In the following articles, we will explore some of our favorite salad recipes from the interweb.  We will be totally transparent and give credit where credit is due.   We are farmers, not nutritionist, so we can honestly say that we haven't come up with any of these recipes.  We have, however, tried each and find them flavorful and a nice change of pace from just a pile of lettuce with some ranch dressing on it. We think you'll agree.  Please feel free to comment or share your own recipes.  If you share a recipe and give us the go-ahead, we'll share them on Facebook and on this site.  We begin with our favorite Arugula salad. This recipe and image were taken from a Weightwatcher's page.  We did take some privileges and used ingredients in the description.  I'm not a real fan of Arugula, but really like this salad. Try it and let me know if you agree.

Arugula Mushroom Salad from


Italian Arugula Salad from


2 Tbsp red wine vinegar
2 Tbsp water
2 Tbsp olive oil, extra virgin
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
8 cup(s) Arugula
2 cup(s) Cremini mushrooms, also known as baby Bella, thinly sliced
1 cup(s) Cherry Tomatoes, halved
1/4 cup(s), sliced uncooked red onion(s), thinly sliced
1 oz parmesan cheese, Parmigiano Reggiano suggested, at room temperature


In a large bowl, whisk together vinegar, water, oil, salt, and pepper until blended. Add arugula, mushrooms, tomatoes, and onion; toss to mix and coat.

Transfer 2 1/2 cups of salad mixture onto each of four salad plates. Using a vegetable peeler, shave paper-thin slices of Parmesan over each salad. Yields 1 salad per serving.

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