*Harvest Chopped Salad
Green Beans, 1lb. Bag
In Stock
Organic Navel Orange, ea.
In Stock
Organic Fuji Apple, ea.
In Stock

Medjool Dates, 1/2lb. Bag
In Stock
Organic Lemon, ea.
In Stock

Shallots, 8 oz. Bag
In Stock
Harvest Chopped Salad

  • 6 ounces green beans, trimmed
  • 2  stalks celery
  • 1 cup pomegranate seeds (about 1 medium pomegranate)
  • 1 large crisp apple (e.g. Fuji or Granny Smith), diced (peeled or unpeeled)
  • 1 cup walnuts, chopped
  • 3 dates, pitted and diced (easier to cut when they’re cold)
  • 1 cup diced roasted sweet potato (peeled)
  • 1 cup diced medium sized roasted Yukon potato (unpeeled)

Vinaigrette: (can be prepared several days in advance)

  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh orange juice
  • ½ teaspoon fine sea salt
  • a few grinds of black pepper
  • 2 teaspoons minced shallot
  • 2 teaspoons 100% pure maple syrup
  • 6 Tablespoons unrefined, cold-pressed extra virgin olive oil
1.    Prepare a large bowl with ice water.  Blanche green beans for 2 minutes in boiling, salted water. 
Drain and submerge into ice water.  Drain, pat dry and slice on the diagonal into bite sized pieces.

2.    In a large bowl combine beans, chopped celery, pomegranate, apple, walnuts, dates and potatoes.

3.    Prepare the vinaigrette:  whisk all the ingredients in a small bowl.  Pour enough vinaigrette over vegetables to coat lightly. 
Taste for salt and pepper. 

Serves 6  (Adapted from Pamela Salzman)

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