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Summer Salad Recipes from Chef’s Market

Summer Salad Recipes from Chef's Market

Jim Hagy of Chef’s Market demonstrated how to make a corn and avocado salad, and also offered recipes for five-grain salad, Jicama orange-coleslaw, and wild rice orzo salad. (see recipes below) Chef’s Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For more information or menu details, visit www.chefsmarket.com or call (615) 851-2433. Search for Chef’s Market on Facebook and @chefs_market on Twitter and Instagram.

Chef’s Market corn and avocado salad

3 avocados, diced

3 cups yellow corn (frozen or fresh)

3 cups grape tomatoes (quartered)

1/4 cup diced red onion

1 large cucumber, peeled, seeded and diced

1 lime, squeezed and grated

Gently toss all of the above ingredients into a medium mixing bowl. Squeeze the lime juice. Add the lemon zest. Throw again.

five grain salad

1/2 cup cooked quinoa

1/2 cup cooked brown rice

1/2 cup cooked wild rice

1/2 cup cooked bulgur wheat

1/2 cup cooked couscous

1 cup finely chopped celery

1 cup chopped tomato

1.5 cups chopped parsley

1 cup dried currants

1 cup toasted chopped pecans

Dressing

1/8 cup tamari

1/8 cup olive oil

1/8 cup canola oil

1/8 tsp salt

1/8 tsp pepper

pinch of cayenne pepper

1.5 tsp brown sugar

In a large bowl, toss together the first ten ingredients. In a small bowl, whisk together remaining liquid ingredients and spices. Mix the grains and dressing. Place in the fridge for at least 4 hours.

Jicama Orange Cabbage Salad

1 small carrot, peeled and grated

1 large jicama, peeled and julienned

1 small green bell pepper, finely chopped

1/2 jalapeno, finely chopped

3/4 cup mayonnaise

1 tablespoon honey

1 tbsp vinegar

1 lemon, squeezed

Salt and pepper to taste

1 small bunch coriander, coarsely chopped

1.5 cups tangerines, drained

Mix mayonnaise, honey, vinegar, lemon juice, cilantro, jalapeno, salt and pepper. Toss the jicama, carrots and bell peppers together and add the mayonnaise mixture. Garnish with tangerines.

Orzo Salad with Wild Rice from Chef’s Market

Yield: 8 servings

2 cups cooked orzo

1 cup cooked wild rice

¾ cup tangerines

1/4 cup craisins

¼ cup diced red onion

¼ cup dried currants

¼ cup toasted almond slices

1 TBSP fresh parsley, chopped

1/4 cup diced red bell pepper

1/4 cup diced yellow bell pepper

1 tsp granulated garlic

2 tablespoons. fresh basil, chopped

Dressing

1/3 cup white balsamic vinegar

1.5 tbsp lemon juice

1/4 tsp minced garlic

2 tsp Dijon mustard

2 tsp sugar

¼ cup canola oil

2 tablespoons of tangerine juice

2 tsp fresh basil

Mix the dressing ingredients together first, then toss in the combined salad ingredients. Cool and serve.

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