Salad Pizza

Salad Pizza
Recipe type: Pizza
Cuisine: Italian

A fresh take on pizza – sooooooooo yummy!
  • 1 Pizza Dough (homemade or bought)
  • 1 Tbsp. Olive Oil
  • Optional Toppings:
  • Sweet Pepper (optional), thinly sliced OR Roaster Pepper – roast before using as a topping
  • Basil (optional)
  • Tomato (optional), thinly sliced
  • Zucchini (optional), thinly sliced
  • Salad Mix/Spinach
  • Mozzarella, Feta and Parmesan Cheese
  • Salad Dressing – pick an option: Lemon Apple Cider Vinegar dressing, White wine vinegar dressing or Balsamic Vinegar Dressing.

  1. Spread a pizza dough into a 14” round on parchment.
  2. Drizzle olive oil over crust, lay out toppings.
  3. Add mozzarella cheese and bake in a 425 degree oven on a pizza stone for about 12 minutes.
  4. Mix any and all greens you have in a bowl.
  5. Top with feta and dressing.
  6. Mix to coat salad.
  7. Dump the salad on the hot pizza and cut as desired.
  8. Top with fresh Parmesan.


Quinoa Super Salad

Quinoa Super Salad

Quinoa Super Salad

This is a go-to salad to make ahead for large gatherings or for meal prep for the week ahead. This salad is delicious and quite satisfying for a quick meal. This is sure to become a favorite.
  • Salad:
  • 2 c. Quinoa, cooked
  • ½ c. Craisins
  • Your share of spinach, kale or leaf broccoli: washed and roughly chopped
  • 2-3 scallions, chopped
  • ½-1 c. Any other veggies: sweet pepper, radishes, fresh snap peas, carrots, celery, salad turnips, etc.
  • Dressing:
  • ½ c. Driftless Sunflower Oil (or olive oil)
  • ¼ c. Lemon juice
  • 4 tsp. Honey or Maple syrup
  • 4 tsp. Mustard (honey mustard is recommended)
  • 1 tsp. Sea salt
  • Ground black pepper
  • 2 cloves garlic, minced
  • 3-5 leaves of fresh basil, chopped finely (optional)

  1. Cook quinoa. *If you want a nutty flavor, toast quinoa with a little oil over medium heat until it starts “popping”. Then add the water for cooking.*
  2. After it is cooked, turn off the burner, add the craisins and cover for about 5-10 minutes. This will “rehydrate” or plump up your craisins.
  3. Add all your chopped veggies to the quinoa and craisins in a big bowl.
  4. Dressing: Whisk together all ingredients until they “bond” and pour over salad.
  5. Mix salad. Serve with garnishes.
  6. ***Can be served hot or cold.***
  7. Garnishes: Sliced Almonds, toasted & Feta Cheese


Pea Tendril, Spinach & Asparagus Salad with Lemon Vinaigrette

This Pea Tendril, Spinach and Asparagus salad will awaken your mouth to the wonders of the summer produce yet to come.

Pea Tendril, Spinach & Asparagus Salad with Lemon Vinaigrette

Welcome summer with this yummy salad that will refresh your taste buds.
  • 1 bunch of pea tendrils, roughly chopped with lower stems removed
  • Your bag of spinach, washed and roughly chopped
  • Your bunch of asparagus
  • 1-2 Scallions
  • Your bunch of Radishes
  • 4 oz feta, finely chopped
  • Dressing
  • ½ teaspoon of lemon zest
  • 2 tsp honey
  • 2 Tbsp dijon mustard
  • liberal grinding of sea salt
  • ¼ cup lemon juice
  • ¼ cup Driftless Sunflower Oil (or olive oil)
  • Ground black pepper

  1. First off, roast the asparagus and radishes: Preheat oven to 400 degrees, cut asparagus in half.
  2. Remove greens from radishes and cut into circles about ¼” thick.
  3. Place all on a cookie sheet and drizzle with a couple tablespoons of olive oil and make sure all it is coated well.
  4. Give a liberal grinding of salt and pepper.
  5. Roast for 8-10 minutes.
  6. Remove from oven and allow to cool.
  7. Dressing: Whisk together lemon zest, honey, dijon mustard and salt.
  8. Add the lemon juice and whisk together again.
  9. While continuing to whisk, add in the olive oil slowly.
  10. Season with black pepper and more salt, if needed.
  11. Salad: Divide the pea tendrils and spinach between 4 plates.
  12. Top with asparagus, radishes and feta crumbles.
  13. Drizzle dressing over the top.


Spinach Salad with Seared Bok Choy and Ginger

Looking for a salad recipe to blow the others out of the water?! Look no further. This Spinach Salad with Seared Bok Choy and Ginger has it all – crunchy and cooked! Add your favorite protein to make this a meal.

Spinach Salad with Seared Bok Choy and Ginger

  • 1 T Driftless Organics sunflower oil
  • 1 bok choy, chopped
  • ⅓ c spring onions, chopped
  • 2 green garlics, minced (white parts and the green part, until it starts to get tough)
  • 1 t fresh ginger, minced
  • 1 T Tamari or soy sauce
  • ½ t freshly ground black pepper
  • 4 c spinach leaves, ripped/chopped into large pieces

  1. Heat oil over medium-high heat in a large skillet.
  2. Add bok choy, spring onions, green garlic, ginger and cook 2-3 minutes or until bok choy is tender yet crisp.
  3. Add tamari or soy sauce and pepper, stir to coat and cook 1 minute.
  4. Remove from heat and let cool for a few minutes. Serve over spinach.


Beet, Kale and Carrot Salad

Our hearty Beet, Kale and Carrot Salad that can be served as a side or as a meal all on its own!


Beet, Kale and Carrot Salad

  • ½ cup uncooked quinoa
  • ⅓ silvered almonds or roasted winter squash seeds
  • 1 medium raw beet, peeled
  • 1 medium to large carrot, peeled
  • 2 cups packed green kale, roughly chopeed
  • 1 avocado cubed
  • — Vinaigrette —
  • 3 T apple cider vinegar
  • 2 t lemon juice
  • 2 T Driftless Organics sunflower oil or olive oil
  • 2 T maple syrup
  • 1 t dijon mustard
  • Salt and pepper to taste

  1. Rinse the quinoa in a fine mesh colander under running water.
  2. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a boil, then cover the pot, reduce heat to a simmer and cook for 15 min.
  3. Remove the quinoa from heat and let it rest, still covered for 5 min.
  4. Uncover pot, drain off an excess liquid and set it aside to cool.
  5. Grate the beet and carrot by hand or with a food processor. Place in a large bowl and add the rest of the salad ingredients.
  6. To prepare the vinaigrette: Whisk together all of the ingredients until emulsified. Drizzle dressing over the mixture and toss to combine.
  7. Add salt and pepper to taste.


Roasted Vegetable and Kale Salad with Honey Vinaigrette

Roasted Vegetable and Kale Salad with Honey Vinaigrette
Recipe type: Salad

  • For the Salad
  • 1 bunch of red kale, stems removed and coarsely chopped
  • 2-3 red beets, cut roughly into 1” pieces
  • 1 medium sweet potato, peeled and cubed into 1 inch pieces
  • 1 red shallot, sliced into wedges
  • 2 scarlet turnips, cut roughly into 1” pieces
  • 1 medium fennel bulb (remove stems and fronds), sliced into wedges
  • 1-2 roaster peppers, chopped into 1 inch pieces
  • 3 tablespoons Driftless Sunflower Oil (or olive oil)
  • ½ cup coarsely chopped walnuts
  • ¾ teaspoons salt several grinds of fresh ground pepper
  • 2 oz. goat cheese, crumbled
  • For the vinaigrette:
  • ¼ cup red wine vinegar
  • 2 tablespoons Driftless
  • ½ teaspoon salt
  • several grinds of pepper
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard

  1. Preheat oven to 425 degrees.
  2. Toss vegetables with the oil, salt and pepper in a large bowl, and place on one or two large baking sheets. (If you use two, put the beets and red onion together so that the beets don’t “bleed” purple all over the rest of the veggies.)
  3. Roast for about 40 minutes or so, turning once (and rotating baking sheets from top to bottom if you’re using two), until tender with crispy golden edges. Ten minutes before you pull the veggies out of the oven, sprinkle the walnuts on the baking sheet with the veggies to toast them.
  4. Whisk vinegar, oil, salt, pepper, honey, and Dijon mustard.
  5. Toss kale with 2-3 tablespoons of the dressing in a large bowl. Let the kale sit in the dressing for 5-10 minutes before assembling the salad.
  6. Place kale on the salad plates. After the vegetables have cooled for 5-10 minutes, using the same large bowl used for the kale, toss the veggies and walnuts with 2-3 tablespoons (or more) of the dressing.
  7. Top the kale with the veggies and walnuts, and top with crumbled goat cheese. Serve with the dressing on the side.


Frisee Salad with Roasted Apples and Bacon

Frisee Salad with Roasted Apples and Bacon

  • 1 head frisée, outer leaves removed
  • 2 large apples (Braeburn or Fuji), peeled, cored, and cut into ¼-inch-thick slices
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. maple syrup
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon pepper plus more to taste
  • 1 leek, very thinly sliced
  • 3 Tbsp. sherry vinegar
  • 4 slices thick-cut bacon, cut crosswise into ¼-inch- wide strips

  1. Preheat oven to 400C.
  2. In a small bowl, combine apples, olive oil, syrup, salt, and pepper. Toss to coat, then transfer apple slices to a nonstick baking sheet and bake for 15 minutes.
  3. Stir, then continue to cook until golden brown and tender, 10 to 15 minutes more. Set aside.
  4. Meanwhile, in a small bowl, combine leeks and vinegar. Set aside.
  5. In a heavy frying pan over medium heat, cook bacon until crisp and brown, about 7 minutes; drain on paper towels.
  6. Pour off all but 3 tbsp. of the accumulated bacon fat and return pan to low heat.
  7. Remove shallots from vinegar, reserving shallots, and add vinegar to hot bacon fat, whisking until dressing is emulsified.
  8. Arrange frisée in a bowl and add apples, bacon pieces, and leeks. Pour warm dressing over greens and toss to coat. Serve immediately.


Roasted Beets with Balsamic Vinegar, Orange & Mint

Roasted Beets with Balsamic Vinegar, Orange & Mint
Recipe type: Salad
Serves: serves 6

  • 2½ lbs baby beets (about what’s in your box)
  • ¼ cup Driftless Sunflower Oil
  • Salt and freshly ground pepper, to taste
  • ¼ cup balsamic vinegar
  • 3 Tbs. firmly packed dark brown sugar
  • 2 Tbs. finely slivered fresh mint
  • 2 oranges, sectioned
  • ½ cup blue cheese (optional)
  • ⅓ cup walnuts (optional)
  • Preheat an oven to 400ºF.

  1. Preheat an oven to 400ºF.
  2. Thoroughly wash the beets and pat dry with paper towels.
  3. Place in a roasting pan, add the oil, season with salt and pepper, and toss the beets to coat. Cover the pan with aluminum foil and bake until the beets are tender when pierced with a fork, about 45 mins – 1 hour. Transfer the pan to a wire rack and let the beets cool to room temperature. If you want (not necessary) slip off the skins.
  4. Quarter the beets lengthwise. Meanwhile, in a small saucepan over medium heat, combine the vinegar and brown sugar and bring to a simmer, stirring to dissolve the sugar. Cook until the sauce is slightly thickened, 5 to 7 minutes.
  5. Add orange sections and simmer for 3-4 minutes. Remove from the heat and let cool. Just before serving, in a large bowl, combine the beets, balsamic sauce, half of the mint, salt and pepper, and toss to combine.
  6. Transfer to a serving platter. Garnish with the remaining mint,
  7. blue cheese and walnuts. Serve immediately.


Organic Kale and Cabbage Salad with Roasted Peanut Vinaigrette

Yet another delish salad recipe to try out with your veggies from this week’s CSA!

Organic Kale and Cabbage Salad with Roasted Peanut Vinaigrette
Recipe type: Salad

  • For the salad:
  • 1 bunch red russian kale. stems ribs cut out, leaves chiffonade chopped finely (Kale is tough so you want really fine small pieces but not confetti)
  • 2 cups shredded sweetheart cabbage
  • 6 sprigs of mint, finely chopped
  • ¾ cup finely chopped dry roasted peanuts no salt
  • ½ cup whole dry roasted peanuts (to sprinkle on top)
  • ½ cup plus 2 tablespoons finely grated Parmesan cheese
  • For the dressing:
  • ½ cup Driftless Organics Sunflower Oil (or Peanut Oil)
  • ¼ cup rice wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 teaspoon black pepper
  • 1 teaspoons salt
  • 1 tablespoon plus
  • 1 teaspoon dry mustard 1
  • teaspoon worchestershire sauce
  • 2 tablespoons Tamari
  • ½ teaspoon toated sesame oil
  • 1 teaspoon water
  • 2 tablespoon finely minced garlic scapes
  • Place in a canning jar, screw on lid and shake well till combined (or use an immersion blender).

  1. In a large bowl mix all greens with peanuts and cheese. Add dressing & toss well. Let sit 5 to 10 mins and then serve.


Organic Bean Salad with Mustard and Dill

This Organic Bean Salad with Mustard and Dill recipe makes the perfect zesty salad or side dish for dinner tonight!


Bean Salad with Mustard and Dill
Recipe type: Salad

  • 1 lb dragon tongue or purple beans (the amount in your bag), ends trimmed
  • 1 green pepper, cut into long strips
  • 2 tablespoon white wine or sherry vinegar
  • 4 tablespoons dijon mustard
  • ½ bunch dill, large stems removed (small stems can be used), finely chopped
  • ½ cup handful almonds, chopped
  • ½ white onion, minced

  1. Serves: 4 (as a side dish)
  2. Bring a small saucepan of salted water to the boil. Simmer beans and green pepper for 5 minutes or until slightly tender (you still want a little bit of crunch).
  3. Meanwhile combine vinegar, onion and mustard with Sunflower/Olive oil. Season with salt and pepper to taste.
  4. Drain beans and peppers. Toss in the dressing while they are warm. Add dill and almonds and serve.