Garden Wisdom Blog — Salads

Black Cherry Tomato Arugula Salad

category: Recipes Salads

3 cups Arugula 1/4 cup of finely chopped Basil 3 thin slices of Red Onion 3 cups of black cherry tomatoes 3 tablespoons of drained capers 4 tablespoons of Olive Oil 4 tablespoons of White Balsamic Vinegar 1/2 tablespoon of Sugar Sea Salt Preparations: 1. Chop or Slice Tomatoes to your preference 2. Mix the Sliced Red Onion, Capers and Tomatoes and set aside 3.Mix Oil, Vinegar, Sugar and Salt separately and set aside. 4. Place Arugula in Salad Bowl and Sprinkle on Basil 5. When ready to serve mix oil mixture with tomato mixture 6. Finally, pour mixture on...

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Bittersweet Winter Veggie Wrap

Appetizers category: Recipes Salads

Bittersweet Winter Veggie Wrap

The end of winter is bittersweet. It spells the end of cold, crisp days, but it’s also the beginning of gardening season, and what could be better than that? This Bittersweet winter wrap uses some of the storage vegetables from last fall and adds some fresh, spicy and slightly bitter mustard greens to the mix. It’s the perfect quick and easy lunch wrap, and it’s colourful too! Ingredients: 125 mL (½ cup) grated red cabbage 125 mL (½ cup) grated carrot 125 mL (½ cup) mustard green microgreens 125 mL (½ cup) grated mozzarella cheese Any other veggies you have...

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Sunflower Sprouts Salad Recipe

category: Recipes Salads

Sprout some sun with this Sunflower Sprout Salad recipe ! This salad combines stored root vegetables with fresh and delicious microgreens. • 375 mL (1 1/2 cups) of sunflower seed microgreens • 62 mL (1/4 cup) pistachios • 250 mL (1 cup) grated carrot • 30 mL (1/8 cup) red onion • 125 mL (1/2 cup) chevre • 125 mL (1/2 cup) avocado • 1 tablespoon lemon juice • Sea salt to taste When your first step in a recipe is growing the ingredients, you know that you’re working with fresh, local food. At least a week before you want...

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Baby Leaf Salad Recipe

category: Recipes Salads

3 red onions, quartered and sliced 4 plum tomatoes, quartered 4-6 garlic clove, peeled and left whole 1 aubergine, thickly sliced extra virgin olive oil 2 tsp finely chopped rosemary leaves 2 tsp chopped thyme 400g canned chick peas, drained and rinsed 1 tbsp Balsamic vinegar 175g Feta cheese, crumbled freshly ground salt and black pepper Chop together fresh ingredients sprinkle over baby leaf salad lettuce, rinsed and dried, and drizzle dressing atop the salad to taste. Sprinkle some salt and pepper and serve!

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