GREEN VEG SALAD
Alpine Fresh
VINAIGRETTE
¼ cup Champagne vinegar
2 tsp Dijon mustard
1 tsp kosher salt
½ tsp pepper
½ cup olive oil
1 tsp sugar
GREEN VEG SALAD
8 bacon slices
1 lb Brussels sprouts, trimmed and halved
1 lb asparagus, trimmed
1 lb French beans, trimmed and blanched
¼ cup sliced small red onion
1 cup walnut halves (optional)
Prepare vinaigrette: In a small bowl, whisk together
all ingredients.
Prepare salad: Cook bacon until crisp, reserving
bacon fat. Crumble bacon; set aside. Preheat oven
to 400 F. Toss Brussels sprouts in bacon fat; transfer
sprouts to large baking pan. Roast at 400 F for 10
minutes. Add asparagus and green beans to pan;
roast 10 minutes or until caramelized. Let cool, then
cut beans and asparagus into bite-size pieces.
Combine the roasted vegetables, bacon, red onion
and walnuts with the vinaigrette. Makes 8 servings.
MANGO SALAD WITH CREAMY
CURRY DRESSING
Alpine Fresh
CREAMY CURRY DRESSING
½ cup mayonnaise
1 Tbsp Dijon mustard
1½ tsp curry powder
2 tsp lemon juice
1½ tsp agave syrup
Salt and pepper, to taste
SALAD
8 cups salad greens
1 lb fresh cut mango, cubed
1½ cups blueberries
1/3 cup sliced red onion
½ cup pecan halves
½ cup goat cheese, crumbled
Mix all dressing ingredients together; set aside.
To serve, mix all salad ingredients together, along
with dressing, or drizzle with dressing after plating.
Makes 4 to 6 servings.
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