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This grilled steak salad with blackened corn is a favorite of Amber from Mommy Gone Healthy. If you need some fresh inspiration, give this one a try!!

To make this salad, start off with a hearty bed of Michigan Spring Mix. Top with grilled steak & charred corn (drizzle EVOO on corn cobs and grill with your steak), add your veggies (tomatoes, red onion, peppers, cucumbers), a generous amount of blue cheese and drizzle with herby balsamic dressing.

Herby balsamic dressing ingredients:

  • ⅓ cup olive oil
  • 3 T. balsamic vinegar
  • ½ T dijon mustard
  • 1 tsp honey
  • 1 clove minced garlic
  • 1 T. chopped fine fresh basil
  • 1 T. chopped fine fresh parsley

Summer salad

Looking for a summer salad recipe with fresh, zesty flavor and a bit of a kick? Look no further. This unexpected salad combo created by Hannah over at Detroit is for Foodies will wow your guests this summer.

Start with Revolution Farms’ new Zesty Zing mix, and top with your favorite fruits, veggies and proteins. Hannah uses radishes, cucumbers, strawberries and grilled shrimp in this version, which is a fantastic combo of sweet, crunchy and savory.

Toss greens in this homemade dressing recipe and serve! If you ever doubted that using freshly made dressing instead of the bottled stuff makes a difference, just try this. You won’t go back.

Summery Salad Dressing Recipe

  • 1/4 cup apple cider vinegar or lemon juice
  • 2/3 cup avocado oil
  • 1 tsp Dijon
  • 2 tsp celery seeds
  • 1 tbsp minced onion
  • Pinch of Kosher Salt
  • 1 tbsp maple syrup

Add all ingredients except the oil to a food processor. Process and slowly add the oil. Refrigerate for an hour if possible before serving on Revolution Farms Zesty Zing! mix.

Summer salad

grilled peach salad

Grilled fresh peaches add depth to this end-of-summer salad.

Michigan peaches can’t be beat, and they are one of the well-known rewards at the end of a Michigan summer. This salad showcases fresh peaches, grilled to bring more depth and sweetness to their already perfect taste, combined with Buttery Bibb lettuce, burrata, walnuts and spicy red onions.

 

This delicious Grilled Peach Salad recipe comes to us courtesy of Tara Snyder, creator of the beautiful recipes at @bearnecessities__.

Ingredients
1 4oz container of Buttery Bibb Lettuce
3-4 peaches sliced and pits removed
½ of red onion sliced
⅓ cup of raw walnuts
2-3 pieces of burrata sliced
S+p if you desire

 

Grilled peaches

  • 3-4 peaches sliced pits removed
  • ¼ cup of brown sugar
  • ½ teaspoon of cinnamon
  • 2 tablespoons of avocado oil

Preheat the grill to about 400. Mix the brown sugar and cinnamon together in a small bowl. Brush the avocado oil on the inside of the peaches. Sprinkle peaches with brown sugar mixture. Grill facing down for 7-10 minutes.

 

Croutons

  • 3-4 sliced of cubed of sourdough bread
  • 4 tablespoons of olive oil
  • 1 teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • Salt and pepper to taste

Preheat oven to 350. For croutons line a pan with parchment paper or a Silpat. Add the cubed sourdough, olive oil, and spices to a bowl and mix well. Bake for 15-20 minutes or until golden brown.

Dressing

  • Cider vinaigrette
  • ¼ cup of apple cider
  • 3 tablespoons of ACV
  • 1 teaspoon of dijon mustard
  • 1 clove of garlic finely minced or you could use a grater for this as well
  • 5 teaspoons of raw honey
  • ¼ cup + 1 tablespoon of olive oil

Add all of the ingredients together in a jar with a lid and mix well. Keeps well in the fridge for up to a week.

Assemble the salad:
Add the greens. Top with peaches, walnuts, cheese, onion, and s+p. Drizzle with the vinaigrette and enjoy.