Salads

ROASTED BEETS, SPICY WALNUTS, BLUEBERRIES & GOAT CHEESE
Serves: 4-6
Cook Time: 1 Hr. 30 min.

Ingredients

4 Large Beets, trimmed and washed
Salt and Freshly Ground Pepper, to taste
Olive Oil, as needed

1 Tablespoons Sugar
1/2 Teaspoon Salt
1/4 Teaspoon Cinnamon
1/4 Teaspoon Cayenne
1/2 Teaspoon Paprika

1 Cup Walnut Halves, toasted and cooled
3 Tablespoons Butter
3 Tablespoon brown sugar
1 Tablespoon Water

3 Tablespoons Sherry Vinegar
1 Cup Orange Segments, reserve juice
1 Teaspoon Finely Grated Orange Zest
1 Teaspoon Dijon Mustard
1/2 Teaspoon Kosher Salt and Pepper, to taste
1/4 Cup Extra-virgin Olive Oil
1/4 Cup Chopped Green Onions
1/4 Cup Slivered Fresh Mint Leaves
6 Ounces Chevre Goat Cheese, crumbled
1 Pint BALDUCCIS Blueberries

Directions

Preheat oven to 350 Degrees.

Line a roasting pan with heavy-duty foil and place beets inside. Drizzle the beets with olive oil and season with salt and pepper to taste. Cover with aluminum foil and crimp to seal the beets in. Bake until tender, about 1 hour. When the beets are cool enough to handle, slip off the skins, then cut the beets into wedges.

Combine the spices (sugar, salt, cinnamon, cayenne, paprika) in a small bowl and set aside.

Line a rimmed sheet pan with parchment – set aside. Place the butter, brown sugar and water into a large non-stick pan over medium heat and heat until the mixture bubbles. Add the walnuts and toss to coat them in the glaze. Season the nuts with the reserved spice mixture. Dump the nuts onto the prepared sheet and spread out to cool. May be made 1 week ahead and stored airtight.

In a bowl, whisk together the sherry vinegar, reserved orange juice, zest, salt, pepper and mustard. Add the olive oil in a slow, steady stream, whisking constantly until blended. Taste the dressing and adjust the amount of salt, pepper and oil to taste.

In another bowl, combine the warm beets, vinaigrette, salt, pepper, green onions and half of the mint. Toss to coat and let stand for about 30 minutes.

In a medium bowl, combine the beet mixture and the remaining mint and toss to mix. Divide among 6 individual bowls or arrange it on a serving platter. Garnish with the crumbled goat cheese, walnuts, blueberries and orange segments serve immediately.




BABY SPINACH SALAD WITH GRILLED PEACHES, WALNUTS, GORGONZOLA AND WHITE BALSAMIC DRESSING
Serves: 6

Ingredients

6 BALDUCCIS peaches
1 Cup Walnuts
1 1/2 Cups Gorgonzola, Crumbled
12 oz fresh Baby Spinach
1 Tsp Cinnamon
1/2 Tsp Vanilla
1/4 Cup White Balsamic Vinegar (or more)
1/4 Cup Extra Virgin Olive Oil (or more)
Salt and Pepper

Directions

1.Peel BALDUCCIS peaches and cut them in half and clean out the pit and combine with the 1 tbls olive oil, cinnamon and vanilla. Toss peaches to evenly coat and place on a pre-heated grill and grill for 4-5 minutes. Remove from oven and place in a covered bowl to cool. Let cool and slice thin.

2.Collect the juice from the peaches and place in a blender. Add the Balsamic vinegar and pulse to combine. Add the olive oil and pulse again. Taste for seasoning and add salt and pepper as needed. You may need to add a bit more vinegar or oil to get the consistency you want.

3.Mix the spinach, walnuts, gorgonzola cheese and peaches. Add 1/4 cup of the vinaigrette, or more if you wish.




CHERRY MELON SALAD
Serves: 6-8

Ingredients

2 cups pitted Bing Cherries
3 cups Cubed Fresh Honey Dew Melon
1/4 cup fresh lime juice
1/2 cup honey
Pinch of salt
1 tsp grated lime peel, if desired

Directions

1. In a small bowl, combine lime juice, lime zest, honey and the pinch of salt and blend well with wire whisk.

2. Gently toss with fresh fruit.





FRESH SPINACH SALAD WITH BLUEBERRIES & BRIE

Ingredients

10 Ounces Fresh Baby Spinach
2 Pints Assorted Raspberries, Blackberries and Blueberries
1 Red Onion, sliced thin
2 Ounces Sliced Brie

Dressing:
1/8 Cup Sugar
3/4 Tablespoons Poppy Seed
1 1/2 Teaspoon Minced Onion
1/4 Teaspoon Worcestershire Sauce
1/2 Cups Olive Oil
1/4 Cup Cider Vinegar
Salt
Pepper

Directions

1. Blend dressing ingredients in blender until well blended.

2. Rinse and clean spinach, drain well

3. Place spinach in bowl, add in berries and add sliced red onion.

4. Toss and serve with dressing. Garnish with slices of Brie.



LACINATO KALE AND RICOTTA SALATA

Ingredients

1 Pound Lacinato kale, stems and center ribs discarded
2 Tablespoons finely chopped shallot
1 1/2 Tablespoons fresh lemon juice
1/4 Teaspoon salt
1/4 Teaspoon black pepper
4 1/2 Tablespoons extra-virgin olive oil
2 Ounces coarsely grated ricotta salata (1 cup)

Directions

1. Working in batches, cut kale crosswise into very thin slices.

2. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.

3. Toss kale and ricotta salata in a large bowl with enough dressing to coat well, and then season with salt and pepper.



SALAD OF SHRIMP, TOMATO & AVOCADO & BASIL VINAIGRETTE
Serves: 4

Ingredients

1/2 lb peeled and deveined cooked Medium shrimp
1 pint Cherry tomatoes, rinsed, drained and cut in half
1 ripe avocado, peeled pitted, sliced and cut in to 1/2 inch chunks
juice of 1 lemon and zest
1 tbs coarsely chopped shallot
1 tbs Dijon mustard
1/2 cup olive oil
Salt
Pepper
6 fresh basil leaves, cut into ribbons
8 oz butter lettuce blend
Optional 2 oz, ricotta salata cheese, cut into shards and crumbled

Directions

1. Combine the cooked shrimp, tomatoes and avocado in a bowl, season with salt and gently toss to combine.

2. To make the vinaigrette. Place lemon juice and zest into a blender and add the shallot and mustard and process. With the machine running, slowly pour in the olive oil. Add the basil leaves and pulse just until finely chopped. Season to taste with salt & pepper.

3. Immediately before serving, toss the greens with enough dressing to coat and toss. Top with the shrimp, tomato and avocado mixture & add the remaining dressing.

Check for seasoning and adjust with additional salt and black pepper if needed, add the optional Ricotta salata cheese and toss gently to coat




ARUGULA SALAD WITH ROASTED PEARS

Ingredients

Roasted Pears:
3 Forelle Pears
1 Tablespoon Butter, melted
2 Tablespoons Sugar
Salad Dressing:
3 Tablespoons Extra Virgin Olive Oil
3 Teaspoons Sherry Vinegar
1/2 Teaspoon Kosher Salt
Freshly Ground Black Pepper

Salad:
7 Cups Baby Arugula
1 Cup Toasted Pecans
1/2 Cup Dried Cherries

Directions

Preheat oven to 450 Degrees F

1. Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5-6 slices lengthwise again
2. Toss pears with butter and sugar
3. Place on baking sheet and in oven to roast for 10 minutes or until browned on bottom. Flip and roast until tender and deep brown, about 5 more minutes
4. Let pears cool.
5. Whisk the olive oil, vinegar, salt and pepper together.
6. Combine arugula and pears in a large serving bowl, and gently toss with the dressing
7. Sprinkle pecans and cherries on top and serve topped with the fennel parmesan crisps

For the Fennel Parmesan Crisps:

Ingredients:

1 Cup Grated Parmesan Cheese
1 Tablespoon Fennel Seeds

Preheat oven to 375 Degrees F

1. Mix the grated cheese and fennel seeds together.
2. Sprinkle onto a parchment or silicon lined baking sheet, forming a thin even layer.
3. Bake until golden and crispy, about 5 minutes.
4. Cool and break into bite-sized pieces.



MIXED GREEN SALAD WITH GORGONZOLA VINAIGRETTE & ASIAN PEARS

Ingredients

10 oz Satur Farms mixed greens
1/2 cup crumbled Gorgonzola cheese
1 tbls Dijon mustard
3 tbls sherry-wine vinegar
2 tbls minced shallots
3/4 cup extra virgin olive oil
Kosher salt & fresh ground black pepper
1 cup dried cranberries
2 Asian Pears, cored, halved, and sliced very thin
1 1/2 cups walnuts, toasted and roughly chopped

Directions

1. In bowl, whisk together mustard, vinegar, Gorgonzola and shallots until blended.
2. Continue whisking while pouring in olive oil. Season with salt and pepper.
3. Mix Satur Farms mixed greens, dried cranberries and Asian pears slices in a large bowl.
4. Coat with dressing. Serve on plates, top with walnuts



GRILLED SHRIMP PANZANELLA SALAD
Serves: 6

Ingredients

Vinaigrette:
4 Tbs red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
1 Tbs Dijon mustard
2 tsp finely minced garlic
2 tsp double concentrate tomato paste (in a tube)

1 1/2 pounds peeled deveined extra large uncooked shrimp

Salad:
3 cups focaccia croutons
1 1/2 cartons grape tomatoes, cut in half
1 yellow bell pepper, diced
2/3 cup parsley leaves
1 English cucumber, diced
1/4 cup toasted pine nuts
6 cups shredded romaine, or your favorite mix of lettuces

Directions

1. Whisk together vinaigrette ingredients until well combined. Drizzle 2 tablespoons of the vinaigrette over the shrimp and toss well. Set aside.
2. In a separate bowl, drizzle a few tablespoons of the vinaigrette over the tomatoes. Set aside to marinate.
3. Heat a non-stick grill pan over medium-high heat. Grill the shrimp for 1-2 minutes on each side. Set aside to cool.
4. When ready to serve, arrange the lettuces on a large platter. Toss together the tomatoes and vinaigrette, the bell peppers, cucumber and croutons. Drizzle the lettuce with any remaining vinaigrette. Pile the vegetables on top of the lettuce, arrange the shrimp around the platter, and serve immediately.



ROASTED BUTTERNUT SQUASH SALAD
Serves: 4
Cook Time: 20 min

Ingredients

4 cups peeled butternut squash, diced into 1 inch chunks
3 tablespoons extra virgin olive oil
3 sage leaves, chopped
salt and pepper to taste
2 tablespoons sherry vinegar
3 tablespoons minced red onion

Directions

1. Toss squash with the oil, sage, and salt and pepper.
2. Place on a cookie sheet in a pre-heated 425 degree F oven.
3. Roast for about 13 minutes until the squash is tender.
4. Cool
5. Toss with the onion and vinegar. Serve!



ZUCCHINI SALAD WITH PINE NUTS & MINTS
Serves: 6
Cook Time: 15 min

Ingredients

4 medium zucchini
1/4 cup loosely packed mint leaves
3 tablespoons toasted pine nuts
1/4 cup extra virgin olive oil
Juice and grated zest of 1 lemon
Salt and pepper to taste

Directions

1. Trim the ends off the zucchini and cut lengthwise in half. Scoop out as many seeds as possible.
2. Cut the zucchini into half moons about 1/4 inch thick and blanch in salted boiling water for about 2 minutes.
3. Shock in cold water and drain well.
4. Toss with the remaining ingredients and serve.



SUMMER MUSHROOM SALAD WITH PROSCIUTTO DI PARMA
Serves: 4
Cook Time: 15 min

Ingredients

2 small heads butter lettuce, leaves separated, washed and dried
1/2 lb thinly sliced Prosciutto di Parma or La Quercia Prosciutto Americano
1 lb mixed chanterelles and black trumpet mushrooms
1/2 cup extra virgin olive oil
juice of 1 lemon
Salt and pepper to taste
1/4 cup shaved Parmigiano Reggiano

Directions

1. Divide the lettuce leaves between 4 salad plates. Top with slices of prosciutto.
2. Heat the olive oil over medium heat. Add the mushrooms and sauté for 3 minutes. Remove the mushrooms from the heat and add the lemon juice. Season with salt and pepper. Top the prosciutto with the mushrooms and sprinkle with the cheese. Serve immediately.



THE COOLEST TOMATO SALAD EVER!
Serves: 2
Cook Time: 20 min

Ingredients

1 large ripe tomato
1 shallot, minced
2 teaspoons minced fresh basil
2 tablespoons olive oil
1 tablespoon Balducci's balsamic vinegar
Salt and freshly ground black pepper to taste
(Boiling water to peel tomato)

Directions

1. Bring water to a boil.
2. Cut the core out of the tomato and score an X in the top skin.
3. Drop the tomato in boiling water for 30 seconds and plunge in ice water to cool. Peel off the skin.
4. Slice the tomato as thinly as possible and lay the slices out in the order you sliced them, so you can re-stack the tomato. Season each layer with the shallot, basil, oil, vinegar, and salt and pepper.
5. Re-stack the tomato on a salad plate. Serve cold.



WATERMELON, FETA & OIL CURED OLIVE SALAD
Serves: 4
Cook Time: 15 min

Ingredients

4 cups seedless watermelon, diced into 1/2 inch cubes
1 cup Greek Feta, diced into 1/2 inch cubes
1 small red onion, sliced paper thin and rinsed in cold water
2 tablespoons oil-cured olives, pitted
2 tablespoons extra virgin olive oil
Black pepper to taste

Directions

1. Gently toss together all ingredients. Serve and enjoy!



WHITE PEACH, NECTARINE, MINT AND PROSECCO SALAD
Serves: 4
Cook Time: 10 min

Ingredients

4 tree ripened white peaches, skin on, cut into small wedges
2 ripe nectarines, skin on, diced into small pieces
2 tablespoons shredded mint leaves
1/2 cup Prosecco, a soft Italian sparkling wine
Salt and pepper to taste

Directions

1. Combine all ingredients and serve immediately.



RAW CORN AND HEIRLOOM TOMATO SALAD
Serves: 4
Cook Time: 15 min

Ingredients

4 ears sweet corn, kernels cut off the cob
1 large ripe heirloom tomato, cored and medium diced
2 shallots, minced
12 basil leaves, roughly torn
1/4 cup extra virgin olive oil
salt and pepper to taste

Directions

1. Combine all ingredients and let sit for 15 minutes to marry.
2. Serve on a chilled plate for a summer treat!



GRILLED CAESAR SALAD WEDGES WITH GARLIC GRILLED CROUTONS AND BLISTERED BABY TOMATOES
Serves: 2

Ingredients

1 ea romaine heart, split lengthwise
4 large bias slices of baguette
EVOO to brush
1 garlic clove
8 ea small cherry or grape tomatoes
1/2 cup Caesar salad dressing
Kosher salt and freshly ground black pepper to taste

Directions

1. Brush the cut sides of the romaine, the croutons, and the tomatoes very lightly with the olive oil
2. Season all with salt and pepper
3. Place on pre-heated grill (medium high)
4. Grill until the lettuce begins to char and wilt (about 30 seconds), the bread is toasted, and the tomatoes begin to 'pop'
5. Place warm wedges of romaine on platter, garnish with the croutons and the tomatoes
6. Drizzle with Caesar dressing and serve warm



SUMMER SQUASH SALAD
Serves: 4-6

Ingredients

2 zucchinis
1 yellow squash
1 cup grape tomatoes
1/4 cup Balducci's Classic Balsamic Vinegar
1/4 cup olive oil
8 large fresh basil leaves, torn
Salt and pepper to taste

Directions

1. Preheat the grill to medium high.
2. Cut the ends off the zucchini and yellow squash. Using a spoon, gently scoop out the seeds. Brush cut side of the zucchini and yellow squash with half the olive oil. Season well with salt and pepper.
3. Place zucchini and yellow squash cut-side-down on the grill until well marked and tender.
4. Remove from grill and cut on the bias into 1/2 inch wide pieces.
5. Toss zucchini and yellow squash with grape tomatoes, balsamic vinegar and remaining olive oil. Season to taste with salt and pepper. Sprinkle freshly torn basil over top. Serve chilled or at room temperature.



STONE FRUIT SALAD
Serves: 6

Ingredients

3 white peaches, pits removed and large diced
3 nectarines, pits removed and large diced
6 plums, pits removed and large diced
3 tbsp lime juice
3 tbsp canola oil
1 tbsp fresh ginger, peeled and minced
2 tsp honey
12 mint leaves, roughly torn
Salt and pepper to taste

Directions

1. Whisk together the lime juice, canola oil, minced ginger, and honey.
2. Toss together the diced peaches, nectarines and plums. Season lightly with salt and pepper. Dress with the ginger-lime dressing.
3. Mound salad in a bowl. Garnish with freshly torn mint leaves.
4. Serve chilled or at room temperature.




ASIAN CHICKEN SALAD
Serves: 4-6

Ingredients

3 boneless/skinless chicken breasts
1/4 cup canola oil
Salt and pepper as needed

1/2 head napa cabbage, core removed and julienned
1/4 lb raw snow peas
1/2 yellow bell pepper, seeded and julienned
1/2 red bell pepper, seeded and julienned
1/2 cup shredded carrots
1/2 red onion, peeled and julienned

1/4 cup sesame oil
1/4 cup canola oil
3 tbsp rice vinegar
3 tbsp soy sauce
1 tbsp garlic, peeled and minced
1 tbsp ginger, peeled and minced
1/2 cup scallions, thinly sliced
1/4 cup cilantro, finely chopped
1/4 tbsp sesame seeds

Directions

1. Preheat the oven to 350 degree F.
2. Toast the sesame seeds. Place the seeds in a single layer on a cookie sheet. Place the cookie sheet in the oven for about 5 minutes, or until the sesame seeds are golden brown and fragrant. Remove from oven and cool completely.
3. Toss the chicken breast in the canola oil. Season well with salt and pepper. Place on a foil lined cookie sheet. Bake in the oven for about 20 minutes, until the internal temperature reaches 165 F and the chicken is golden brown. Remove chicken from the oven and cool completely in the refrigerator.
4. Meanwhile, make the dressing. Whisk together the sesame oil, canola oil, rice vinegar, soy sauce, garlic, ginger, scallions, cilantro and half the toasted sesame seeds.
5. When the chicken is cool, cut into large dice chunks. Toss the chicken with the vegetables and dressing. You may not need all the dressing. Any extra dressing can be stored in the refrigerator for up to 1 week. Season salad to taste with salt and pepper.
6. To serve, scoop the salad onto plates or into bowls. Garnish the top with the remaining sesame seeds.



THAI PASTA SALAD
Serves: 8-10

Ingredients

1 lb box Balducci's Linguini
2 cups Balducci's Thai Marinade
4 red bell peppers, seeded and julienned
2 bunches cilantro, washed, stems removed and rough chopped
Salt and pepper to taste

Directions

1. Fill large pot 3/4 full with water. Salt the water heavily. Bring to a boil.
2. Prepare ice bath - fill large bowl 3/4 full with ice. Cover ice with cold water.
3. Add pasta to boiling water. Cook until al dente (tender, but still just slightly firm). Drain pasta and place immediately in the ice bath to stop cooking.
4. Drain pasta and toss with Thai marinade, red bell peppers and cilantro. Season to taste with salt and pepper if necessary. Serve chilled or at room temperature.



TOMATO MOZZARELLA SALAD
Serves: 4- 6 servings

Ingredients

1 1/2 pints grape tomatoes
3/4 lb fresh mozzarella, bocconcini
1/4 cup extra virgin olive oil
6-8 large fresh basil leaves
Salt and pepper to taste

Directions

1. Toss together the grape tomatoes, fresh mozzarella, and olive oil.
2. Season to taste with salt and freshly cracked black pepper.
3. Tear the basil into large pieces and toss into the salad.
4. Serve chilled or at room temperature.