News from Windy Willow Farm 2008 CSA Week 6

News from Windy Willow Farm
2008 Week 6
This week’s share includes:

1 bag spinach – Our spring planted spinach keeps coming on! We love the healthful qualities of this green, as well as its versatility: you can eat it fresh, add it to cooked recipes, or freeze it for winter’s use (blanch till wilted, approx. 10 seconds, plunge into cold water, pat dry and pack in bags).
1 head Tropicana lettuce
1 head buttercrunch lettuce – These heads just get more beautiful as they grow. I especially like the tender center leaves that blanch yellow.
1 head red buttercrunch lettuce
20 garlic scapes
1 bunch broccoli raab – More akin to a turnip green than a broccoli, broccoli raab (also known as “rapini”) is harvested when the plant is setting seed. This accounts for the bitterness in the flavor. As one customer told me, “it’s supposed to be bitter, that’s how I like it!” I sautéed it with chopped garlic scapes and tossed it with whole-wheat fettuccini. It’s a great source of vitamins A, C, and K, as well as potassium.
1 Qt snow peas – This is the flat, edible-podded variety that is excellent in stir fries or crunchy in salads.
1 Qt sweet shelling peas – This is a special treat for CSA. We haven’t given shell peas in a share for years, usually do to poor pea germination. This past April, I went crazy with my seeder, and put in about 6 rows of shell peas, determined to have a good crop! I started picking yesterday, and kept finding rows of ripe peas! So sit down and shell these babies, and enjoy their sweet flavor.
1 bunch broccoli – These heads are smaller than we’d like. They are a variety that my greenhouse person substituted for my favorite variety, “Gypsy.” I’m planting more seed for fall broccoli, so hopefully we can enjoy broccoli over the entire season.
1 head bok choy – these baby Asian greens are just coming into their season now. (You can tell that the flea beetles also liked them.) Use both the stems and greens in your cooking, putting the stems in the pan earlier than the greens. They are fabulous in stir fries, with garlic scapes, soy sauce and ginger. And snow peas! And broccoli!
1 bunch lemon thyme – A lovely fragrant herb, it can be used in any recipe calling for lemon juice, lemon zest or lemon flavoring. Or dry and enjoy its scent in your kitchen.

Best guess for next week – Cilantro, kale, Chinese cabbage, beets, Romaine lettuce

Photo caption: A beautiful head of red buttercrunch in the field.

Some call it therapy, some call it stress management, some call it immediate gratification. Whatever you call it, you are cordially invited to WWF this Saturday for a weeding party!! There is a certain gratification of attacking a row of weeds, and rescuing plants from weed pressure. The results are right there, in a beautifully weeded row. If you are interested in reaching out and lending a hand, there is no prior experience necessary, we do all the training you need. You’ll be glad you did. We’ll start at 8 and and finish around noon. Pack your lunch (and a hat, gloves, sunscreen and water) and enjoy it under the locust trees.

Speaking of strawberries, we won’t be having any to offer you this year. Our former patch did not survive the winter, and the recently planted patch will be in full operation for next year’s season. As growing seasons go, sometimes crops do well, and sometimes they do not.

We have been fortunate not to have the heavy rains that the Midwest is experiencing. We’ve heard of an organic CSA in Wisconsin that had a total crop loss, and their members helped to purchase new seed for the season. We are lucky to be located on a plateau, and rarely get hit by the storms. We watch the storms come in from the west then move north or south of us. Often we’re hoping for some rainstorms to visit, with the hail and winds left behind, thankyouverymuch. It’s amazing how much better our crops do with watering from rain, as opposed to irrigation. But then the weeds get watered as well!

Please be extra careful that you are only taking the allotted amount from each bin during pickup, so that our later-arriving members can have a full share.


Thanks for your support!
Gwen, Mark, Sarah and Jason Hyde

© 2008 Gwen Hyde

BROCCOLI RAAB PASTA

1 lg. onion, thinly sliced
6 cloves garlic, minced
1 bunch broccoli raab
olive oil
romano cheese
red pepper flakes
salt
1/2 lb. penne
red wine vinegar

Put on a large pot of water to boil. In a skillet, coated with olive oil, heat the onion over high heat. When onion is browning in spots, add the garlic, red pepper flakes and salt to taste. Toss briefly, then add the raab and a splash of water. Lower the heat and cook until tender, stirring frequently. Meanwhile cook pasta. Taste the raab and adjust the seasonings. Add a generous amount of olive oil and a splash of vinegar. Toss with the drained pasta and top with romano cheese.

Chez Panisse Vegetables, Alice Waters

SWEET AND SOUR BOK CHOY
Printed from COOKS.COM
3 tbsp. salad oil1 head bok choy, washed, trimmed, & cut into 1" pieces1/4 c. packed brown sugar1/2 tsp. minced fresh ginger root1 tbsp. cornstarch1 sliced sweet onion1 tbsp. soy sauce1/4 c. red wine vinegar
Heat oil in large skillet, add bok choy and onion. Cook and stir over high heat 1 minute. Blend sugar, vinegar and ginger; add to skillet. Mix well. Cover and steam 1 minute. Combine soy sauce and cornstarch with 1/2 cup water. Add to skillet. Cook and stir until thickened. Makes 4 to 6 servings.

SESAME SNOW PEAS IN APRICOT SAUCE
Printed from COOKS.COM
2 tsp olive oil3 garlic cloves, peeled and minced1 tbsp sesame seeds1/3 cup sliced, dried apricots1/2 cup apricot preserve1 tbsp bragg’s soy sauce1 tbsp dijon mustard (or regular)1/2 lb (250g) snow peas, trim endstofu (1 medium package), or 1 lb chicken1/2 tsp grated fresh ginger
In a large frying pan over medium heat, add oil. Add garlic and sauté for 1 minute. Add chicken if that is what you want, and cook until no longer pink. Or add cubed tofu and cook for 2 minutes.
Add the sesame seeds and sauté for 2 minutes. Add the apricots, water, apricot preserve, soy sauce, mustard and ginger. Bring to a boil.
Reduce heat to low and simmer for 5 minutes. Add snow peas and simmer until tender-crisp, about 5 minutes. Can be served with rice.

News From Windy Willow Farm 2008 Week 5

News from Windy Willow Farm
2008 Week 5

This week’s share includes:

1 bunch asparagus – Probably our last week of asparagus as I’m letting more and more of the stalks develop their ferny heads, which store nutrients for next year’s crop.
1 bag spinach
1 head Tropicana lettuce – Their wonderful ruffly edges, this variety of lettuce gives your salads an attractive look.
1 head buttercrunch lettuce – Hands down, this is our favorite variety of lettuce. When the buttercrunch is ready, all the other greens go by the wayside. If I were to grow one variety of lettuce, this would definitely be it! We’ll have bigger heads next week.
1 head red buttercrunch lettuce – According to Mark, the only variety of red lettuce he likes. These are delicate, so be sure to give it a dunk in cold water when you get home.
1 bag arugula
10 garlic scapes – this is the flower stalk of the garlic plant, and if not removed will make a beautiful flower, and a tiny head of garlic. Chop up and use just like you’d use for garlic or onions. Awesome flavor! (Or you can chop and freeze, flattened, in a plastic bag. Then just break off a corner when you need some.) My favorite scape recipe: chop 3-4 in a food processor and blend with softened cream cheese and salt to taste. A great dip for veggies or pretzels or schmear on a bagel.
1 bunch Swiss chard – The Swiss chard is just coming on, and we’ll be enjoying these stalks for a while. Use the entire plant, but cook the stems longer than the leaves. My favorite Swiss chard recipe: toast pine nuts in a dry frying pan, boil water for pasta. As the pasta is cooking, sauté garlic (or garlic scapes!) in some olive oil, and sauté Swiss chard stems until soft. When the pasta is almost ready, add the roughly chopped leaves and cook until wilted. Toss with the hot pasta, top with toasted pine nuts and parmesan cheese (which I like to shave with a potato peeler), salt and pepper to taste. Finish with an acid (to balance the chard) of a tablespoon of either lemon or balsamic vinegar. You’ll love it.
1 bunch dill – I planted dill in our orchard field, but this dill is a volunteer and reseeded itself from prior years. It’s taking over one of our pea rows, but it looks nice and smells great, so it stays.

Best guess for next week – Bok choy, snow peas. A couple weeks: broccoli, black raspberries

Photo caption: A beautiful shot of Swiss chard growing in the field. We use a rainbow chard variety, which has mostly green leaves, but all colors of ribs and stems.

One of my favorite jobs on the farm is hand weeding. Hand weeding is the process of getting down onto the soil and using your hands and weeding tools to eradicate weeds around your baby plants. In this case, it was carrots. Carrots do not like weed competition and grow much nicer when they can stand alone. The carrot tops are a few inches tall; the weeds are (were) about six inches tall and were growing vigorously! There is a satisfaction to look down the row you’ve weeded and see your plants rescued from the scourge of weeds! But hand weeding also gives you a chance to get down and dirty (pun intended) with the soil. I sat still for a moment and saw all kinds of movement in the soil: ants, bees, ladybugs, worms. The soil is alive and well and functions in it’s own little ecosystem. Since we don’t spray nasty chemicals on our plants, these beings get a chance to live their life cycle. I even found a skeleton in the soil. It always amazes me what a secret life my fields experience when I’m not there to observe. I’d love to set up a camera to see what kind of traffic goes through.

Every week it seems like there are more recalls for contaminated food. It’s so scary that you could eat something as benign as a tomato, or spinach, and become sickened by it. Your farmers at WWF take the health of ourselves and our customers to the utmost. Every piece of equipment that touches your food has been bleached and cleaned prior to every use, and every picker is healthy and clean. We always have access to hand washing facilities or use hand sanitizer. As a matter of fact, I’ll put some out for your use during pickup, for convenience. As for field contamination, we use our well water that we test every few years; we spread finished compost from our own animals on our lands for fertilization. We try to have few outside inputs to our soils, but occasionally use commercial organic fertilizer compounds like dehydrated chicken manure compost or fish/seaweed fertilizer. We invite you all to inspect our gardens and handling procedures at any time to ensure your confidence in our farm. All comments and discussions are welcome.

This week I have two favorite customer comments to share. The first is from a CSA member who commented, “I feel like every Wednesday is my birthday,” which is so awesome. I love it. The other comment was from a farm stand customer/neighbor who came to introduce himself and to stock up on mesclun. He said, “Thank you for doing this!” which made my day. I’ve been told by other neighbors that we rescued this farm and how glad they are to have us. It’s nice to be valued by your neighbors. (Except the neighbor who was awoken at midnight by my escapee/scared-of-thunderstorms dog. He’ll probably need some time to come around. I brought him a dozen of our awesome eggs to sweeten him up.)

Thanks for your support!
Gwen, Mark, Sarah and Jason Hyde

© 2008 Gwen Hyde

Garlic Scape Pesto

Ingredients:

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices

1/3 cup walnuts

¾ cup olive oil

¼-1/2 cup grated parmigiano

½ teaspoon salt

black pepper to taste

Method:Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator. For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

Arugula, Pear, and Asiago Cheese Salad
(from http://whatscookingamerica.net/Salad/ArugulaPearSalad.htm)
3 tablespoon coarsely chopped toasted walnuts or pecans*

12 cups (about 8 ounces) loosely packed arugula leaves

1 to 3 tablespoons extra-virgin olive oil

Coarsely ground salt

Freshly ground black pepper

4 pears, peeled, cored and sliced

6 ounces Asiago cheese, shaved or grated (I like to use a potato peeler)

* Preheat oven to 500 degrees. Spread the walnuts or pecans on a baking sheet and toast in the oven for approximately 6 minutes or until golden brown. Remove from oven and transfer onto a plate and let cool.

In a large bowl, add arugula leaves and drizzle with olive oil to lightly coat. On individual salad plates, place the tossed arugula; season with salt and pepper. Arrange pear slices along the side of plate and top with Asiago cheese and toasted walnuts or pecans.
Makes 12 servings.

Spring Veggie Burrito Bake Recipe #303206

(from http://www.recipezaar.com/recipe/print?id=303206)
SERVES 4
1 large garlic clove (minced)
1 medium onion (minced)
3/4 cup uncooked rice
3/4 teaspoon ground turmeric
1 1/2 cups chicken broth or vegetable broth
16 cups fresh spinach (loosely packed)
1 1/2 teaspoons garlic (minced)
salt and pepper
2 cups cooked black beans
1 tablespoon chili powder
1 cup monterey jack cheese (shredded)

In a saucepan, sauté 1 clove garlic (minced), onion, uncooked rice and ground tumeric in 1 tablespoon oil until onion is tender. Stir often.
Add broth and mix well. Simmer, covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown rice. Remove from heat, let stand 5 minutes, fluff with fork.
While rice cooks, heat 1 tablespoon oil in frypan on high heat. Add garlic and spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not clumped together.
Mix black beans and chili powder in a bowl. Layer ingredients as follows in 2-quart casserole: half of spinach, all of the rice, all of the beans, remaining spinach.
Sprinkle cheese on top. (At this point, casserole may be tightly covered and refrigerated until ready to bake.) Cover and bake at 375F until sizzling, 45 minutes. Or heat in microwave about 10 minutes then let stand 5 minutes. Serve by spooning into warm flour tortillas. Optional garnishes: salsa, avocados, guacamole, sour cream, Tabasco pepper sauce, chopped fresh cilantro, lime wedges.

Windy Willow Farm 2008 CSA Week 4

News from Windy Willow Farm
2008 Week 4
This week’s share includes:

1 bunch asparagus – We’re getting to the end of asparagus season, when the asparagus fronds start to branch out earlier and earlier. A recent comment: “Your asparagus is the best I’ve ever had!” I love to hear it! Enjoy it, and stop by our farm stand on Friday if you need enough to freeze for the winter. You’ll notice, however, there is more bug damage; the asparagus beetle loves the hot weather and is eternally hungry for our organic asparagus.
1 bag mesclun – This is the regrowth crop from a couple of weeks ago. Due to this, there’s a lot more grass growing with the lettuce. When I plant the seed, the lettuce out-grows the weeds, but on the second pass, the grass catches up! We’re spinning this almost dry with my new, 5-gallon salad spinner! Talk about time saving! One last comment for salad washing/spinning/storing: wet lettuce rots, dry lettuce wilts. The goal is to have it damp and crisp in your bag. Oh, and it’s incredibly difficult to grow good lettuce in hot weather, sometimes getting so bitter you can’t eat it. This stuff may be on it’s way to bitter, but still tastes great.
1 bag arugula
1 bunch parsley
1 bunch radishes – This is the last of them for a while, before I plant them for fall use. The heat makes them bolt as well, and turn pithy, so enjoy these. A great recipe for them is below.
1 bag spinach
1 head Tropicana lettuce – A standout in our head lettuce offerings. It makes a beautiful head of frilly leaves, and grows to twice the current size. Enjoy!

Best guess for next week – Baby Swiss chard, head lettuce. A couple weeks: broccoli, black raspberries

Photo captions: Last week’s radishes, all stacked up and ready for use!
The chicks have arrived, and are enjoying their brooder. The turkeys, in particular, are extremely curious.
The beautiful chives.

An awesome article about eating locally, shared from a fellow CSA member (thanks!) : http://www.msnbc.msn.com/id/24994028

It’s like opening presents on the farm! I continue to be amazed at what our fabulous organic soil grows. Some of my favorite days on the farm (besides eating what I grow) is when I can remove the row cover from a row that has been “gift-wrapped” for weeks. We try to leave the covers on as long as possible, to keep bugs off the plants and to continue to foster them through the unpredictable weather. However, when the plants start to push up on the white cover, it’s time for “The Reveal.” Imagine this: as we remove the white cover, the heat that was stored rushes out, warming our legs and hands. The plants spring up, no longer encumbered by the fabric. The fragrance of tomato plants waft to our noses, making us pine for that first ripe tomato. The early tomatoes have tons of blossoms and are ready to be pollinated by our resident bees. This will ensure a bumper crop of tomatoes. Come on, tomatoes!

The crazy heat we’ve had recently has made the heat-loving plants (eggplant, peppers, tomatoes) really take off. The not-so-much-heat-loving-plants (spinach, radishes, broccoli raab) are showing the strain. The heat makes lettuce bitter, and spinach, radish and raab go to seed, or bolt. We also have to be careful with our animals. Several times per day we make sure they all have fresh water and shade. I’ve been giving the pigs a wallow (a pool for them with a hose), and they stayed there all afternoon, completely submerged in the mud! The rain was welcomed by all, even the chickens celebrated by running around their pasture. The high heat gave your farmer a chance to do some indoor work, painting our farm stand sign. Next painting job is our rock-sign up at the corner.

Today’s weather is picture-perfect, a lovely reward after suffering through mid-90s. It was a gift to be able to work outside today, preparing today’s share, with two fabulous worker shares. (Days like today make me glad I’m no longer working in an office!) Jason helped in the garden this morning, moving the bin while I cut mesclun mix. The kids love to help, and I’m always looking for ways for them to contribute. I read a wise saying, “They love to help, and if you say ‘no,’ by the time their help really helps, they won’t want to anymore.” I try to always keep this in mind!

Enjoy your share, and please let me know what I can do to enhance your CSA experience.

Thanks for your support!
Gwen, Mark, Sarah and Jason Hyde

© 2008 Gwen Hyde

Sautéed Radishes with Greens

¼ cup Butter
1 bunch Radishes
4 cups Cooking Greens (Chard, Radish Greens, Arugula, Spinach, Kale, or Braising Greens will all do nicely)
2 Tbls. Lemon Juice
Salt and Pepper

Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return the skillet to stove. Put the cooking greens in the skillet with the washwater still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 3-4 minutes.
Turn off the heat. Add the lemon juice and radishes to the skillet, stir until well combined. Season with salt and pepper. Serve immediately.


Balsamic Vinaigrette (found in http://allrecipes.com/Recipe/Balsamic-Vinaigrette/Detail.aspx)
"This is a tangy vinaigrette--wonderful on mixed greens, tomato, onion and cucumber salads. It's also good if used sparingly over steamed veggies or stir-frys. Sometimes I use traditional balsamic vinegar. However, this will produce a slightly sweeter vinaigrette."

SERVINGS & SCALING
Original recipe yield: 1 cup

INGREDIENTS
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste
DIRECTIONS
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

Pasta with Arugula and Goat Cheese Sauce
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette
4 servings

a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish

1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil.
2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley.
3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.
4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.

News from Windy Willow Farm
2008 Week 3This week’s share includes:

1 bunch asparagus
1 bag mesclun
1 bag arugula
1 bunch oregano – A fragrant herb, a little goes a long way. To dry any herb, I recommend my patented car-drying technique: hang upside down from your rear-view window on a hot, sunny day. The result is a beautifully dried bunch of herbs as well as a fragrant car! Or, store with cut ends in water in the refrigerator.
1 bunch radishes – Most are baby sized, but beautifully colored. The variety is called “Easter Egg” with radishes featured in lavender, red, purple, pink and white. A spicy addition to your salad.
1 bag spinach – A wonderful, nutritious green great for salads or cooked dishes. To freeze, wilt in boiling water, plunge into cold water, pat dry and bag.
1 bunch chives – All parts are edible, including the flowers.
1 bunch rhubarb – the last we’ll see of this in a while.

Best guess for next week – Asparagus, head lettuce, garlic scapes.

We were wondering why the sweet corn germination out in our orchard garden has been so poor. We dug down to look for the seed, to see if it rotted or still had yet to germinate. We found very little seed, and realized that there were already little holes in the soil, about every 2 inches, exactly the spacing we used to plant. The local crows have been busy in the field, eating much of our seed!! (Frankly, it’s a good meal for them, since the corn kernels haven’t been treated with fungicide or other chemicals. But I digress.) I was outraged! I loaded up 20 tomato stakes, stapled mylar ribbon on the top and pounded them every 50 feet or so, down the field. The sight of them flapping in the wind in addition to the loud roaring noise will (hopefully) scare them away. I believe it’s solved the crow problem (though I’m sure to go out there to find a crow perching on the top of each post), but now have a neighbor problem. The sunlight flashing on the ribbon catches the eye of passers-by, causing traffic to pause on the road!

This week has been a busy weed-control week: I hilled 1000 feet of potatoes out in the orchard field. Hilling serves a triple purpose: to provide weed control for the growing potatoes, to cover the potatoes with additional soil to avoid greening and to protect the greens from potato beetles. I literally cover each plant up to it’s neck, leaving out an inch or so of leaves to continue growing. Two days later, they’ve all grown a few inches, to reach back again out of the soil.

I also weeded our new strawberry planting, using my new favorite tool: a hoe weeder. I have several hoes, each shaped a bit differently. This one is shaped like a half circle, with a sharp edge at the widest part. I found that if I hold it upright, I can get good weed control while only disturbing the top half inch of soil.

We recently completed a farm building reorganization. This included moving storage from the milk house (small concrete building) to the milk room (between the two barns) and moving our feed storage to the barns as well. During this process we salvaged the old milk room’s double sink. (The milk room historically housed a large milk bulk tank as well, when the farm was a dairy). I can imagine the activity around the sink, from twice-daily milking of a large dairy herd. I’ve cleaned the sink like crazy: power washing, scrubbing with steel wool and sanitizing. It is now my two-stage greens washing sink, complete with a drain to keep the water from soaking my feet. With the addition of a 5-gallon salad spinner, we’re improving our efficiency of greens cleaning. We hope you’re enjoying them.

Thanks for your support!
Gwen, Mark, Sarah and Jason Hyde

© 2008 Gwen Hyde


Arugula, Mushroom, and Radish Salad (from http://fooddownunder.com/cgi-bin/recipe.cgi?r=10037)
Ingredients:

2 lrg Bunch arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups)
2 cup Thinly sliced mushrooms
1 cup Shredded radish
3 tbl Olive oil
1 1/2 tbl Fresh lemon juice
Parmesan curls formed with a vegetable peeler

Method:
In a large bowl combine the arugula, the mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Sprinkle the salad with the lemon juice and salt and pepper to taste, toss it, and serve it topped with the Parmesan.

Serves 4 to 6.

Asparagus Almandine: (from http://www.asparagusrecipes.net/asparagus-almandine.html)
2 lb of fresh asparagus.
¼ cup of slivered almonds.
¼ cup of butter.
1 tablespoon of lemon juice.
½ teaspoon of salt.

Cook the asparagus; then drain. Melt the butter in a skillet. Cook the almonds over a low heat, stirring frequently, until they turn golden brown (takes about five mins). Remove from heat. Add the lemon juice and the salt. Pour over hot asparagus. Serve.

Mesclun and Mango Salad with Ginger Carrot Dressing

Submitted by: JENNIFER HARMAN
Rated: 4 out of 5 by 20 members Prep Time: 20 Minutes Ready In: 20 Minutes
Yields: 4 servings
"Mixed baby greens and diced mango are topped with a tangy dressing."
INGREDIENTS:
1/4 cup rice vinegar
2 tablespoons sesame oil
1 tablespoon grated fresh
ginger
1 tablespoon shredded carrot 1/4 teaspoon lime juice
1/2 pound mixed baby greens
1 mango - peeled, seeded and
diced
2 teaspoons sesame seeds
DIRECTIONS:
1. In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
2. In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.