Target Health Blog

Fresh Local Summer Veggie Salad

August 10, 2020

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Target Healthy Eating
Source:

Chopped dry cranberries are the garnish in the photo above.  ©Joyce Hays, Target Health LLC.
This is a healthy comfort salad. What makes it different is the addition of fresh apple. Instead of using salt, I added my special anchovy/garlic paste to the mayonnaise. Trust me, there is nothing fishy tasting in the salad or in any recipe where I use my special paste.  ©Joyce Hays, Target Health LLC.
In this version of the salad, finely chopped scallions were used as a garnish. The one fruit I didn't experiment with is grapes (red and or green). Will use them next time, with each grape cut in half.  ©Joyce Hays, Target Health LLC

Ingredients

1 carrot, boiled or roasted until soft, peeled, diced into small cubes

1 large parsnip, boiled or roasted until soft, peeled, diced into small cubes.

1 large stalk celery from hearts of celery, minced

1 ear of fresh corn, kernels scraped off

3 anchovy fillets ground in mortar & pestle with 3 fresh garlic cloves = paste

1 bunch fresh parsley, washed, drained, patted dry with paper towel, then well chopped

1 bunch fresh dill, washed, drained, patted dry with paper towel, then well chopped

2 large red potatoes, baked or boiled, skin peeled, cut into small cube shapes

1 apple, peeled, quartered, pitted, cored, then cut into small pieces

3 cloves of garlic, minced

1/2 onion, chopped well

5 pickled cucumbers, (Polish pickles preferred), well chopped

8oz of frozen green peas, thaw to room temperature

1 pinch black pepper

1/4 cup Kraft mayonnaise (more is optional)

3 large eggs (hard boiled) boiled in salted water 10 minutes, plunged into icy water. Peeled, then chopped

Try to use locally grown ingredients.  ©Joyce Hays, Target Health LLC

Directions

1.     Do all your chopping, cutting, grinding, mincing first.

2.     Roast or boil the carrot and the potatoes until they are soft (45 to 60 minutes)

3.     Prepare the apple. When cut into small pieces, put all into the salad bowl

4.     Mix the anchovy/garlic paste with the mayonnaise, as well as the black pepper, parsley and dill.

5.     Boil, cool, peel the eggs; then chop them and put into the salad bowl.

6.     Chop or dice all the veggies and put into the salad bowl you plan to serve from.

7.     Add the mayonnaise mixture and stir it into the veggies, until all is well combined.

8.     Add which ever garnish you've decided on using.

For garnish, consider red pomegranate ariles (seeds). Or dried cranberries, chopped very fine. Or fresh strawberries chopped very fine.

Delicious local corn is so fresh and tender now, it needs no cooking.  ©Joyce Hays, Target Health LLC
Potatoes, parsnip and carrot have been cooked and are soft enough to begin dicing them. ©Joyce Hays, Target Health LLC
Chopping the potatoes. ©Joyce Hays, Target Health LLC
Chopping the carrots.  ©Joyce Hays, Target Health LLC
Chopping the parsnips.  ©Joyce Hays, Target Health LLC
Chopping the hard boiled eggs. ©Joyce Hays, Target Health LLC
Yummy Polish pickles. Use small ones like those above.  ©Joyce Hays, Target Health LLC
Chopping the pickles ©Joyce Hays, Target Health LLC
In the photo above you see chopped apple, onion, pickles, garlic added to a green salad bowl.  ©Joyce Hays, Target Health LLC
Here a measuring cup is used to mix the mayonnaise with the anchovy/garlic paste and black pepper.  ©Joyce Hays, Target Health LLC
All ingredients are now in the salad bowl.  ©Joyce Hays, Target Health LLC
The mayonnaise mixture has just been added to the chopped veggies.  ©Joyce Hays, Target Health LLC
The mayonnaise mixture has been well combined with all the veggies.  ©Joyce Hays, Target Health LLC
Getting ready to chop the dry cranberries, to use as garnish.  ©Joyce Hays, Target Health LLC
Here's one experiment using chopped fresh strawberries as the garnish. The chopped dry cranberries worked much better than the strawberries.  ©Joyce Hays, Target Health LLC
Founded in 1985, Cloudy Bay was among the first 5 wineries to be established in New Zealand. Since then, innovation, meticulous attention to detail and regional expression have been the guiding principles of Cloudy Bay, committed to producing wines that enhance the pure flavors and stunning vibrancy naturally afforded by the climate and soils of the Marlborough wine section of New Zealand. Cloudy Bay Sauvignon Blanc succeeded in drawing New Zealand on the wine map and establishing the Marlborough wine region globally. This iconic wine is fresh, vibrant and aromatic. ©Joyce Hays, Target Health LLC


We recommend this lovely bright, tropical fruity chilled Sauvignon Blanc that we've been sipping for many summers. In addition, this is a reasonably priced wine.

Wine Critic Ratings

91 Points James Suckling

95 Points Bob Campbell (MW)

You can carry on, the torch of peace and brotherhood and simply live by the Golden Rule!

Bon Appetit!

From   Our Table to Yours

Have a Great Week Everyone!

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