Farmers Market Recipe
fresh strawberries, marinated beets, roasted corn, candied sunflower seeds, aged cheddar, champagne vinaigrette
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Ingredients
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Fruits & Vegetables
Nuts & Seeds
Dairy
Condiments
Method
Preparation
- 1
Prepare the Strawberries
Wash the fresh strawberries thoroughly under cold water. Remove the stems and slice them in half. Set aside in a bowl.
- 2
Prepare the Beets
If using pre-marinated beets, simply slice them into wedges. If marinating your own, slice beets thinly and toss with balsamic vinegar, olive oil, salt, and pepper. Let them marinate for at least 30 minutes.
- 3
- 4
Prepare the Candied Sunflower Seeds
In a small saucepan, combine sunflower seeds with sugar and a pinch of salt. Cook over medium heat, stirring constantly until the sugar melts and coats the seeds. Spread the seeds on parchment paper to cool.
- 5
Grate the Aged Cheddar
Using a box grater, grate the aged cheddar cheese into fine shreds and set aside.
Assembly
- 6
Combine Ingredients
In a large salad bowl, combine the prepared strawberries, marinated beets, roasted corn, and grated aged cheddar cheese. Gently toss to mix all the ingredients evenly.
- 7
Add the Vinaigrette
Drizzle the champagne vinaigrette over the salad mixture. Toss again gently to coat all the ingredients evenly with the dressing.
- 8
Top with Candied Sunflower Seeds
Sprinkle the cooled candied sunflower seeds over the top of the salad for a crunchy finish.
- 9
Serve
Serve the salad immediately as a refreshing dish, or chill for a short while before serving to enhance the flavors.
