From plant to plate

Published 12:00 pm Wednesday, July 1, 2020

Check out these fresh salad recipes using garden-fresh produce


Blueberry Walnut Salad


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1 (10-ounce) package mixed salad greens

1 pint fresh blueberries

1/4 cup walnuts

1/2 cup raspberry vinaigrette salad dressing

1/4 cup feta cheese



In a large bowl, toss the salad greens with the blueberries, walnuts and raspberry vinaigrette. Top with feta cheese to serve.

For an entree add chicken, diced apples and diced green onions.

— Sarah Stultz

Blueberry Walnut Salad. – Colleen Harrison/Albert Lea Tribune



Garden Tortellini Salad


16-ounce bag packaged tortellini from the pasta aisle

2 tablespoons olive oil

3 tablespoons prepared ranch dressing

2 cups chopped tomato

1/4 cup chopped red onion

1 tablespoon chopped cilantro

1/4 cup shredded parmesan cheese

Salt and pepper



Cook tortellini according to package directions. Strain and toss with the olive oil. Refrigerate to chill for at least 1 hour.

Add ranch dressing, tomato, onion, cilantro and parmesan cheese. Lightly stir. Salt and pepper to taste.

— Crystal Miller

Garden Tortellini Salad. – Colleen Harrison/Albert Lea Tribune



Kale and Apple Salad


1 bunch kale

Juice of 1 lemon

1/8 cup extra virgin olive oil

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 unpeeled apple, diced

2 tablespoons honey

1/4 cup toasted walnuts, chopped



Rinse kale well and pat dry. Strip kale leaves from the stems, and then discard the stems. Tear leaves into small pieces and place in a large salad bowl.

Pour lemon juice and olive oil over kale. Add salt and pepper.

With your hands, firmly squeeze and massage the kale leaves for about 30 seconds to tenderize the greens. (Yes, you’ll get your hands all messy, but the resulting texture of the kale is so totally worth it!)

Add diced apple and honey. Toss well to combine. Sprinkle with toasted walnuts.

— Terri Green

Kale and Apple Salad. – Colleen Harrison/Albert Lea Tribune



Raspberry Chicken Salad



1 cup plain yogurt

1/2 cup fresh raspberries

1 tablespoon raspberry or red wine vinegar

2 teaspoons sugar


6 cups salad greens

2 cups cooked chicken breast, cut up

1 cup fresh raspberries

Freshly ground pepper, to taste



Place dressing ingredients in a blender and cover. Blend on high speed for about 15 seconds or until contents are smooth.

In large bowl, toss salad greens, chicken and raspberries. Serve with dressing and pepper.

Add diced apple and honey. Toss well to combine. Sprinkle with toasted walnuts.

— Colleen Harrison

Raspberry Chicken Salad. – Colleen Harrison/Albert Lea Tribune



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