in.gredients

Daily Recipe: Quinn’s Southwest Italian Salad

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We love to eat veggies. Especially ones that come from local farms. Earlier this week the wonderful people at Animal Farm brought us Jerusalem artichokes. These artichokes, also known as sunroot or sunchoke, are a species of sunflower. The part that you eat is the ginger-looking tuber of the plant, classifying it as a root vegetable.

This lovely little root’s flavor has been compared to jicama, artichoke hearts and water chestnuts. The outer skin is edible, just make sure to give it a good scrubbing beforehand to remove any dirt.

While this vegetable can be used raw or cooked, we chose the former. Throwing it in a mixed green salad gives the salad a bit of a refreshing crunch. And for all the vegetarians/vegans out there, the Jerusalem artichoke is a great source of iron. With 3.4 mg per serving, it has more iron than ground beef and fulfills 19% of your RDA for iron.

We love little vegetables with big nutrition.

As I type this, Quinn is chopping up vegetables, whipping up a light vinaigrette and preparing a batch of salad ($4.50 a lbs) for y’all to enjoy. Stop in and give the Jerusalem artichoke (and a delicious salad) a try.

Happy eating!

Quinn’s Southwest Italian Salad

in.gredients original

Serves 4

  • 6 cups mixed greens ($5.00 for approximately 6 cups)
  • 2 purple bell peppers ($1.80 for two peppers)
  • 1 zucchini ($.69 for one zucchini)
  • 1 Jerusalem artichoke ($.90 for one Jerusalem artichoke)
  • 1/2 cup walnuts ($2.75 for 1/2 cup)
  • 3 tablespoons olive oil ($.60)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar (or honey)
  • 1/4 tsp oregano, salt and black pepper

Approximate total for in.gredients: $11.74

Approximate total per person for a family of four: $2.94

Whisk olive oil, vinegar, sweetener and spices together to make the dressing. Chop up bell peppers, zucchini and Jerusalem artichokes and toss with mixed greens.

 

 

 

 

 

 

 

 

 

 

Written by cscdavis

November 2, 2012 at 9:59 am

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