of flavor and color. Spinach and spring mix from […]
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Spring gatherings call for fresh, flavorful food.
The Made in Oklahoma Coalition is the place to find new, seasonal recipes whether it’s a weeknight dinner for two or an Easter feast.
Spinach and Berry Salad with Candied Pecans is full of flavor and color. Spinach and spring mix from Scissortail Farms combine with strawberries, blackberries, blueberries and raspberries in this pretty salad. Feta cheese and candied pecans from Knight Pecan Farms add crunch and interest. Keep this salad in mind as a side with grilled chicken or to serve with a Schwab’s ham on Easter.
Making your own raspberry vinaigrette adds to the deliciousness of the salad. Using MIO ingredients like Seikel’s Oklahoma Gold Old Style Mustard and Roark Acres Honey makes it extra special when combined with red wine vinegar, olive oil, shallots and pureed raspberries.
Greek Salad Flatbread is just what you want to eat this season when you’re craving something that’s equal parts satisfying and light. We take everything you love about Greek food and use some of the best MIO ingredients to create a buzzworthy dish.
We start by making a Greek salad using Scissortail Farms lettuce and fresh dill with cucumber, tomato and red onion. The tangy red wine vinegar dressing rounds out all the great veggies. Next, warm naan bread until slightly crisp, spread with Sixth Day Snacks Hummus, top with the salad and then sprinkle with kalamata olives and feta cheese.
This hummus from Sixth Day Snacks really makes this dish. It’s made fresh and locally, using high-quality ingredients to make a better-than-homemade hummus. Cook something fresh this spring using local products and ingredients.
Spinach and Berry Salad with Candied Pecans
•4 cups Scissortail Farms Spinach
•4 cups Scissortail Farms Spring Mix
•1 cup sliced strawberries
•1 cup blackberries
•1 cup blueberries
•1 cup raspberries
•1/2 cup feta cheese
•1 cup Knight Pecan Farms Cinnamon Candied Pecans
Toss lettuce greens with berries, cheese and cinnamon pecans. Toss with Raspberry Vinaigrette, adding a little at a time until coated. You may have leftover dressing, which will keep, covered, in the refrigerator for a week.
Raspberry Vinaigrette Dressing
•1 1/2 cups raspberries, fresh or frozen and thawed
•1/2 cup olive oil 1/4 cup red wine vinegar
•1 small shallot, diced
•1 teaspoon Seikel’s Oklahoma Gold Old Style Mustard
•1 tablespoon Roark Acres Honey
•1/4 tsp salt
•Pinch of fresh ground pepper
Place all ingredients in a food processor, and blend for 30 seconds.
Greek Salad Flatbread
•3 tablespoons red wine vinegar
•1 1/2 tablespoon extra virgin olive oil
•2 teaspoons chopped Scissortail Farms Dill
•1 clove minced garlic Salt and freshly ground pepper
•3 cups Scissortail Farms Romaine Lettuce, chopped
•1 medium tomato, chopped ½ cucumber, peeled, seeded and chopped
•1/4 cup finely chopped red onion
•2 naan flatbreads
•1/2 cup Sixth Day Snacks Classic Hummus
•1/4 cup sliced kalamata olives
•1/4 cup crumbled feta cheese
In a small bowl, whisk together vinegar, olive oil, dill, garlic and salt and pepper. Toss dressing with lettuce, tomato, cucumber and red onion.
Warm naan bread at 375 F for 5 minutes or until lightly toasted.
Spread hummus onto naan. Divide salad on top of hummus. Sprinkle with olives and cheese
SOURCE: The Made in Oklahoma Coalition
