Recipes To Share

Eat green and stay healthy and lean, that’s my motto. I’ve always loved healthy salads. Ever since my late father’s medical condition precluded his enjoying the greens he also loved, I’ve never taken them for granted and enjoy them even more. My favorite salad mainstays come from Earthbound Farm that began 25-years ago as an organic backyard garden in Carmel Valley, California. Now I live just a few miles away in Carmel, long committed to organic for me and the planet. You can find their produce in Whole Foods, Trader Joes, and many other locations, and can even buy it farm direct: ebfarm.com/

In 2009 alone, Earthbound’s 33,000 acres avoided the use of over 305,000 pounds of toxic pesticides, 10.3 million pounds of synthetic fertilizers, and conserved 1.6 million gallons of petroleum by avoiding the use of petroleum-based pesticides and fertilizers. With sustainability the goal they use 100% post-consumer recycled PET for plastic salad containers and 99% post-consumer recycled corrugate for shipping cartons.

This is a great recipe for kids. It really does taste like a taffy apple! If you want your kids to eat apples you have to try this salad.

SERVINGS: 10-12

Ingredients:

1 can (20 ounces) crushed pineapple drained with juice reserved

1 egg, lightly beaten

1/2 cup sugar

1 tablespoon all-purpose flour

1 and 1/2 tablespoon cider vinegar

1 (8 ounce) container frozen whipped topping, thawed

4 cups diced unpeeled apples

2 cups lightly salted peanuts, coarsely chopped

4 cups miniature marshmallows (optional)

Directions:

In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours.

In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool.

Find a good basic dressing that becomes a standard, and you will be able to make it rapidly. Then when you feel like it, experiment. Lemon juice can be a good substitute for vinegar, but it’s so strong that you may want a smaller amount of lemon juice than you would of vinegar. Leftover wine can replace water. Peanut butter can be added, as can yogurt. Use a blender if you wish.

Once you start making your own salad dressings, the flavor combinations are endless. If the olive oil solidifies when you keep the salad dressing in your refrigerator door, just pull out the dressing before you cook a meal, or keep the dressing at room temperature if you are going to use it up fairly soon

Resource Author Francisco Rodriguez H.
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