Today I wanted to talk about two salad recipes I’ve been loving lately! I’ve been trying to eat a bit healthier …this girl has had one too many ice cream cones this summer…whoops!

Marquette Farmers Market

I actually bought almost all of the ingredients I used from the Marquette Farmers Market. Seriously, I LOVE going there. It’s one of my favorite parts of the weekend, and I always have to grab some breadsticks to munch on while we walk around.

For these salads, I bought the majority of my greens and all of my radishes from the Seeds and Spores booth.

I couldn’t resist picking up this grapefruit candle…it smelled so good!

*This post is sponsored by the Michigan Farmers Market Association. All opinions are my own.*

I think my favorite booth at this Market, though, is from Rock River Farms. Their flowers make me so happy.

P.S. If you don’t live in Marquette, take a peek at this link to find a Farmers Market near you!

Preparing the Produce

First things first, rinse off the produce that you plan on using! These veggies are coming from a local farm, and are probably not pre-washed like the stuff you find at the grocery store. Wash everything you plan on using, even the produce with skin you’re planning on peeling!

Sautéed Asparagus Spinach Salad

The first thing I did was prep the asparagus. Fun fact: instead of cutting off the ends, break them! They break exactly at the part that needs to come off.

I also ripped the spinach into smaller pieces, instead of cutting it. Cut edges can make the spinach brown and go bad faster.

Click the link here for the salad dressing recipe I used.

Check out the recipe below, and seriously, try it!

Print

Sautéed Asparagus Spinach Salad

Course Salad
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Author Gemma

Ingredients

  • 4-6 cups Spinach
  • 1 bunch Asparagus
  • 2/3 cup Candied Pecans
  • 5 Radishes
  • 2-4oz Bleu Cheese Crumbles
  • 1 Tbsp Olive Oil (for sautéing asparagus)
  • 1/2 tsp (to taste) Salt
  • 1/2 tsp (to taste) Pepper

Instructions

  1. Prepare and wash your produce. 

  2. Remove the ends of the asparagus. This can be done by holding near the end, and bending until they break. The asparagus has a natural weak point, so you should get the perfect break every time. Cut in half horizontally. 

  3. Heat up the olive oil in a sized pan. Put in the asparagus, and sprinkle in salt and pepper. Cook until tender, then remove from heat. 

  4. Slice radishes into thin rounds. 

  5. Add spinach, radishes, pecans, and bleu cheese into a large salad bowl. Toss until evenly distributed. 

  6. Once plated, add asparagus spears on top. 

Poached Egg and Sautéed Leek Salad

I threw together a mixture of arugula and different types of lettuce for the base. Once everything was plated, I poached eggs to use as dressing.

Check out the recipe below:

Print

Poached Egg and Sautéed Leek Salad

Course Salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

  • 4-6 cups Mixed Greens I used Arugula and different types of Lettuce
  • 4 stalks Asparagus Optional
  • 1 bunch Leeks
  • 4 large Eggs
  • 1 Tbsp Olive Oil

Instructions

  1. Wash and prepare produce. 

  2. In a medium sized pot, heat up water to a boil. 

  3. In a small pan, heat up olive oil.

  4. Meanwhile, break off the ends of the asparagus, and cut in half horizontally. 

  5. Cut off the ends of the Leeks, and slice in half lengthwise. Add leeks and asparagus to olive oil. Cook until slightly browned and tender.

  6. Add mixed greens to plates. On top, place the leeks and 2 asparagus halves. 

  7. Poach eggs. (Link for how to do so below.) Add on top of salad, and break open for dressing. 

For a great tutorial on how to poach eggs, click here.

I hope you enjoyed reading, and give these recipes a try! If you’re interested in more recipes and tips for things you can purchase at the farmers market, sign up for this shopper newsletter to receive weekly emails. 🙂

xoxo,

Gemma

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