Green Soup and Citrus Vinigarette with Tossed Salad by Chef Donna Phillips and Cindy Adelburg at the Smoketown Fresh Stop Market
This is an excellent recipe, but also a template. You could use any greens, and any herbs. Instead of the potato, you could use Arborio rice or quinoa.
Citrus Vinaigrette for Tossed Salad
**Good with fresh greens of all kinds with apples, pears, beets or any fruit (and avocados!)
3-1/2 tablespoons apple cider vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh squeezed orange juice
3 teaspoons Dijon mustard
2/3 cup light olive oil
Salt and freshly ground black pepper to taste
2 tablespoons pure maple syrup (or honey) (OPTIONAL)
Place all ingredients in an air-tight container and shake well, or whisk ingredients in a bowl with a wire whisk. You can also add all the ingredients to a blender and blend well.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.