Salad Making with Clayton Farms Greens

Mary Jane Miller whips up a couple salads thanks to Clayton Farms. Clayton Farms successfully becomes both the farmer and deliverer with the built indoor farms. They serve over 300 households across the Twin Cities area. A list of ingredients and cooking instructions to the salads can be found below. Use Code “TCL” to get $10 off your first order.

BLT Salad

3 cups torn lettuce (any leaf lettuce will work, arugula is great, too)
4 cherry or grape tomatoes, halved
2 strips bacon, chopped
2 green onions, sliced, green and white parts separated
3 Tablespoons cider vinegar
2 teaspoons honey
Salt and pepper to taste
3 Tablespoons roasted and salted shelled sunflower seeds Sunflower microgreens

1.            In a medium serving bowl toss lettuce and tomatoes together.

2.            In a small skillet, cook the bacon until almost crisp.  Add the white part of the onions and cook one minute.

3.            Working quickly, add the honey, take the skillet off the heat, and add vinegar.  It will sputter and steam.  Add salt and pepper and pour hot dressing over the salad.  Toss and top with sunflower seeds and a generous handful of sunflower microgreens.  Serve immediately.

Serves 2

Dutch Lettuce

In the Dutch immigrant community of Pella, Iowa, near my childhood home, I first had this hybrid of wilted lettuce like my grandma would make, and hot German Potato Salad.  Whether this is Holland Dutch or German Dutch (an Americanization of Deutsch), I really don’t know.  I just know it’s a delicious, hearty lunch.  A grilled sausage on the side makes it a great Midwestern dinner.

2 strips bacon, chopped
2 large red potatoes, diced
2 cups lettuce (leaf lettuce from the garden is best but baby spinach, kale, and arugula are good, too)
2 Tbsp. chopped red onion
2 hard cooked eggs, sliced
2 tsp. flour
1/4 tsp. dry mustard
a pinch of sugar
1/4 tsp. celery seed
3 Tbsp. cider vinegar
2 Tbsp.  cooking water from the potatoes salt and pepper

1.  Cook the bacon and reserve half of the drippings.

2.  Boil potatoes 15 minutes cover or until tender when pierced with a knife in enough salted water to cover.

. 3.  Meanwhile, stir the flour and mustard into the bacon fat and return to heat until bubbly.  Add 2 Tbsp. cooking water from the potatoes and the remaining ingredients and bring a boil.  Cook, stirring, for a minute to thicken.  Remove from heat.

4.  Layer lettuce onion, eggs, bacon and hot potatoes in bowl (in Pella they mash the potatoes but I think the chunks are prettier.) Pour dressing over the salad.  Season generously with salt and pepper and toss.  Serve immediately.

Serves 2