Here’s a delicious salad idea to try from Farmer’s Fridge, a healthy vending machine that dispenses vegetables – yes, vegetables!
Farmer’s Fridge Salad
Recipe courtesy Farmer’s Fridge Founder Luke Saunders
2 small Yukon Gold potatoes (about 12 ounces)
2 teaspoons olive oil
1/4 teaspoon salt
5 cups mixed greens
2 heads white Belgian endive, ends removed and roughly chopped
1/2 cup tarragon leaves
3/4 cup green peas
4 ounces Corned Beef Factory corned beef
4 ounces Kerry Gold Dubliner Cheese, cubed
1/4 cup Mustard Vinaigrette, recipe follows
Preheat oven to 350°F. Slice potatoes 1/2-inch thick into quarter slices. In a bowl, toss potatoes with oil and salt and then spread onto lined baking sheet. Bake in oven until golden and fork tender for about 25 minutes. Remove from oven and cool. Combine greens, endive, tarragon, peas, corned beef, roasted potatoes and toss with 1/4 cup of Mustard Vinaigrette. Divide onto plates and garnish with fresh cracked pepper and Kerry Gold cheese. Serves 4.
Mustard Vinaigrette: In a small bowl, whisk together 1/4 cup red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard and 1/4 teaspoon salt. Slowly whisk in 1/4 cup canola oil until emulsified. Yield: about 1/2 cup