Read The Mix

Read the Mix, a bi-monthly publication produced by the co-ops.

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Salad Recipes

Jicama-Cabbage-Spinach Salad with Wasabi

Robin Asbell

4 servings

I have found that all wasabi pastes are of differing strengths and intensities, so you should test out yours for heat. The heat usually comes from standard horseradish, used to punch up the expensive wasabi for consumers.

Indonesian Style Spinach Salad with Shrimp

Robin Asbell

4 servings

Water spinach or Asian salad mix could be substituted for the regular spinach here. Depending on your mood, you can toss this together hot or chill for a cooling dish.

Hijiki Green Tea Salad

Robin Asbell

4 servings

Cooking with green tea is a great way to get the benefits of all those antioxidants and make hijiki salad even more amazing.

1 ounce hijiki (1 1/2 cups)
2 cups warm water
1 tablespoon vegetable oil
1 large carrot, julienned
3 tablespoons shoyu
2 tablespoons sugar
3 tablespoons mirin
1 cup reserved brewed green tea
2 tablespoons toasted sesame seeds

Heart Beet Salad

Susan Jane Cheney

2 servings

A fruity-flavored dressing is a refreshing complement to the beets and greens
in this colorful salad. Include some red leaf lettuce and bittersweet magenta raddichio. Heart-shaped beet cut-outs add a whimsical touch. Look for cutters
at kitchenware and gourmet shops.

Green Papaya Salad

By amy douen

2 servings

1 green papaya, peeled and shredded
1 garlic clove
1/4 teaspoon red pepper flakes
1 teaspoon sugar
3/4 teaspoon salt
3 teaspoons fish sauce
juice from 1/2 lime
1 medium tomato, diced
12 fresh Thai basil leaves

Greek-Style Wilted Spinach Salad

Robin Asbell

4 servings

Shrimp thaws in minutes and cooks just as fast—but you can substitute cubes of firm-fleshed fish or smoked tempeh. The wilted salad is halfway to a stir fry, and a nice change from cold salad. Gild the lily with toasted pine nuts or even bacon bits if they move you.

Preparation time: 15 minutes

Greek Beet and Satsuma Salad

Robin Asbell

6 servings

Satsumas are Japanese mandarins, and make a delicious addition to a Mediterranean winter salad.

3 pounds beets, peeled
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
6 medium satsuma mandarin oranges, peeled and sliced
3 ounces feta cheese, crumbled
6 tablespoons pine nuts, toasted

Grated Zucchini Salad

Marcia Peck

6-8 servings

2 pounds zucchini, grated
1 teaspoon salt
1 tablespoon sugar
2 tablespoons dark sesame oil
4 tablespoons rice vinegar
2 tablespoons soy sauce

Gingery Kale and Crimson Cabbage

Susan Jane Cheney

4 servings

Fresh ginger contributes its lively taste to this colorful side dish. Kale varies considerably in tenderness, depending on the variety and season.
You may need extra liquid and a bit of steaming to tenderize the tough sort.

Fruited Wild Rice Salad

Susan Jane Cheney

4 servings

The fully developed, rich and nutty flavor and chewy texture of native wild lake rice shines in this summer salad.

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Juicing -- A tasting/cooking demo with Sheryl

Location: Valley Natural Foods
Date: May 3, 2014

Time: 12:00pm

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Raw Food Demo

Location: Valley Natural Foods Demo Kiosk
Date: May 8, 2014

Time: 3:00pm

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Gluten-Free Day

Location: Valley Natural Foods
Date: May 15, 2014

Time: all day

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